Rice Bowl Recipes: Mango Avocado Rice Bowl
User Reviews
5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Rice Bowl Recipes: Mango Avocado Rice Bowl
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These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!
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Ingredients
- 2 handfuls snap peas strings removed
- 1 to 2 cups white rice cooked short grain
- 2 cups green cabbage shredded
- 1 carrot sliced into very thin coins, small
- ½ English cucumber thinly sliced into coins
- 1 Ataulfo mango diced, small ripe
- ½ cup black beans drained and rinsed, cooked
- 2 tablespoons pickled ginger
- ¼ cup basil thinly sliced, fresh
- ¼ cup peanuts optional, toasted
- sesame seeds optional
- ¼ to ½ avocado optional
Dressing
- 2 tablespoons tamari plus more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice fresh
- 2 garlic minced, cloves
- 2 teaspoons cane sugar
- ½ teaspoon sriracha plus more for serving
Instructions
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, pinches of sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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