Artificial Food Coloring Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, vivid green edamame, and ribbons of carrot piled over nutty brown rice, all finished with a golden turmeric-tahini drizzle. Every single ingredient here is exactly what it says it is: whole grains, fresh produce, legumes, and a from-scratch dressing built from tahini, lemon juice, olive oil, honey, and spices. There are no dye-laden sauces, no artificially colored condiments, and no mystery packets to worry about — just real food with naturally stunning color. The dressing alone is worth making on repeat; the combination of turmeric, ginger, garlic, and lemon creates something warm, bright, and a little addictive. Torn fresh mint scattered over the top adds a cool, herby lift that keeps every bite feeling light even though the bowl is genuinely satisfying and filling. A handful of raw pumpkin seeds adds a subtle crunch if you want a little extra texture. It's the kind of meal that looks impressive enough for company but comes together with nothing more than a saucepan, a skillet, and a whisk.
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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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