Vegetarian Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This bowl is a feast for the eyes before you even pick up a fork — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot layered over nutty brown rice make it one of those meals that genuinely looks as good as it tastes. The real star is the turmeric-tahini dressing, a creamy, golden blend of tahini, lemon juice, honey, and warm spices that ties every element together with a citrusy, earthy kick. Edamame brings a satisfying protein punch, which means this bowl keeps you full in a way that a lot of plant-based grain bowls simply don't. The pomegranate adds little bursts of tart sweetness that play beautifully against the savory dressing, while torn fresh mint lifts the whole thing with a cool, herby brightness. Brown rice takes a bit of patience on the stovetop, but the payoff is a hearty, chewy base that holds up under all those toppings without turning soggy. A handful of raw pumpkin seeds scattered over the top adds a subtle crunch that makes every bite more interesting. It's the kind of wholesome, colorful bowl you'll want to make on repeat — impressive enough for guests, easy enough for 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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