Macadamia Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine showstopper — nutty brown rice piled high with bright pomegranate arils, tender edamame, and ribbons of fresh carrot, all tied together with a golden turmeric-tahini dressing that you'll want to put on everything. The dressing alone is worth making: tahini, lemon juice, honey, and warm spices whisk into something silky and complex that coats every bite. Pomegranate brings little bursts of sweetness and tartness that play beautifully against the earthy rice and creamy dressing, while torn fresh mint lifts the whole bowl with an herby brightness. For anyone navigating tree nut concerns, this recipe is naturally built without them — every ingredient from the pepitas to the olive oil is straightforward and easy to verify. Grain bowls at restaurants or packaged at the store often sneak in nut-based toppings or dressings, so making this at home puts you fully in control. The optional pumpkin seeds add a satisfying crunch that rounds out the textures without any worry. It's the kind of meal that looks impressive enough for guests but is genuinely weeknight-friendly once that rice is on the stove.
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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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