Mango Ginger Rice Bowl
Ingredients
The bowl
-
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
-
Sprinkle
sesame seeds
The dressing
-
2
tablespoons
tamari
-
2
tablespoons
rice vinegar
-
2
tablespoons
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.
- Blanch the snap peas in boiling salted water for 1½ minutes, then transfer them to ice water to cool.
- Drain and chop the cooled snap peas.
- Assemble the bowls by layering cooked rice, shredded cabbage, sliced carrot, cucumber, diced mango, black beans, pickled ginger, and basil.
- Top the bowls with toasted peanuts, sesame seeds, and avocado if desired.
- Drizzle half of the dressing over the bowls and serve the remaining dressing on the side.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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