loveandlemons4.9
Spicy Mango & Avocado Rice Bowl
It’s been feeling summery around here, so I say – let’s bring on the colorful food! Lately, I’ve been slightly…
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
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.
drizzle of olive oilsriracha1 teaspoon
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.
mango, cubed1shredded red cabbage1 cupavocado, pitted and diced1sriracha1 teaspoonlime slices
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