Turkey Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Golden, fragrant, and packed with plant-based goodness, this grain bowl is the kind of meal that feels nourishing without requiring any effort to make it so. Turmeric-stained brown rice forms the base, cooked low and slow until perfectly fluffy, while cumin-roasted carrot coins develop caramelized edges in a hot oven alongside protein-rich edamame. The real star is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, tamari, and honey that pulls every component together in the most satisfying way. Every single ingredient here is naturally free from poultry, so there's no swapping, substituting, or label-reading required — just straightforward, wholesome cooking. It's a genuinely complete meal with complex flavor, bright color, and enough substance to keep you full, whether you're serving it for a weeknight dinner or meal-prepping bowls for the week ahead. Finish with a scatter of sesame seeds and sliced scallion greens for a little crunch and freshness that takes the whole thing over the top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!