Spicy Mango & Avocado Rice Bowl

Spicy Mango & Avocado Rice Bowl / loveandlemons.com Spicy Mango & Avocado Rice Bowl / loveandlemons.com

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.

4.9 from 21 reviews

Spicy Mango & Avocado Rice Bowl

Recipe type: main dish
Serves: about 4
  • 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)
coconut peanut sauce:
  • 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
  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.
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).

Store sauce separately in the fridge - if it firms up overnight, stir in a little water to thin it out.



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Rate this recipe (after making it):  

  1. Michelle

    I have to make this. Looks scrumptious!

  2. Patricia

    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..

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  3. Megan MacAulay

    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.

  4. LV Pierce

    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.

  5. Meghan

    This is crazy good. We used jasmine rice and subbed some bagged cabbage slaw for the cabbage. It was super yum.

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Julia

    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!!!

    • Jeanine Donofrio

      Hi Julia, I’m so glad you loved it!

  7. Kate S

    This is my number one favorite recipe for dinner. I make it at least once a week. Thanks so much!

    • Jeanine Donofrio

      I’m so happy to hear that it’s made it to the regular rotation!

      • Kirstin

        I don’t have mango today. What do you think about replacing mango with pineapple?

        • Jeanine Donofrio

          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!

  8. 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!

    • Jeanine Donofrio

      Yay, I’m so glad it was a hit!

  9. Cynthia

    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!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.