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. Nobody can beat a healthy recipes like this one, i just love it…

  2. I love every single ingredient in this bowl, but I think the star of the show is definitely the coconut-peanut sauce! I can’t wait to recreate this soon. I’m hoping I can find black rice easily enough–but I’ll take any excuse to make a special trip to Whole Foods!

  3. Black rice is such an awesome grain! It looks so pretty with vibrant colored fruits and veggies.

    I have also made salad with black rice and mango. I got inspired by Ottolenghi’s recipe for “Soba noodles with eggplant and mango” but I replaced soba noodles with black rice – I think it worked really well 🙂

  4. This looks gorgeous! Can’t wait to try it out!!
    I have just started my own food, cake, reviews and diy blog and I would really appreciate if you could check it out and possibly comment and follow, when I have some more content!
    Thanks xx

  5. Erica from nommable.com

    This looks so bright and happy! I love peanut sauces, and yours sounds especially delicious with the coconut added to it. Thanks for the dinner inspiration! 🙂

  6. Emma from coconutandberries.com

    I love mango and avocado together and funnily enough I was looking at a pre-packaged salad when out today and it had a peanut-coconut sauce I was thinking I’d have to recreate!
    This salad looks spot on.

  7. I haven’t seen the black rice sushi rolls at Whole Foods yet but I bet they are stunning. I love how colorful your interpretation of this roll is. It truly is the perfect springtime salad and I can’t wait to add this to my lunchtime rotation.

  8. Kathryn from londonbakes.com

    I love this! So bright and fresh.

  9. Coconut Peanut Sauce YUMMM! Need to make that!

  10. Heather from Currently-craving.com

    I love the sound of this combo! I’ve had some black rice in my pantry for a while now, and this might just be the time to use it. I hear you on the sushi making – I love doing it but it’s a once in a while type of thing.

  11. I love the deconstructed idea! I made a deconstructed chicken and leek pot pie to save time too and it makes for better leftovers, doesn’t it? Can’t wait to try this recipe, yum! – Charlie


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.