Lupin 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 grated carrot all piled over nutty brown rice and finished with a golden turmeric-tahini dressing. The dressing alone is worth making on repeat: tahini, fresh lemon, honey, ginger, and garlic come together into something creamy, tangy, and warmly spiced that ties every element of the bowl together. Lupin flour and lupin seeds have a way of sneaking into packaged grain blends, spice mixes, and even some store-bought dressings, so building this one entirely from scratch gives you total confidence in what you're eating. Every ingredient here is straightforward and easy to source, with no hidden legume flours or processed fillers to navigate. The edamame adds a satisfying, protein-rich bite, and the pumpkin seeds scattered on top bring just enough crunch to make each spoonful interesting. It's the kind of wholesome, colorful meal that feels like a treat without requiring any complicated technique — just good ingredients treated simply and well.
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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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