Beef Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
Bright, jewel-toned, and packed with texture, this grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and fresh produce. Nutty brown rice forms the hearty base, topped with vibrant edamame, sweet grated carrots, and bursts of juicy pomegranate arils that make every bite genuinely exciting. The real star is the turmeric-tahini dressing — a silky, golden blend of lemon juice, honey, ginger, and garlic that ties everything together with warmth and a gentle tang. Torn fresh mint scattered over the top adds a cool, herby lift that balances the richness of the tahini beautifully. Every single component here is plant-based and naturally free from any red meat, so there's no substituting or swapping required — it's just a complete, satisfying bowl as written. A handful of pumpkin seeds on top adds a satisfying crunch if you want a little extra something. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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