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 (or 1 package) of extra-firm tofu
  • 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. Cut tofu into cubes, and cook with 1 teaspoon Sesame oil along with 1 tablespoon tamari sauce. (San J brand is gluten free, vegan and GMO free). After cooking, spritz with a slice of lime juice.  Add to top of rice.
  3. Top with chopped vegetables and mango.
  4. 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 tablespoons of cider vinegar
  3. 2-3 teaspoon hot sauce (use any brand without fish or seafood sauce, most chili paste contain one or the other)
  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: 431
  • Fat:  43g
  • Carbs: 46g
  • Protein: 19g

Adapted from:
The Simple Veganista 
Love and Lemons

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