Pecan Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Golden, fragrant, and deeply satisfying, this grain bowl layers turmeric-scented brown rice with cumin-roasted carrots, tender edamame, and a creamy ginger-tahini dressing that ties everything together beautifully. The dressing alone — built from tahini, fresh lemon juice, grated ginger, tamari, and honey — is the kind of thing you'll want to drizzle on everything in your fridge. Roasting the carrots at high heat until their edges caramelize gives the bowl a welcome sweetness and a little char that balances the earthy rice. Because every component is made from scratch using whole, straightforward ingredients, there's no need to scan labels or worry about hidden tree nut additions sneaking into your meal. The edamame gets tossed onto the baking sheet in the final minutes of roasting, which means fewer dishes and more flavor. It's a genuinely nourishing weeknight dinner that feels restaurant-worthy without requiring much fuss — just four bowls, a baking sheet, and a pot of rice.
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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.
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