Mango Avocado Rice Bowl
Ingredients
The bowl ingredients
-
2
handfuls
snap peas
-
1 to 2
cups
cooked short grain white rice
-
2
cups
shredded green cabbage
-
1
small
carrot
-
½
English cucumber
thinly sliced
-
1
small
ripe ataulfo mango
-
½
cup
cooked black beans
-
2
tablespoons
pickled ginger
-
¼
cup
fresh basil
-
¼
cup
toasted peanuts
-
¼ to ½
avocado
optional
The dressing
-
2
tablespoons
tamari
-
2
tablespoons
rice vinegar
-
2
tablespoons
fresh lime juice
-
2
cloves
garlic
-
2
teaspoons
cane sugar
-
½
teaspoon
sriracha
Instructions
- Prepare the dressing by whisking together tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha in a small bowl.
- Boil salted water in a small pot and prepare a bowl of ice water.
- Blanch the snap peas in boiling water for 1½ minutes, then transfer to ice water to stop cooking. Drain, pat dry, and chop.
- Assemble the bowls by layering rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil.
- Top with toasted peanuts, sesame seeds, and avocado if desired.
- Drizzle with half of the dressing and serve the remaining dressing on the side.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
15g
Total carbohydrates
55g
Total protein
12g
Sodium
600mg
Cholesterol
0mg
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