Gelatin 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 forkful. The real star is the turmeric-tahini dressing — a silky, golden blend of lemon juice, honey, ginger, and garlic that ties everything together with a warm, citrusy kick. Every single component here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it's just clean, whole food from start to finish. That matters more than you'd think, since hidden gelatin has a way of sneaking into store-bought dressings, flavored rice packets, and even some seasoning blends. Making the dressing from scratch with tahini and olive oil means you stay in full control without sacrificing any richness or depth. Finish with a handful of pumpkin seeds for a satisfying crunch, and you've got a bowl that's as nourishing as it is genuinely delicious.
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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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