Spicy Mango & Avocado Rice Bowl
Rating
4.9 out of 5 stars
(22)
Ingredients
4 servings
- 2 cups cooked black forbidden rice, or other grain
- 1 14 oz. package extra firm tofu
- drizzle of olive oil
- drizzle of tamari
- 1 mango, cubed
- 1 scallion, sliced
- 1 cup shredded red cabbage
- a few radishes, thinly sliced
- ½ cup chopped cucumber
- 1 avocado, pitted and diced
- lime slices
- handful of chopped cilantro (or basil or mint)
- ⅓ cup coconut milk (full fat or light, from a can or box)
- 2 tablespoons peanut butter
- 2 teaspoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon sriracha
- optional - minced garlic and/or ginger
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Preparation
Step 1
Cook black rice as you would brown rice (I use a rice cooker). Ratio is 1 cup rice to 2 cups water.
Step 2
Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
Step 3
Pat tofu dry, slice into cubes and toss with drizzle of olive oil and tamari. Arrange on baking sheet and bake until golden brown around the edges. About 20-25 minutes. Remove from oven and toss with a little sriracha to coat the outside of the tofu.
Step 4
While your tofu bakes, mix together the sauce ingredients. (I do this in a jar with a tight lid - shake until combined). Taste and adjust seasonings.
Step 5
Assemble bowls with mango, scallions, shredded red cabbage, radishes, cucumber, avocado cilantro and tofu. Serve with coconut sauce, extra sriracha and lime slices.
Step 6
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Chef's notes
Store leftovers in an air tight container in the refrigerator. If you're planning on storing longer than 1 day, keep your avocado separate and dice it as you're ready to eat. (Avocado storage tip:
keep sliced-open avocados in a sealed plastic bag with a chunk of onion - it should last 2-3 days).
Store sauce separately in the fridge - if it firms up overnight, stir in a little water to thin it out.
