Xanthan Gum Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots
Warm, golden, and deeply satisfying, this grain bowl layers earthy turmeric-scented brown rice with cumin-roasted carrots and tender edamame for a meal that feels both nourishing and genuinely craveable. The star of the whole thing is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, tamari, and honey that ties every component together beautifully. Every single ingredient here is naturally free of xanthan gum, which means no label-scanning, no specialty products, and no compromises on flavor or texture. That can be harder to guarantee than it sounds, since xanthan gum sneaks into a surprising number of bottled dressings and pre-seasoned grain products — making a from-scratch bowl like this one genuinely worth the effort. The rice cooks low and slow until perfectly fluffy, the carrots get caramelized edges in a hot oven, and the dressing comes together with just a whisk and a bowl. Finish with a scatter of sesame seeds and sliced scallion greens for a little crunch and color that makes the whole thing look 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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