Lactose Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine crowd-pleaser that happens to be completely free of dairy in every component — no swaps needed, no ingredients to second-guess. The star of the dressing is tahini, which gives it a rich, creamy texture that rivals anything made with yogurt or cream, while fresh lemon juice and a hit of honey keep it bright and balanced. Turmeric and ginger add a warm, golden depth that makes the whole bowl feel nourishing rather than just virtuous. Jewel-like pomegranate arils burst with sweetness against the earthy brown rice and tender edamame, and the torn fresh mint lifts every bite with a cool, herby finish. Grated carrots add a satisfying crunch and a pop of color that makes the bowl look as good as it tastes. Optional pumpkin seeds scattered on top bring a subtle nuttiness and a little extra protein to round things out. It's the kind of meal that feels like serious cooking without demanding much from you at all.
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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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