Mango Ginger Rice Bowl
Total Time
25 mins
Prep Time
20 mins
Cook Time
5 mins
Rating
4.7 out of 5 stars
(35)
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
- Sprinkle of sesame seeds, optional
- ¼ to ½ avocado, optional
- 2 tablespoons tamari, more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 2 teaspoons cane sugar
- ½ teaspoon sriracha, more for serving
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Preparation
Step 1
Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
Step 2
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.
Step 3
Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, 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.
Step 4
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Chef's notes
*depending on how much rice you like in your bowls - I like ½ cup in mine, my husband Jack prefers 1 cup in his.
To make the next 2 recipes in this week's meal plan
- make double the amount of rice
- save the remaining green cabbage
- save the remaining ½ cucumber
- get a total of 3 mangoes
- save 1 cup extra black beans (ie, the rest of the can)
