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Asian Rice Bowl with Fresh Vegetables

Asian Rice Bowl with Fresh Vegetables

With our trip to Cambodia just a few days away, we’ve got Asian flavors on the brain!  We don’t have a lot of experience cooking Asian cuisine, so we’re looking forward to learning more on our upcoming travels.

However, this recipe was actually not inspired by our trip so much as from a new cookbook – “Fresh” by Jennifer Houston and Ruth Tal. It’s a wonderful compilation of delicious-sounding recipes from the Fresh restaurants, located in Toronto. I must say, the book makes me want to take a special trip to Toronto just to try the restaurant out!

A recipe for a rice bowl caught my eye, so we developed our own version using radishes and beets from our winter farmer’s market, which just showed up this week! (It’s starting to look like spring…)

In developing this recipe, we experimented a bit and learned some things about Asian ingredients – namely, they’re hard to omit or substitute since they’re so unique!  I was planning to omit the jicama (since we try to cut back on special ingredients), but after trying it we found it so refreshing and delicious we decided to keep it in!  I even added fresh ginger to the ingredients list; since we had it on hand, I tried it and found it to be an integral part of the flavor profile of the dressing.

So, here it is — an Asian Rice Bowl with some fresh Indiana ingredients!  We found it to be tangy and flavorful – a delicious way to enjoy the health benefits of raw veggies!

We recommend the Fresh cookbook as a great resource for meatless recipes with whole, natural ingredients.

We used beets from Homestead Growers and radishes from Harvestland Farms, both from the Indy Winter Farmer’s Market.

Asian Rice Bowl with Fresh Vegetables
Use any vegetables that are in season in this rice bowl, though Napa cabbage, fresh jicama, and fresh ginger are integral to the overall flavor.
Serves: 4 bowls
What You Need
  • 2½ cups dry brown rice
  • 1 bunch broccoli
  • 1 jicama
  • 1 Napa cabbage
  • 3 green onions
  • 1 bunch radishes
  • 2 beets (including beet greens)
  • 2 carrots
  • 1 piece fresh ginger (enough for 2 teaspoons minced)
  • 4 tablespoons olive oil
  • 4 tablespoons seasoned rice vinegar (or plain rice vinegar)
  • 3 tablespoons soy sauce or tamari
  • ½ cup sliced almonds
  • 1 lemon
What To Do
  1. Cook the 2½ cups brown rice, according to the package instructions (can also be prepared in advance).
  2. Chop the broccoli into florets, and stream the florets until crisp tender (or use fresh broccoli if desired).
  3. Peel the jicama and cut it into thin slices, then cut each slice into very thin strips (julienne). Thinly slice the Napa cabbage, green onions, and radishes. Peel the raw beets and carrots, and cut them into very thin strips (julienne). If desired, thinly slice the beet greens (if using).
  4. Peel the ginger and finely mince it. In a small canning jar, place 2 teaspoons minced ginger, 4 tablespoons olive oil, 4 tablespoons seasoned rice vinegar, and 3 tablespoons soy sauce or tamari. Shake vigorously to combine. (Alternatively, you can whisk these ingredients together in a small bowl.)
  5. To serve, place 1½ cups cooked rice in the bottom of a bowl, and drizzle with about 1 tablespoon dressing. Top with all fresh veggies, saving the green onions and almonds to top last. Drizzle with another 1 tablespoon dressing and some squeezes of fresh lemon juice.

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  • Reply
    Katrina @ Warm Vanilla Sugar
    March 15, 2012 at 5:29 am

    This is so full of goodness! Love it!

    • Reply
      March 15, 2012 at 3:57 pm

      Thanks — it’s goodness indeed. I made it again for dinner last night :)

  • Reply
    Sylvie (A Pot of Tea)
    March 15, 2012 at 7:07 am

    What a pretty looking bowl of goodness. Enjoy your trip!

    • Reply
      March 15, 2012 at 3:57 pm

      Thank you!

  • Reply
    Kristi Rimkus
    March 15, 2012 at 8:17 am

    Colorful dish! Have a good trip. My daughter would love to visit Cambodia. She was just talking about it yesterday.

    • Reply
      March 15, 2012 at 3:57 pm

      Thanks! We will. :)

  • Reply
    Suzanne Perazzini
    March 16, 2012 at 2:09 am

    I enjoyed Asian cooking and found all the food we ate in Cambodia just delicious when we travelled there. I loved Cambodia, by the way. The people were lovely and the country feels so unspoilt by tourists. Angkor Wat was a special highlight and the small kids selling water evrywhere were delightful. You will have a great adventure.

  • Reply
    David Szpunar
    March 24, 2012 at 4:23 pm

    That looks pretty good! My wife and I need to check out the Indy Winter Farmer’s Market; I haven’t been to a farmer’s market in Indy since last year and I’m looking forward to eating some good local produce again! Generally we go to farmer’s markets more on the outskirts of Indy (south and/or west, but been to the Broad Ripple one a few times as well) but they don’t do winter that I’m aware of. Thanks for the tip! I’m a bit jicama fan too; Meijer usually carries them and I’ve been known to eat two or three of them plain and raw (like carrot sticks).

    • Reply
      March 28, 2012 at 9:37 pm

      We love Indy’s winter market – you should check it out! And I agree re jicama — I love it raw too! Makes me want to run out and get some… :)

  • Reply
    November 3, 2012 at 4:27 pm

    Your recipes sound great! Thanks for sharing!

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    Happy Cooking! ~ Sonja & Alex