Organic Emily

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 a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban 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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