Turkey Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine crowd-pleaser that proves plant-forward eating can be deeply satisfying and visually stunning all at once. Nutty brown rice forms the hearty base, topped with bright edamame, sweet-crisp grated carrots, and jewel-like pomegranate arils that practically sparkle in the bowl. The real star is the turmeric-tahini dressing — a silky, golden blend of lemon juice, honey, ginger, and garlic that ties every element together with warmth and a gentle tang. Fresh torn mint scattered over the top adds a cool, aromatic lift that makes each bite feel lively and layered. Because every component here is whole, plant-based, and straightforward, there's no need to scrutinize labels or worry about hidden poultry-derived ingredients sneaking into your meal. A handful of pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. It's the kind of bowl you'll find yourself making on repeat — nourishing, colorful, and genuinely delicious.
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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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