Pescatarian Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl is the kind of weeknight dinner that feels like it took way more effort than it actually did. Turmeric-stained brown rice forms a fragrant, nutty base, while cumin-roasted carrots bring caramelized edges and a subtle earthiness that makes the whole thing feel complete. Shelled edamame gets tossed onto the baking sheet in the final minutes, soaking up just enough heat to become tender and bright green — a simple move that saves dishes and adds a solid hit of plant protein. The real star, though, is the ginger-tahini dressing: fresh grated ginger, tamari, lemon juice, and a touch of honey come together into something creamy, tangy, and just a little bold. It's the kind of sauce you'll want to drizzle on everything else in your fridge. This bowl is naturally built around plants and whole foods, making it an effortless fit for anyone eating seafood-forward or simply cutting back on meat without sacrificing flavor. Finish with scallion greens and a scatter of sesame seeds and you've got a meal that looks as good as it tastes.
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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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