Cashew Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine showstopper — nutty brown rice piled high with bright pomegranate arils, tender edamame, and ribbons of fresh carrot, all tied together with a golden turmeric-tahini dressing that you'll want to put on everything. The dressing is built from tahini, lemon juice, olive oil, honey, and warm spices, so it delivers that rich, creamy drizzle without a single tree nut in sight. For anyone navigating nut-free eating, creamy dressings are often the trickiest part of a bowl recipe — this one sidesteps that entirely by leaning on sesame paste and good olive oil for body and depth. The pomegranate arils add little bursts of tart sweetness that play beautifully against the earthy rice and the fresh, cooling mint scattered on top. Grated carrot brings a satisfying crunch and a pop of color that makes the whole bowl look like it came from a restaurant. A handful of pumpkin seeds on top is optional but highly recommended for extra texture. It's the kind of meal that feels nourishing and a little celebratory at the same time — weeknight dinner that genuinely earns its place on the table.
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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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