Yeast 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. Nutty brown rice forms the base, topped with vibrant edamame, crisp grated carrots, and bursts of juicy pomegranate arils that make every bite feel a little celebratory. The real star is the turmeric-tahini dressing — a golden, garlicky blend of tahini, fresh lemon juice, honey, and warm spices that ties everything together in the most satisfying way. For anyone navigating a yeast-free lifestyle, grain bowls can feel like a minefield when store-bought dressings and packaged sauces sneak in fermented or yeast-derived ingredients. Here, every component is made from scratch with whole, recognizable ingredients, so there's nothing hidden to worry about. The dressing leans on lemon juice and raw honey for brightness and depth rather than vinegar or anything fermented, keeping it completely on-side. Torn fresh mint adds a cooling, herby lift that makes the whole bowl feel light and lively even though it's genuinely filling. A handful of pumpkin seeds on top adds a satisfying crunch if you want a little extra something.
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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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