Mango Ginger Rice Bowl: A Delightful Sunday Dinner for Melissa

Melissa from Virginia, this one’s for you! You asked for a quick and easy Sunday night dinner, and I’ve got just the thing. This Mango Ginger Rice Bowl is perfect for those evenings when you’re dreading the start of another work week. It’s fresh, flavorful, and comes together in no time.

You’ll love how the sweet mango pairs with zesty ginger and crisp veggies. The best part? You can prep most of it ahead, so you can relax and enjoy your Sunday night. Melissa, I hope this recipe makes your weekends feel a little longer and your Mondays a little less daunting!

Exact Ingredients List

Here’s what you’ll need for your Mango Ginger Rice Bowl:

Rice and Veggies:

• 1-2 cups cooked short grain white rice
• 2 cups shredded green cabbage
• 2 handfuls snap peas
• 1 small carrot
• 1/2 English cucumber
• 1 small ripe ataulfo mango

Protein and Toppings:

• 1/2 cup cooked black beans
• 2 tablespoons pickled ginger
• 1/4 cup fresh basil
• 1/4 cup toasted peanuts (optional)
• Sesame seeds (optional)
• 1/4 to 1/2 avocado (optional)

For the Dressing:

• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 garlic cloves
• 2 teaspoons cane sugar
• 1/2 teaspoon sriracha

You’ll also want some extra tamari and sriracha for serving. This recipe makes enough for two people. Feel free to adjust the amounts based on your preferences!

Instructions

Start by making the dressing. Mix tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha in a small bowl.

Next, prepare the snap peas. Boil them for 1½ minutes in salted water. Quickly move them to ice water to stop cooking. Drain, dry, and chop.

Cook the rice if you haven’t already. While it cooks, slice and dice your veggies and mango.

Now it’s time to put your bowl together. Start with rice as the base. Add cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil on top.

Sprinkle on peanuts and sesame seeds if you like. Add sliced avocado for extra creaminess.

Pour half the dressing over your bowl. Save the rest to add as you eat.

Serve with extra tamari and sriracha on the side. You can add more to taste as you enjoy your colorful, tasty meal!

Possible Substitutes List & Recipe Variations

Hey Melissa! This recipe is super flexible, so you can easily swap things out based on what you have. Here are some ideas to make it your own:

Rice alternatives:

• Brown rice
• Quinoa
• Cauliflower rice (for a low-carb option)

Veggie swaps:

• Replace cabbage with lettuce or kale
• Swap cucumber for zucchini
• Try bell peppers instead of snap peas

Protein options:

• Add grilled chicken or shrimp
• Use chickpeas or edamame instead of black beans
• Top with a fried egg for extra richness

Fruit variations:

• Pineapple chunks work great in place of mango
• Sliced peaches add a nice sweetness
• Mandarin oranges give a citrusy kick

You can also play with the dressing flavors:

• Add grated ginger for extra zing
• Mix in some peanut butter for a creamy twist
• Use honey instead of sugar for a natural sweetener

Feel free to get creative and make it your own! The best part about rice bowls is how easily you can customize them to fit your taste and what’s in your fridge.

Tips, Tricks & Storing

Make this bowl your own! Swap the rice for quinoa or cauliflower rice for a lighter option.

Try different veggies like bell peppers or edamame. Mix up the fruit with pineapple or peaches instead of mango.

Pressed for time? Use pre-cooked rice and skip blanching the snap peas. Just slice them thinly and add them raw.

Meal prep tip: Make extra dressing and store it in the fridge for up to 5 days. It’s great on salads too!

Store leftover ingredients separately in airtight containers. They’ll stay fresh in the fridge for 3-4 days.

For best results, assemble your bowl just before eating. This keeps everything crisp and prevents soggy veggies.

Got extra mango? Freeze it in chunks for smoothies later. Ripe mangoes can be stored in the fridge for up to 5 days.

Spice it up! Add a dash of chili flakes or extra sriracha if you like more heat.