Coconut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a feast for the eyes before you even take a bite — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot all piled over nutty brown rice. The real star is the turmeric-tahini dressing, a golden, garlicky blend of tahini, fresh lemon juice, olive oil, honey, and warm spices that pulls every element together beautifully. Torn fresh mint scattered on top adds a cool, herby lift that makes the whole bowl feel surprisingly refreshing. Many grain bowls lean on coconut milk or coconut aminos for richness and depth, but this one builds all its flavor from pantry staples and fresh produce — no coconut in any form, anywhere in the recipe. The ingredients are straightforward and easy to source, so you won't need to scrutinize labels or worry about hidden additions. It works equally well as a meal-prep lunch or a satisfying weeknight dinner, and the optional pumpkin seeds add a satisfying crunch if you want a little extra texture.
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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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