Ingredients
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1 large mango, sliced (or more to taste!)
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1/2 cup cooked black rice or brown rice (optional)
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1/2 cup roasted chickpeas or sunflower seeds
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1/4 cup unsweetened coconut flakes
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1 small red bell pepper, thinly sliced
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1 small carrot, julienned
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1/2 cucumber, spiralized or julienned
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1/2 avocado, cubed (or more if desired)
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2 tbsp fresh mint leaves, chopped
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2 tbsp fresh basil leaves, chopped
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1 lime, juiced (about 2 tablespoons)
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2 cloves garlic, minced
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1 inch piece of ginger, grated
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1/4 cup vegan tamari or soy sauce
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2 tbsp maple syrup
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1 tsp Sriracha or other hot sauce (to taste)
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Salt and pepper, to taste
Directions
Sub_title: A colorful and satisfying bowl packed with nutrient-dense ingredients from the East!
Description: This beautiful bowl combines the bold flavors of Thai cuisine with the nourishing power of whole foods plant-based ingredients. It’s perfect for mealtime, snack time, or when you just need a little pick-me-up!
Ingredients:
* 1 large mango, sliced (or more to taste!)
* 1/2 cup cooked black rice or brown rice (optional)
* 1/2 cup roasted chickpeas or sunflower seeds
* 1/4 cup unsweetened coconut flakes
* 1 small red bell pepper, thinly sliced
* 1 small carrot, julienned
* 1/2 cucumber, spiralized or julienned
* 1/2 avocado, cubed (or more if desired)
* 2 tbsp fresh mint leaves, chopped
* 2 tbsp fresh basil leaves, chopped
* 1 lime, juiced (about 2 tablespoons)
* 2 cloves garlic, minced
* 1 inch piece of ginger, grated
* 1/4 cup vegan tamari or soy sauce
* 2 tbsp maple syrup
* 1 tsp Sriracha or other hot sauce (to taste)
* Salt and pepper, to taste
Instructions:
1. In a large mixing bowl, whisk together all dressing ingredients until well combined. Set aside.
2. Add the mango, black rice, chickpeas, coconut flakes, red bell pepper, carrots, cucumber, avocado, mint, basil, and lime juice to another large mixing bowl.
3. Pour the dressing over the vegetables and fruits, tossing everything gently until evenly coated.
4. Divide the mixture between two serving bowls or one large plate.
5. Garnish each bowl with additional mint and basil leaves, sliced almonds, and extra chili flakes or Sriracha as desired.
Note: You can adjust the spiciness of this dish by adding more or less hot sauce to your liking. If you prefer a thicker consistency, simply blend the entire dressing mixture in a high-speed blender before pouring it over the salad.
Nutrition Facts (per serving):
Calories: approximately 300 calories
Total Fat: 15 grams
Saturated Fat: 2 grams
Cholesterol: 0 milligrams
Sodium: 100 milligrams
Total Carbohydrates: 50 grams (of which 14 grams are dietary fiber)
Net Carbohydrates: 36 grams
Protein: 10 grams
Difficulty Level: Easy
Servings: 2 bowls
Steps
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1
Done
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In a large mixing bowl, whisk together all dressing ingredients until well combined. Set aside. |
|
2
Done
|
Add the mango, black rice, chickpeas, coconut flakes, red bell pepper, carrots, cucumber, avocado, mint, basil, and lime juice to another large mixing bowl. |
|
3
Done
|
Pour the dressing over the vegetables and fruits, tossing everything gently until evenly coated. |
|
4
Done
|
Divide the mixture between two serving bowls or one large plate. |
|
5
Done
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Garnish each bowl with additional mint and basil leaves, sliced almonds, and extra chili flakes or Sriracha as desired. |
