Seed Oil Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl is built around ingredients that actually nourish without any of the industrial shortcuts that sneak into so many "healthy" restaurant meals. Every drop of fat here comes from extra-virgin olive oil and tahini — no canola, no soybean oil, no mystery blends — so you know exactly what you're eating. The brown rice gets cooked with turmeric right in the pot, giving it a gorgeous color and an earthy warmth that carries through every bite. Cumin-dusted carrots roast until their edges caramelize and turn golden, while edamame joins them on the sheet pan in the final minutes to soak up all that savory heat. The ginger-tahini dressing is the real showstopper — bright with lemon, punchy with fresh ginger, and just rich enough to pull the whole bowl together. It comes together fast in a small bowl and doubles beautifully if you want extra on hand for the week. This is the kind of meal that feels indulgent but leaves you genuinely energized.
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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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