Eggless Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine crowd-pleaser — hearty brown rice layered with bright pomegranate arils, tender edamame, and freshly grated carrots, all tied together with a golden turmeric-tahini dressing that you'll want to put on everything. The dressing alone is worth making: tahini, lemon juice, olive oil, honey, turmeric, and ginger whisk into something silky, tangy, and deeply warming. Torn fresh mint scattered over the top adds a cool, herby lift that balances every rich and earthy note underneath. Because the whole dish is built around whole grains, legumes, and fresh produce, there's nothing to swap or work around — it's naturally free of eggs from start to finish without any compromise in texture or satisfaction. Grain bowls like this can sometimes feel flat or one-note, but the contrast of chewy rice, juicy pomegranate, and creamy dressing keeps every bite interesting. A handful of pumpkin seeds on top adds a satisfying crunch if you want a little extra something. It's the kind of nourishing, vibrant meal that looks impressive but comes together with straightforward pantry staples and simple technique.
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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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