Vegetarian 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 turmeric does double duty here — it goes into both the rice and the dressing — giving the whole bowl a warm, earthy depth that feels intentional rather than incidental. Roasting the carrots at high heat until their edges caramelize brings out a natural sweetness that balances the bright lemon and fresh ginger in the sauce. Edamame gets tossed onto the baking sheet in the final minutes, making cleanup easy and keeping the whole process surprisingly streamlined. The ginger-tahini dressing is the kind of thing you'll want to drizzle on everything — nutty, tangy, and just a little spicy from the raw ginger. Every component here is plant-based and built from whole, recognizable ingredients, so there's no need to scan labels or second-guess anything. Finish it with scallion greens and a sprinkle of sesame seeds and you've got a bowl that looks as good as it tastes.
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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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