Name: Mango Ginger Rice Bowl Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 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; ¼ cup thinly sliced fresh basil; 1 to 2 cups cooked short grain white rice; ½ cup cooked black beans, drained and rinsed; 2 tablespoons pickled ginger; ¼ cup toasted peanuts, optional; Sprinkle of sesame seeds, 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

Ingredients

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
¼ cup thinly sliced fresh basil

Grains and Legumes

1 to 2 cups cooked short grain white rice
½ cup cooked black beans, drained and rinsed

Pickled and Nuts

2 tablespoons pickled ginger
¼ cup toasted peanuts, optional
Sprinkle of sesame seeds, 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

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Instructions

Make the dressing: In a small bowl, whisk together tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha until the sugar is dissolved and the dressing is well combined.
Blanch 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 and cook for 1½ minutes. Immediately transfer them to the ice water to halt cooking, then drain, pat dry, and chop into bite-sized pieces.
Assemble the rice bowls: Divide the cooked short grain white rice between two bowls. Layer shredded cabbage, thin carrot coins, cucumber slices, diced mango, black beans, pickled ginger, and fresh basil on top of the rice in an even distribution.
Add toppings: Sprinkle toasted peanuts and sesame seeds over the bowls if using. Add sliced avocado on the side if desired.
Dress and serve: Drizzle half of the prepared dressing evenly over the rice bowls. Serve the remaining dressing alongside, with extra tamari and sriracha for personal seasoning adjustments.

Notes

Short grain white rice works best for its sticky texture that holds the bowl ingredients well.
Adjust sriracha in the dressing to your preferred spice level.
To make this meal vegan and gluten-free, ensure tamari is gluten-free.
To save time, use pre-cooked rice and canned black beans (rinsed).
Optional toppings like avocado, peanuts, and sesame seeds add creaminess and crunch for texture contrast.

Author: ELLA
Prep Time: 20 mins
Cook Time: 5 mins
Category: Lunch
Method: Stovetop
Cuisine: Asian Fusion
Diet: Gluten Free