It’s been feeling summery around here, so I say – let’s bring on the colorful food!
Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive.
For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time… which doesn’t describe our evenings lately. But this combo was SO good that I thought I’d make it into a more accessible deconstructed bowl version. If you start your rice ahead of time, it’s quick to put together and it keeps well in the fridge. We ate it for dinner last night, I ate it for lunch today, you know the drill….
I get my forbidden black rice in the bulk bins – if you can’t find it, you could just as easily sub in brown rice or another grain.
Spicy Mango & Avocado Rice Bowl
- 2 cups cooked black forbidden rice, or other grain
- 1 14 oz. package extra firm tofu
- drizzle of olive oil
- drizzle of tamari
- 1 mango, cubed
- 1 scallion, sliced
- 1 cup shredded red cabbage
- a few radishes, thinly sliced
- ½ cup chopped cucumber
- 1 avocado, pitted and diced
- lime slices
- handful of chopped cilantro (or basil or mint)
- ⅓ 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
- Cook black rice as you would brown rice (I use a rice cooker). Ratio is 1 cup rice to 2 cups water.
- Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
- 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.
- 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.
- Assemble bowls with mango, scallions, shredded red cabbage, radishes, cucumber, avocado cilantro and tofu. Serve with coconut sauce, extra sriracha and lime slices.
Store sauce separately in the fridge - if it firms up overnight, stir in a little water to thin it out.
I didn’t have some of the ingredients, but I made it anyway, and I’m glad I did. Instead o red cabbage, radishes, rice and cilantro, I used what I had which was kale cauliflower, shallots and cous cous. I really enjoyed it and am recommending this recipe..
I’m so glad you enjoyed it!
I made this tonight. It didn’t go according to plan because my avocado was not ripe enough and I forgot to put the radishes in. I do not love tofu but decided to go with it. I would make again but substitute the tofu for chicken or maybe black beans.
Over all it was good but it didn’t wow me, likely because of the tofu. If I were to try the tofu again I might fry it a bit after roasting it to crisp it up a little.
My daughter introduced me to this recipe and now it is a fav. with both my husband and myself. We do subst. sautéed shrimp for the tofu (cut into chunks if large) and add Ch. snow peas at times. This is a wonderfully tasty and healthy meal.
This is crazy good. We used jasmine rice and subbed some bagged cabbage slaw for the cabbage. It was super yum.
I’m so glad you loved it!
What I love about this recipe that it is bright and colourful with so many different yummy ingredients! I had it for dinner and it was superb! Thanks for the recipe!!!
Hi Julia, I’m so glad you loved it!
This is my number one favorite recipe for dinner. I make it at least once a week. Thanks so much!
I’m so happy to hear that it’s made it to the regular rotation!
I don’t have mango today. What do you think about replacing mango with pineapple?
Hi Kirstin, I think pineapple would work ok – I’d just use less of it because it’s much sweeter than mango. Hope that helps!
This was a wonderful recipe – great tip making the sauce in a mason jar. So much easier to just shake all the ingredients together when it comes to peanut butter. Brilliant!
Yay, I’m so glad it was a hit!
I usually not a fan of tofu ( a texture thing) but this was amazing!! I will never cook tofu another way! The bowl was so good, the sweet and salty and i had forgotten how much I love forbidden rice! Thank you so much for such a great recipe! My husband and I are now fans!