Make Mango Ginger Rice Bowl, Tasty And Delightful

• Food: Mango Ginger Rice Bowl

• Writer: Alice

• Content-Type: Food Blog

Our go-to lunch when we’re in the mood for something light is this mango ginger rice bowl.

Mango, ginger, and basil add a delightful refreshing touch to this simple Mango ginger rice bowl beverage. The next week of food preparation is here! I recently published a five-part series on my fundamental method for meal planning, which covered the entire topic.

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

In order to allow me some flexibility if I had a new idea during the week, the “plan” was not rigidly adhered to. This series is available here if you missed it.

Here is the first recipe of the week: a burrito-like dish with Asian-inspired tastes made with mango, black beans, and ginger rice.

WHAT’S IN THE MANGO GINGER RICE BOWL RECIPE?

It’s a light tamari-lime vinaigrette, similar to the one I used to top the Brussels sprouts with coconut rice. This dressing is extremely tasty and easy to make, making it the ideal addition to a dish with lots of different ingredients.

I added black beans, shredded cabbage, blanched snap peas, sliced cucumbers, and carrots to these bowls along with the sauce. I also added mango, black beans, and some crunchy vegetables.

Along with the dressing, the salad also has pickled ginger, chopped basil, and a combination of toasted peanuts and sesame seeds, which add unexpected pops of flavor. Skip the peanuts and stick to the sesame seeds if you can’t eat nuts.

Brown rice, cauliflower rice, or cilantro lime rice could all be used as the bowl’s base for an even healthier variant.

The mango adds a wonderful pop of sweetness to the rice bowl, which is light, crispy, crunchy, and herbaceous (use mango salsa for a fun variation!). The dish also has a light sauce.

These nori wraps and these mango tacos are part of this 3-day meal plan. You can see the grocery list here and the remaining recipes below.

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
• 1/2 English cucumber, thinly sliced into coins
• 1 small ripe ataulfo mango, diced
• 1/2 cup cooked black beans, drained and rinsed
• 2 tablespoons pickled ginger
• 1/4 cup thinly sliced fresh basil
• 1/4 cup toasted peanuts, optional
• Sprinkle of sesame seeds, optional
• 1/4 to 1/2 avocado, optional

DRESSING

• 2 tablespoons tamari, more for serving, rice vinegar, and lime juice
•  Also, 2 garlic cloves, minced
• 2 teaspoons cane sugar
• 1/2 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.

NOTES

*Depending on how much rice you desire in your bowls; for example, I prefer 1/2 cup.

To prepare the following two recipes from this week’s meal plan:
– double the amount of rice

-save the remaining green cabbage

-save the remaining half of the cucumber

-purchase three mangoes

-save an additional cup of black beans (i.e, the rest of the can)