Mango Ginger Rice Bowl
A vibrant and refreshing rice bowl featuring sweet mango, crunchy vegetables, and a zesty ginger dressing.
Ingredients
Vegetables
- 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 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)
Instructions
- Make the dressing by whisking tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Blanch snap peas in boiling salted water for 1½ minutes, then transfer to ice water to cool.
- Assemble bowls with rice, cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil.
- Top with peanuts, sesame seeds, and avocado if using.
- Drizzle with half the dressing and serve the rest on the side with tamari and sriracha.
Notes
For added flavor, let the dressing sit for a few minutes before serving.