Chicken Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuinely exciting way to eat well without any poultry in sight — and it doesn't feel like a compromise for a single second. Nutty brown rice forms a hearty base, topped with bright pops of pomegranate, tender edamame, and freshly grated carrot for color and crunch in every bite. The real star is the turmeric-tahini dressing, a silky blend of lemon juice, honey, ginger, and garlic that ties everything together with a warm, citrusy kick. Torn fresh mint scattered over the top lifts the whole bowl and makes it feel restaurant-worthy with almost no extra effort. It's a naturally plant-forward meal that happens to be completely free of any poultry, so there's no label-reading or substitution stress involved — just wholesome ingredients doing their thing. A handful of pumpkin seeds adds a satisfying finishing crunch if you want a little extra texture. Whether you're cooking for one or portioning it out for a crowd, this bowl is the kind of recipe that earns a permanent spot in the weekly 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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