High Fructose Corn Syrup Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuinely beautiful thing to put on the table — jewel-bright pomegranate arils, vivid green edamame, and ribbons of carrot all arranged over nutty brown rice, finished with a golden turmeric-tahini drizzle. The flavors hit every note: earthy, bright, a little sweet, and deeply savory all at once. What makes this such a smart choice for anyone avoiding high fructose corn syrup is that every single ingredient is whole and unprocessed — there's no bottled dressing, no sweetened grain packet, and no store-bought sauce hiding unwanted additives. The dressing gets its gentle sweetness from raw honey and fresh lemon juice, both of which you control completely. Tahini, olive oil, turmeric, and ginger come together into something that tastes far more complex than the short ingredient list suggests. Torn fresh mint scattered over the top at the end lifts the whole bowl and keeps it feeling light even though it's genuinely filling. Optional pumpkin seeds add a satisfying crunch if you want a little extra texture in every bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!