Celery 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 grated carrot layered over nutty brown rice make every serving look like something from a restaurant menu. The real star, though, is the turmeric-tahini dressing: creamy, citrusy, and warmly spiced with ginger and garlic, it ties every element together in the best possible way. Fresh torn mint scattered over the top adds a cool, herby lift that keeps each bite feeling light despite how satisfying the bowl actually is. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook and assemble. The edamame brings a solid hit of plant-based protein, the carrots add gentle sweetness and crunch, and the optional pumpkin seeds give a toasty finish that's worth including if you have them on hand. It's the kind of wholesome, colorful meal that works equally well for a weeknight dinner or a make-ahead lunch you'll genuinely look forward to eating.
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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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