Mango Avocado Rice Bowl
Total Time
25 mins
Prep Time
20 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(5)
Ingredients
2 servings
- 2 handfuls snap peas, strings removed
- 1 to 2 cups cooked short grain white rice
- 2 cups shredded green cabbage
- 1 small carrot, sliced into very thin coins
- ½ English cucumber, thinly sliced into coins
- 1 small ripe ataulfo mango, diced
- ½ cup cooked black beans, drained and rinsed
- 2 tablespoons pickled ginger
- ¼ cup thinly sliced fresh basil
- ¼ cup toasted peanuts, optional
- Sesame seeds, optional
- ¼ to ½ avocado, optional
- 2 tablespoons tamari, plus more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons cane sugar
- ½ teaspoon sriracha, plus more for serving
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Preparation
Chef’s notes
Variations:
Swap the peas for asparagus, or use radishes instead of the carrots or cucumbers. Basil is preferred here, but mint or cilantro would work well too.