Dairy 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 all piled over nutty brown rice and finished with a golden turmeric-tahini dressing. Every component brings something to the table: the edamame adds plant-based protein, the carrots bring a gentle sweetness and crunch, and the torn fresh mint lifts the whole bowl with a cool, herby brightness. The dressing is where the magic really happens — tahini, lemon juice, olive oil, honey, turmeric, and ginger whisked together into something silky, tangy, and deeply savory all at once. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. Grain bowls like this can sometimes feel flat or one-note, but the combination of warm rice, cool toppings, and that punchy dressing keeps every bite interesting. A handful of pumpkin seeds on top adds a satisfying finishing crunch if you want to take it one step further. It's the kind of wholesome, vibrant meal that genuinely makes you look forward to a weeknight dinner.
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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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