Almond Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a feast for the eyes before you even take a bite — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot layered over nutty brown rice make for a bowl that looks as good as it tastes. The real star is the turmeric-tahini dressing, a silky blend of tahini, fresh lemon juice, honey, ginger, and garlic that pulls every element together with warmth and a gentle tang. Tahini is made from sesame seeds rather than tree nuts, so the dressing delivers all that rich, creamy depth without a single almond in sight — a welcome relief when so many "healthy" dressings and grain bowls lean on almond butter or almond-based milks. Torn fresh mint scattered over the top adds a cool, herbal lift that keeps each bite feeling bright and fresh rather than heavy. The pumpkin seeds are optional, but if you have them on hand, that little crunch is absolutely worth it. This is the kind of bowl that works just as well for a weeknight dinner as it does for meal prep, since the components hold up beautifully and the dressing can be made ahead and stored in the fridge.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups water
- ½ tsp fine sea salt
For the bowl
- 2 cups frozen shelled edamame
- 2 medium carrots, peeled and coarsely grated
- ¾ cup pomegranate arils (from 1 medium pomegranate or store-bought)
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 small garlic clove, finely grated
- 3–4 tbsp water, to thin
- salt and pepper, to taste
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Combine the brown rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 40–45 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, cook the edamame in a large skillet with 1/4 cup water over medium heat for 3–4 minutes, stirring occasionally, until heated through and bright green. Drain off any remaining water and set aside.
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