Tree Nut Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Bright golden rice, caramelized carrot coins, and plump edamame come together in a bowl that looks as vibrant as it tastes. The rice gets its warm, earthy color from turmeric cooked right into the grains, while a quick roast at high heat coaxes out a natural sweetness in the carrots that you simply can't get any other way. The real star is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, tamari, and honey that ties every component together in the best possible way. Tahini is made from sesame seeds, not tree nuts, so it delivers that rich, nutty depth without any of the cross-contact concerns that can make store-bought sauces stressful to navigate. Everything here is straightforward pantry and produce-aisle stuff, with no need to scrutinize labels for hidden almond oils or cashew-based creamers. It's a genuinely satisfying weeknight meal that feels nourishing and a little special at the same time — the kind of bowl you'll want to make on repeat.
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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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