Name: Rice Bowl Mango Avocado Rice Bowl Recipe
Total time: 25 min
Yield: 2
Cuisine: American

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Protein

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Vitamin B12

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Vitamin E

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These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes

How to make Rice Bowl Mango Avocado Rice Bowl Recipe

Phoebe Moore

Crawler

American

<p>These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes</p>

Handfuls snap peas,  strings removed

Cooked short grain white rice

Shredded Green Cabbage

Small carrot,  sliced into very thin coins

English cucumber,  thinly sliced into coins

Small ripe ataulfo mango,  diced

Cooked black beans,  drained and rinsed

Pickled Ginger

Thinly Sliced Fresh Basil

Toasted peanuts,  optional

Sprinkle of sesame seeds,  optional

0. 5 avocado,  optional

Tamari,  more for serving

Rice vinegar

Lime juice

Garlic Cloves,  Minced

Cane sugar

Make the dressing:in a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.

step 1

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 1 minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.

step 2

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 3

Love and Lemons