The great thing about a Rice Bowl is that with this dressing you can almost add any veggie or fruit you like. You just have to make sure flavours go together and let your imagination (and tastebuds) be the guide.
Recipe by Love & Lemons www.loveandlemons.com
Prep time: 20 mins
Cook time: 5 mins – Total time: 25 mins
This refreshing rice bowl is one of my favorite healthy summer meals – basil, mango, and a light sauce add a punch of flavor to a hefty serving of crisp veggies.
Author: Jeanine Donofrio
- 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
- 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
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
Notes*depending on how much rice you like in your bowls – I like ½ cup in mine, my husband Jack prefers 1 cup in his.