Bring your favorite health-conscious cafe home with this DIY rice bowl. It checks all the boxes with fiber-rich mango, inflammation-fighting veggies, protein-packed beans, and hearty grains to fuel your day. Plus, you can customize it based on your personal preferences — or whatever happens to be in your fridge.
Serves 2
Ingredients
2 handfuls snap peas, strings removed
1-2 cups cooked brown rice (or rice of your choice)
2 cups shredded green cabbage
1 small carrot, thinly sliced into 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 Tbsp 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
For the dressing:
2 Tbsp tamari, more for serving
2 Tbsp rice vinegar
2 Tbsp lime juice
2 garlic cloves, minced
2 tsp cane sugar
1/2 tsp sriracha, more for serving
Instructions
Make the dressing: in a small bowl, whisk together the tamari, rice 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 90 seconds, 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.