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Sticky Ginger Rice Bowls with Pickled Veg and Mango

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


You’re going to fall in LOVE with these Sticky Ginger Rice Bowls! It’s a sweet-meets-spicy sauce situation, flavorful meatballs, pickled veg, and mango on top. The perfect (vegan) summery meal! 


Units Scale


  • 1/4 cup Fusia Soy Sauce
  • 23 tablespoons Specially Selected Raw Honey
  • 2 tablespoons vinegar
  • 1 clove garlic
  • one 1-inch knob of fresh ginger
  • 1 tablespoon sambal oelek or Fusia Sriracha (more or less to taste for some heat)

Rice Bowls and Extras:

  • 1 1/2 cups uncooked white or jasmine rice
  • 2 carrots, shredded
  • 1 large cucumber, halved and sliced
  • just a lil bit of rice vinegar, oil, salt, and sugar
  • one 16-ounce bag Earth Grown Vegan Meatless Meatballs
  • 1 large mango, peeled and cubed
  • cilantro for topping


  1. Make the rice: Cook rice according to package directions.
  2. Blend the sauce: Blend all sauce ingredients in a blender or food processor until smooth.
  3. Make the pickled veg: Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila – it’s a very low-key pickled vegetable salad.
  4. Cook the meatballs: Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)
  5. Assemble: Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Bowl
  • Method: Sauté
  • Cuisine: Asian-Inspired

Keywords: rice bowl, bowl recipe, vegetarian bowl recipe