Pork Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine crowd-pleaser that brings together nutty brown rice, bright pomegranate arils, crisp grated carrots, and tender edamame in one deeply satisfying meal. The star of the show is the turmeric-tahini dressing — a silky blend of tahini, fresh lemon juice, honey, ginger, and garlic that ties every element together with warmth and a little zing. Torn fresh mint scattered over the top lifts the whole bowl and keeps each bite feeling light despite how hearty and filling it actually is. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just wholesome, plant-forward cooking from start to finish. The optional pumpkin seeds add a satisfying crunch if you want a little extra texture on top. It's the kind of recipe that looks impressive enough to serve guests but is genuinely straightforward to pull together on a weeknight.
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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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