Recipes

Sweet and spicy perfection with this habanero mango meat or vegan bowl

Super easy vegan or meat gluten-free habanero mango bowl.

Mango Rice Bowls

I’ve been traveling a lot lately for work and am chronically tired! I have been looking for creative and quick dishes to eat for dinner, that don’t take much energy. This habanero mango dish turned out delightful so I thought I would share it.

Habanero mango chicken or tofu bowl recipe

Makes: 4 servings
Total Time:  30 minutes, cook time: 15 minutes, prep time: 15 minutes (plus time to marinate)

Ingredients

Mango

  • 1 cup of basmati rice
  • 540g of cubed or sliced boneless, skinless chicken breasts or extra-firm tofu
  • 1 medium mango
  • 2 cups of vegetables of your choice, chopped
  • 1-2 habanero peppers diced
  • 1 tablespoon of fresh juice from a lime
  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic minced
  • 1/2 small onion chopped or sliced
  • 1/2 cup chicken or vegetable stock
  • 1 cup of Pinot Grigio or non-alcoholic dry white wine
  • Sea salt and pepper to taste

Toppings

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  • 1 tablespoon habanero pepper, chopped
  • 1/2 cup fresh cilantro, chopped
  • Crushed black peppercorn and sea salt
  • 1/2 mango sliced or cubed: Already included in the amount listed in the ingredients above
  • Handful of chopped or sliced onions: Already included in the amount listed in the ingredients above

Directions for chicken

Habanero mango chicken rice bowl

  1. Peel and cube your mango. Keep half aside for the toppings.
  2. Chop or slice the onion and keep some aside for the toppings.
  3. Blend the first 11 ingredients together in a blender except your toppings to make a sauce.
  4. Wash your chicken and chop or slice it. Pour half of the sauce over the chicken and let it marinate in fridge for a minimum of 2 hours up to 24 hours (the longer it marinates, the better it tastes).
  5. Cook the rice according to package.
  6. Remove the marinated chicken from the fridge.
  7. Preheat your oven to 350 F.
  8. Place your chicken in a baking dish and add the extra sauce on top.
  9. Bake for 15 minutes, depending on your oven and the size of your chicken pieces. Check after 10 minutes to see how much more time it needs.
  10. After 5-10 minutes, add the vegetables to lightly cook.
  11. Remove and serve with 1/2 cup of rice and some of the toppings for each bowl.

Directions for tofu

Habanero mango tofu rice bowl

  1. Peel and cube your mango. Keep half aside for the toppings
  2. Chop or slice the onion and keep some aside for the toppings
  3. Blend the first 11 ingredients together in a blender except your toppings to make a sauce.
  4. Drain your tofu and chop or slice it. Pour half of the sauce over the tofu and let it marinate in fridge for a minimum of 10 minutes up to 24 hours (the longer it marinates, the better it tastes).
  5. Cook the rice according to package.
  6. Remove the marinated tofu from the fridge.
  7. Preheat your oven to 350 F.
  8. Place your chicken in a baking dish and add the extra sauce on top.
  9. Bake for 5-10 minutes, depending on your oven and the size of your tofu pieces. Check after 5 minutes to see how much more time it needs.
  10. After 5-10 minutes, add the vegetables to lightly cook.
  11. Remove and serve with rice and some of the toppings for each bowl.

Chicken: Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories: 413
  • Fat: 10g
  • Carbohydrates: 60g
  • Protein: 30g

Tofu: Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories: 296
  • Fat: 8g
  • Carbohydrates: 65g
  • Protein: 18g
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