Pistachio Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Earthy, vibrant, and deeply satisfying, this grain bowl layers golden turmeric rice with cumin-roasted carrots, tender edamame, and a creamy ginger-tahini dressing that ties everything together beautifully. The brown rice simmers low and slow with turmeric and salt until perfectly fluffy, while the carrots caramelize in a hot oven until their edges turn golden and sweet. That ginger-tahini dressing — built from tahini, fresh lemon juice, tamari, honey, and grated ginger — is the kind of sauce you'll want to put on everything. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from sneaky nut-based sauces or garnishes. The whole bowl comes together with pantry staples and fresh produce, making it as practical as it is nourishing. Finished with optional scallion greens and sesame seeds, it looks stunning in the bowl and tastes even better than it looks.
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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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