Pescatarian Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This bowl is a serious crowd-pleaser — hearty brown rice layered with bright pomegranate arils, tender edamame, and freshly grated carrots, 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, olive oil, honey, turmeric, and ginger whisk into something creamy, tangy, and deeply warming. Torn fresh mint scattered over the top adds a cool, herby lift that balances every rich and earthy note underneath. It's the kind of plant-forward meal that feels genuinely satisfying rather than like something is missing — protein from the edamame, healthy fats from the tahini and olive oil, and a little crunch from optional pumpkin seeds. Grain bowls like this are a natural fit for anyone eating seafood but skipping meat, since the ingredients do all the heavy lifting without needing to swap or substitute a thing. Everything here is whole, recognizable, and easy to source, so there's no label-reading stress at the grocery store. Meal prep it, serve it fresh, or bring it to a potluck — it holds up beautifully and looks stunning in the bowl.
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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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