Chicken Mango Rice Bowl with Spicy Tahini Sauce

Asian food

Makes: 4 Servings
Total Time: 1 hour-1.5 hours, 45 minutes cook time (depending on the rice you use), 25 minutes prep time
Ingredients 

  • 2 cups cooked short-grain rice (brown, arborio, black, etc.)
  • Chopped vegetables (cucumbers, carrots, cabbage, avocado, radishes, sprouts, etc.)
  • 1 diced mango
  • 400 g of chicken or sushi-grade fish
  • 2-3 scallions, sliced
  • Sesame seeds
  • Chopped cilantro
  • Spicy Tahini Sauce (recipe below)

Directions

  1. Cook rice according to package directions.  Once cooked, place approximately 1/2 cup in the bottom of a bowl.
  2. If using chicken, cut into cubes, and cook with 1 teaspoon Sesame oil along with 1 tablespoon tamari sauce. (San J brand is gluten free and GMO free). After cooking, spritz with a slice of lime juice.  Add to top of rice.
  3. If using sushi-grade fish, slice and place on top of rice.
  4. Top with chopped vegetables and mango.
  5. Garnish with sliced scallions, a sprinkling of sesame seeds, cilantro and tahini sauce.

Tahini Sauce:

  1. 1/4 cup tahini
  2. Juice of half a lemon or 3 tbsp of cider vinegar
  3. 2-3 teaspoon hot sauce (sriracha, sambal olek, etc., both sauces have a fish sauce base and may contain gluten, so if you want to omit any seafood and /or gluten, use another type of hot sauce without a fish base or one that is gluten free )
  4. Pinch of salt

Directions
Place all ingredients in a bowl and stir.  Add water if sauce is too thick.

Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: Fish: 370 / Chicken 514
  • Fat:  Fish: 31g / Chicken 40g
  • Carbs: Both Fish and Chicken: 44g
  • Protein: Fish: 16g / Chicken 30g

Adapted from:
The Simple Veganista 
Love and Lemons

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