Brazil Nut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine feast for the eyes and the palate — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot layered over nutty brown rice make every serving look like something out of a restaurant. The real star is the turmeric-tahini dressing, a golden, creamy blend of lemon juice, honey, ginger, and garlic that pulls every element of the bowl together with a warm, tangy kick. Torn fresh mint scattered over the top adds a cool, herby lift that keeps each bite feeling light despite how satisfying the whole thing is. For anyone navigating tree nut allergies, grain bowls can feel like a minefield when packaged dressings and toppings sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The tahini brings that rich, creamy depth you might expect from a nut-based sauce, but it's made entirely from sesame seeds, so it fits the bill without compromise. Optional pumpkin seeds add a pleasant crunch if you want a little extra texture, and they're a safe, simple swap for the mixed nut toppings you'd often see on bowls like this. It's the kind of wholesome, colorful meal that works just as well for a weeknight dinner as it does for meal-prepped lunches throughout the week.
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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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