Mango Ginger Rice Bowl Recipe

Introduction

This Mango Ginger Rice Bowl is a vibrant and refreshing meal, perfect for a light lunch or dinner. Packed with fresh vegetables, sweet mango, and a tangy dressing, it offers a delightful balance of flavors and textures.

Ingredients

• 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 of sesame seeds, optional
• ¼ to ½ avocado, optional

Dressing

• 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

1. Step 1: Make the dressing by whisking together tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha in a small bowl until well combined.
2. Step 2: Bring a small pot of salted water to a boil and prepare a bowl of ice water nearby. Blanch the snap peas in the boiling water for 1½ minutes, then transfer them to the ice water to stop cooking. Once cooled, drain, pat dry, and chop.
3. Step 3: Assemble the rice bowls by layering cooked rice, shredded cabbage, carrot slices, cucumber coins, diced mango, black beans, pickled ginger, and fresh basil.
4. Step 4: Top each bowl with toasted peanuts, a sprinkle of sesame seeds, and avocado slices if using.
5. Step 5: Drizzle the bowls with half of the prepared dressing. Serve the remaining dressing on the side along with extra tamari and sriracha for added flavor.

Tips & Variations

• Use jasmine or basmati rice as an alternative to short grain white rice for a different texture.
• To add protein, include grilled chicken, tofu, or shrimp.
• For a nut-free version, omit the peanuts and sesame seeds.
• Adjust the sriracha amount in the dressing to control the heat level to your preference.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently before assembling the bowl again. Fresh vegetables and avocado are best added just before serving to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen snap peas instead of fresh?

Fresh snap peas are preferred for their crispness, but if using frozen, thaw and drain them well, then briefly blanch to maintain texture.

Is there a substitute for tamari in the dressing?

You can use soy sauce as a substitute for tamari, though tamari is gluten-free and has a richer flavor. Adjust salt accordingly if using soy sauce.

Mango Ginger Rice Bowl Recipe

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★★★★★

4.4 from 102 reviews

This vibrant Mango Ginger Rice Bowl brings together fresh vegetables, sweet mango, and a tangy, spicy dressing for a refreshing and wholesome meal. Perfect for a light lunch or dinner, it combines crunchy snap peas, crisp cabbage, creamy avocado, and black beans over soft short grain rice, all tossed with an Asian-inspired tamari and lime dressing accented with pickled ginger and fresh basil.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Fruits

• 2 handfuls snap peas, strings removed
• 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
• ¼ to ½ avocado, optional

Proteins and Legumes

• ½ cup cooked black beans, drained and rinsed

Grains

• 1 to 2 cups cooked short grain white rice

Extras and Garnishes

• 2 tablespoons pickled ginger
• ¼ cup thinly sliced fresh basil
• ¼ cup toasted peanuts, optional
• Sprinkle of sesame seeds, optional

Dressing

• 2 tablespoons tamari, plus more for serving
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 2 teaspoons cane sugar
• ½ teaspoon sriracha, plus more for serving

Instructions

1. Make the dressing: In a small bowl, whisk together the tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha to create a tangy, slightly sweet, and spicy dressing.
2. Blanch the snap peas: Bring a small pot of salted water to a boil. Prepare a bowl of ice water nearby. Place the snap peas in the boiling water for 1½ minutes to lightly cook and retain their bright color and crunch. Immediately transfer them to the ice water to stop the cooking process.
3. Prepare snap peas for the bowl: Once cooled, drain the snap peas, pat dry with a towel, and chop into bite-sized pieces.
4. Assemble the rice bowls: Divide the cooked short grain rice into serving bowls. Layer on the shredded cabbage, thin carrot coins, cucumber slices, diced mango, black beans, pickled ginger, and fresh basil.
5. Add toppings and dressing: Sprinkle toasted peanuts and sesame seeds over the bowls. Add avocado slices if desired. Drizzle half of the prepared dressing over the bowls and serve the remaining dressing, tamari, and sriracha on the side for extra flavoring.

Notes

• Use short grain white rice for the best texture, but brown rice or quinoa can be substituted for a healthier alternative.
• Pickled ginger adds a zesty tang; if unavailable, fresh ginger can be minced and added sparingly to the dressing.
• Avocado, peanuts, and sesame seeds are optional but add creaminess, crunch, and nutty flavor.
• Adjust the sriracha amount in the dressing to your preferred spice level.
• This recipe is great for meal prepping; simply keep the dressing separate until ready to eat to maintain freshness.

Keywords: Mango Rice Bowl, Asian Rice Bowl, Vegetarian Bowl, Healthy Lunch, Mango Ginger Salad