Spicy Mango and Avocado Rice Bowl

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This was tonight’s dinner. What I love about it: It’s bright and colourful with so many different yummy ingredients, aaaaaand it’s simple. I have a busy schedule and it seems like I have NO TIME, so I am always looking for recipes that are quick and easy to throw together in 30 minutes or less when I get home from work (But are still substantial enough for my insane metabolism).  I usually get home around 7:15, and that’s already late for dinner time. SO, I thought I’d share this one, because it’s just so pretty, and it’s my new favourite go-to. I got this recipe from the food blog called Love and Lemons (www.loveandlemons.com). It’s the bomb.com. Oh and no cooking required… except the rice… but who counts that?

Spicy Mango and Avocado Rice Bowl

INGREDIENTS

    • 2 cups cooked black forbidden rice, or other grain
    • 1 14 oz. package extra firm tofu (I substitute chicken or chickpeas)
    • drizzle of olive oil
    • drizzle of tamari
    • 1 mango, cubed
    • 1 scallion, sliced
    • 1 cup shredded red cabbage
    • a few radishes, thinly sliced
    • 1/2 cup chopped cucumber
    • 1 avocado, pitted and diced
    • lime slices
    • handful of chopped cilantro (or basil or mint)
  • coconut peanut sauce

    • 1/3 cup coconut milk (full fat or light, from a can or box)
    • 2 tablespoons peanut butter
    • 2 teaspoon soy sauce
    • 2 teaspoons lime juice
    • 1 teaspoon sriracha
    • optional – minced garlic and/or ginger

INSTRUCTIONS

    1. Cook black rice as you would brown rice (I use a rice cooker). Ratio is 1 cup rice to 2 cups water.
    2. Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
    3. Pat tofu dry, slice into cubes and toss with drizzle of olive oil and tamari. Arrange on baking sheet and bake until golden brown around the edges. About 20-25 minutes. Remove from oven and toss with a little sriracha to coat the outside of the tofu.
    4. While your tofu bakes, mix together the sauce ingredients. (I do this in a jar with a tight lid – shake until combined). Taste and adjust seasonings.
    5. Assemble bowls with mango, scallions, shredded red cabbage, radishes, cucumber, avocado cilantro and tofu. Serve with coconut sauce, extra sriracha and lime slices.
  • Notes

    1. Store leftovers in an air tight container in the refrigerator. If you’re planning on storing longer than 1 day, keep your avocado separate and dice it as you’re ready to eat. (Avocado storage tip: keep sliced-open avocados in a sealed plastic bag with a chunk of onion – it should last 2-3 days).
    2. Store sauce separately in the fridge – if it firms up overnight, stir in a little water to thin it out.

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And there you have it. I hope you enjoy… I know I did, Bon Apetit!

Natasha

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