Cinnamon 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. Juicy pomegranate arils burst against nutty brown rice, while grated carrots and vibrant edamame add crunch and color in every bite. The real star is the turmeric-tahini dressing — a silky, tangy blend of lemon juice, olive oil, honey, ginger, and garlic that ties everything together without a trace of warming spice blends that can sneak cinnamon into otherwise simple sauces. For anyone navigating a sensitivity to that particular spice, finding a flavorful dressing that still feels bold and complex can be genuinely tricky, and this one delivers without it. Fresh torn mint scattered over the top lifts the whole bowl with an herby brightness that makes each forkful feel fresh and lively. Optional pumpkin seeds add a satisfying crunch if you want a little extra something. It's a wholesome, satisfying bowl 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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