Vegan Asian Rice Bowls

Vegeatrian Asian Rice Bowls

These rice bowls are very versatile!  Not only are they fresh, healthy and satisfying but they taste amazing too!


In a small sauce pan bring the following ingredients to a quick boil.
6 tablespoons rice vinager
6 tablespoons cooking white wine
3 tablespoons agave
Add off the heat:
3 tablespoons low-sodium soy sauce
1 teaspoon freshly grated ginger
1 orange zested and juiced
1 lime zested and juiced
Rice Bowl Toppings:
Cooked brown rice
Black beans
Fresh chopped pineapple or mango
Fresh chopped tomatoes or red peppers
Fresh chopped scallions
Freshly chopped or shredded carrots
Fresh sliced radishes
Fresh chopped cucumbers
Fresh chopped avocados
Crumbled seaweed
Add any tofu, chicken or fish to the dish too (optional)
Pour dressing over the top and enjoy!

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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