Spicy Mango & Avocado Rice Bowl

The final dish
As seen on
Love & Lemons
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
BakingBeginnerVegetarianDinner
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Preparation

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.
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