Oats Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl layers earthy turmeric-scented brown rice with cumin-roasted carrots and protein-packed edamame for a meal that feels both nourishing and genuinely craveable. The star of the whole thing is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, and tamari that pulls every component together in the best way. Every single ingredient here is naturally free from oats, so there's no need to scrutinize labels or worry about hidden grains sneaking into your bowl. Brown rice is the wholesome, hearty base that does all the heavy lifting, and it soaks up that golden turmeric beautifully as it cooks low and slow. Roasting the carrots at high heat gives them caramelized edges that add a subtle sweetness to balance the bold dressing. This is the kind of weeknight dinner that looks impressive, tastes like you spent real effort, and comes together with nothing more than a saucepan, a baking sheet, and a whisk.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups water
- 1 tsp ground turmeric
- ½ tsp fine sea salt
For the roasted carrots
- 4 medium carrots (about 12 oz), peeled and cut into ½-inch coins
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp fine sea salt
For the bowl
- 2 cups frozen shelled edamame, thawed
For the ginger-tahini dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tamari
- 1 tsp honey
- ½ tsp ground turmeric
- 2–4 tbsp water, to thin
For serving
- 2 scallions, thinly sliced (green tops only) (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the brown rice, 3 cups water, 1 tsp turmeric, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, toss the carrot coins with 2 tbsp olive oil, cumin, and ¼ tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast until the edges are golden and the carrots are tender when pierced with a fork, 22–25 minutes, flipping once halfway through.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!