Paraben Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine feast for the eyes and the palate — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot layered over nutty brown rice make every serving look like something from a restaurant menu. The real star, though, is the turmeric-tahini dressing: a silky blend of tahini, fresh lemon juice, olive oil, raw honey, and warm spices that ties every element together in the most satisfying way. Every single ingredient here is a whole, recognizable food — no preservatives, no synthetic additives, no hidden chemical compounds that sneak into so many bottled dressings and packaged grains. That matters a lot when you're trying to keep your plate genuinely clean, because even "healthy" convenience foods can carry unwanted extras. Torn fresh mint scattered over the top adds a cool, herby brightness that cuts through the richness of the dressing beautifully. The optional pumpkin seeds bring a satisfying crunch and round out the texture without complicating the ingredient list. It's the kind of bowl that feels nourishing in the deepest sense — colorful, balanced, and made entirely from things you can actually pronounce.
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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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