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. stephanie

    Made this tonight – a definite hit!! I wasn’t sure about the sauce when I tasted it; I wondered whether the natural peanut butter was too bland, so I added a pinch or two of sugar, and it definitely helped it come together. And my poor sad little limes didn’t give quite enough juice. But even so, on the bowls it was pretty great as it was 🙂

    • Jeanine Donofrio

      Hi Stephanie, I’m glad you enjoyed the bowls!

  2. Guia Compras

    Looks very yummy…

  3. Erin

    Was delicious but I had some difficulty with the rice! It was still kinda crunchy :/ but I don’t have a rice cooker so maybe that’s the problem. Doin’ it the old-fashioned way! Great recipe! Will definitely make again.

  4. Tenley

    Thank you for another recipe including your coconut peanut sauce and that amazing cabbage. I had a half a head of cabbage leftover plus extra peanut sauce from the tempeh tacos that I made twice this week:)
    This recipe didn’t mention dousing the cabbage in lime juice, but I did it anyway because it as so amazing in the tacos. So glad I did-it rocked my world in this bowl. I did fry the tofu in coconut oil instead of baking it–it’s a healthy fat, right?–but the sriracha made it even better, especially with the peanut sauce. I’ll definitely make this again.

    • stephanie

      heh, I pan-fried the tofu in coconut oil, too 🙂 Delicious!

  5. Sarah

    Recommendation on a rice cooker?

  6. carmyn from carmynjoy.com

    i’ve made this about ten times already and love it sooooo much. thank you!

  7. Paula

    I made this recently and it was absolutely delicious. I doubled the recipe for four adults, and we almost finished it off that night. One of my new favorite meals!

  8. Katie Jane

    Made this for dinner last night! It was delicious!

    What’s perfect about this recipe is how deconstructed it is. My family is comprised of carnivores and herbivores and these recipes are perfect because I don’t have to make two meals. Keep up the good work 😀

  9. Jessica

    For someone who has a peanut allergy – do you have a suggestion for an alternative sauce?

    • jeanine

      Hi Jessica, if you can have almonds, replace the peanut butter with almond butter.

  10. Mrs. G.

    I made this for dinner last night, and it was fantastic! I followed the recipe exactly, except that I substituted some sautéed shrimp for the baked tofu. It was absolutely delicious, and will definitely be going in my dinner repertoire!

  11. Rachael

    I made this for dinner tonight and it was fantastic. So good and something to feel good about. Thanks for the recipe, it’s one for the books!

  12. Emily

    Made this for dinner tonight. It’s my first time cooking tofu in a decade. My family was very suspect – but this was really quite delicious! The flavors blended wonderfully & it looked beautiful. I will definitely be making it again!!

  13. Molly from spicesinmydna.com

    Made these tonight for dinner and OMG..they were phenomenal…my mom and I couldn’t stop talking about how good they were…they are being added to the weekly rotation. Thanks so much for the awesome recipe!!!

    • jeanine

      Hi Molly – I’m so glad to hear this one’s on your weekly rotation, glad you liked!

  14. Made this bowl last night and it was creamy, crunchy, sweet, and spicy. So many flavors but they came together seamlessly. Thanks for another simple and delicious recipe perfect for any night of the week!

    • jeanine

      thanks Katie! I’m so glad you liked it…

  15. Charlotte

    Perfect for mango season! I made this tonight for dinner and used barley instead of forbidden rice (what I had on hand). It was absolutely delicious!

    • jeanine

      Hi Charlotte – I’m so glad you liked!

  16. Rachel

    If you’re ever in NYC you have to try Beyond Sushi! They have a couple locations now – one of them is in Chelsea Market. All their sushi is vegan and made on forbidden black rice. So delicious and flavorful.

  17. Nothing like a colorful bowl to bring out your appetite! The color combination of avocado, tofu red cabbage and black rice is gorgeous! A serious feast for the eyes!

    Juju Sprinkles

  18. Oh gosh, this bowl is definitely for me. That coconut peanut sauce…..wow! Even though it doesn’t feel like summer here, this brightness is exactly what we need.

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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.