Mango Ginger Rice Bowl (Printable Recipe)
Light and fresh bowl with mango, ginger, basil, and crisp vegetables in tangy dressing.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 handfuls snap peas, strings removed
02 -
1 to 2 cups cooked short grain white rice
03 -
2 cups shredded green cabbage
04 -
1 small carrot, sliced into very thin coins
05 -
0.5 English cucumber, thinly sliced into coins
06 -
1 small ripe ataulfo mango, diced
07 -
0.5 cup cooked black beans, drained and rinsed
08 -
2 tablespoons pickled ginger
09 -
0.25 cup thinly sliced fresh basil
10 -
0.25 cup toasted peanuts, optional
11 -
Sprinkle of sesame seeds, optional
12 -
0.25 to 0.5 avocado, optional
→ Dressing
13 -
2 tablespoons tamari, more for serving
14 -
2 tablespoons rice vinegar
15 -
2 tablespoons lime juice
16 -
2 garlic cloves, minced
17 -
2 teaspoons cane sugar
18 -
0.5 teaspoon sriracha, more for serving
# Steps to Follow:
01 -
In a small bowl, whisk together the tamari, rice vinegar, lime juice, garlic, cane sugar, and sriracha until well combined.
02 -
Bring a small pot of salted water to a boil and set a bowl of ice water nearby. Blanch snap peas for 1.5 minutes, then transfer to the ice water to stop cooking. Drain, pat dry, and chop.
03 -
Arrange rice, cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil in bowls. Add toasted peanuts, sesame seeds, and avocado if desired.
04 -
Drizzle half the dressing over the bowls. Serve remaining dressing, tamari, and sriracha on the side.
# Extra Tips:
01 -
For a healthier variation, substitute brown rice, cauliflower rice, or cilantro lime rice.