Tree Nut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.9

(16)

Tree Nut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots

This grain bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot piled over nutty brown rice make every serving feel genuinely celebratory. The star of the show is the turmeric-tahini dressing, a golden, garlicky blend of tahini, fresh lemon juice, honey, and warm spices that pulls every element of the bowl together in the best possible way. Tahini is made from sesame seeds rather than tree nuts, so it delivers that rich, creamy depth without any of the cross-contact concerns that come with almond or cashew-based sauces. The ingredient list is refreshingly straightforward — whole grains, frozen edamame, fresh produce, and pantry spices — so you can feel confident about exactly what's going into each bowl. Torn fresh mint adds a bright, cooling finish that balances the earthiness of the rice and the warmth of the ginger and turmeric beautifully. Optional pumpkin seeds bring a satisfying crunch if you want a little extra texture, and they're a safe, seed-based swap that keeps the bowl completely tree nut free. Whether you're meal-prepping for the week or putting together a colorful weeknight dinner, this bowl is the kind of recipe that makes eating well feel genuinely exciting.

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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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