Easy Mango Ginger Rice Bowl Recipe (Wonderfully Refreshing)

• Food: Mango Ginger Rice Bowl
• Writer: Lizzie Green
• Content-Type: Food Blog

When we’re in the mood for something light, we frequently eat this rice bowl. Mango, ginger, and basil make it very refreshing, and it’s simple to create.

Welcome to another week of food preparation! I recently created a 5-part article about my fundamental method of meal planning.

The strategy was as follows: I began the week with a predetermined amount of supplies and ideas for 5 meals, each of which would make use of the items from the previous day.

The “plan” was fairly flexible so that if I had a new idea throughout the week, it could be implemented. Check out that series here if you missed it. I decided to try it again after that series received such a positive reaction.

Since it’s summer (! ), we’ve been spending more time outside, spending more evenings strolling through our neighborhood, and going out to eat, so I chose this specific week.

I enjoy dining out, but after a while, I’m ready to resume cooking at home.

This week’s first recipe is a super-refreshing Mango Black Bean Ginger Rice Bowl, which is essentially a burrito bowl with Asian-influenced ingredients.

What’s in the recipe for the Mango Ginger Rice Bowl?

This dish’s sauce/dressing will be familiar to readers it is a light tamari-lime vinaigrette, like the one I used to top the Brussels sprouts with coconut rice on page 63.

This dressing is so wonderful and easy to make that I can’t get enough of it. It’s ideal for a bowl with lots of different ingredients.

Along with the sauce, I added blanched snap peas, sliced cucumbers, and carrots, as well as mango, black beans, and shredded cabbage.

Along with that dressing, pickled ginger, sliced basil, and a combination of toasted peanuts and sesame seeds also add unexpected flavor pops to the dish. (If you can’t have nuts, omit the peanuts and stick to the sesame seeds.)

Use brown rice, cauliflower rice, or cilantro lime rice as the foundation of your bowl for an even healthier option.

It’s light, crispy, crunchy, and herby with a light sauce and a fantastic pop of sweetness from the mango (add mango salsa for a fun variation!). This rice bowl is everything I want to eat in the summer.

Mango Ginger Rice Bowl

One of my favorite healthy summer dishes is this cool rice bowl, which packs a flavorful punch with a large serving of crisp vegetables thanks to the addition of basil, mango, and a simple sauce.

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. Creating the dressing Combine the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha in a small bowl.
2. A bowl of cold water should be placed close by as you bring a small saucepan of salted water to a boil. The snap peas should be blanched for 112 minutes in boiling water before being drained and dropped into ice water to end the cooking process. Drain, pat dry, and chop after having cooled.
3. Put the rice, black beans, pickled ginger, basil, mango, carrot, cucumber, and shredded cabbage in the bowls. If used, top with avocado, sesame seeds, and toasted peanuts. Pour half of the dressing into bowls and, if preferred, add tamari and sriracha to the side.