Walnut Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Golden-hued rice, caramelized carrot coins, and bright green edamame come together in a bowl that looks as vibrant as it tastes. The rice is cooked with turmeric right in the pot, giving it a warm, earthy color and a subtle depth that pairs beautifully with the cumin-roasted carrots. Everything gets tied together with a ginger-tahini dressing — creamy, tangy, and just a little spicy from the fresh grated ginger — that you'll want to drizzle on just about everything. For anyone navigating tree nut concerns, this recipe is naturally in the clear: the creaminess here comes entirely from tahini, which is made from sesame seeds, not nuts. The ingredient list is clean and straightforward, so there's no need to scrutinize labels or worry about hidden add-ins. Optional sesame seeds and scallion greens finish each bowl with a little crunch and freshness. It's a genuinely satisfying, plant-forward meal that earns a permanent spot in the weeknight rotation.
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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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