Wheat Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain 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 all piled over nutty brown rice. The real star is the turmeric-tahini dressing, a silky blend of lemon juice, honey, ginger, and garlic that ties every element together with warmth and a gentle tang. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. Brown rice gives the bowl a satisfying chew and keeps you full in a way that lighter grains sometimes don't, making this a genuinely hearty meal rather than a side-dish situation. Fresh mint scattered over the top adds a bright, cooling contrast to the earthy dressing that makes each bite feel a little unexpected. Optional pumpkin seeds bring a satisfying crunch if you want a little extra texture. It's the kind of bowl you'll want to meal-prep on a Sunday and eat 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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