Gut Friendly Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
Bright, jewel-toned, and packed with ingredients that genuinely love your digestive system, this grain bowl is the kind of meal that makes healthy eating feel like a treat rather than a chore. Long-grain brown rice forms a hearty, fiber-rich base, while edamame brings plant-based protein and even more gut-supporting goodness to every bite. Grated carrots add a satisfying crunch, and the burst of pomegranate arils delivers a sweet-tart pop that makes the whole bowl feel festive and alive. The real star, though, is the turmeric-tahini dressing — a silky, golden blend of tahini, lemon juice, olive oil, honey, ginger, and garlic that ties everything together with warm, anti-inflammatory depth. Fresh torn mint lifts the whole dish at the end, cutting through the richness and keeping each forkful feeling clean and vibrant. If you choose to finish with a handful of raw pumpkin seeds, you get an extra layer of texture and nourishment that takes it over the top. This is the kind of bowl you'll find yourself craving on repeat, not because you feel like you should eat it, but because it genuinely tastes that good.
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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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