Shellfish 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, hearty edamame, and a creamy ginger-tahini dressing that ties everything together beautifully. The double hit of turmeric — in both the rice and the dressing — gives the whole bowl a warm, earthy depth that feels nourishing without being heavy. Roasting the carrots at high heat until their edges caramelize is the kind of simple technique that transforms a humble vegetable into something genuinely craveable. The ginger-tahini dressing is the real star: fresh ginger, lemon juice, tamari, and honey whisk into a silky, punchy sauce you'll want to put on everything. Because every component here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from processed sauces. Scallion greens and sesame seeds scattered on top add a fresh, nutty finish that makes the bowl look as good as it tastes. This is the kind of weeknight dinner that feels like it took way more effort than it actually did.
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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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