Walnut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
Bright, jewel-toned, and packed with texture, this grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and fresh produce. Juicy pomegranate arils burst against nutty brown rice, while grated carrots and vibrant edamame add crunch and color in every bite. The real star is the turmeric-tahini dressing — a golden, garlicky blend of lemon juice, honey, and warm spices that ties everything together in the most satisfying way. For anyone navigating tree nut allergies or sensitivities, grain bowls can feel like a minefield when restaurant versions sneak in walnuts or mixed nut toppings without warning. Here, the crunch comes from optional pumpkin seeds, and every ingredient is clearly accounted for, so you know exactly what's going into your bowl. Torn fresh mint lifts the whole dish with an herby brightness that makes it feel restaurant-worthy without any of the guesswork. It's hearty enough to be a full weeknight dinner and vibrant enough to meal-prep for lunches all week long.
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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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