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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/mango-ginger-rice-bowl-recipe/