Avocado & Mango Rice Bowl
Prep Time: 5 min. Cook Time: 30 min. Total Time: 35 min. Servings: 6-7
Use: Basmati Brown, Long Grain Brown, & Himalayan Nature
2 cooked cups choice of rice (preferably Himalayan Nature)
1 14 oz. tofu diced
Olive Oil to drizzle
Soy Sauce/Tamari to drizzle
1 sliced scallion
1 cup shredded cabbage (red)
2-3 radishes (choice)
1 shredded cucumber
1 avocado diced
handful of herb of choice (mint, basil, or cilantro)
Hot sauce of choice (Sriracha, Tabasco, etc..)
Thai Peanut Sauce:
1 14 oz can of coconut milk
2-4 tbsp of red curry paste (add depending on how spicy you want)
1 cup unsweetened creamy peanut butter
2-3 tbsp low sodium soy sauce
1/4 cup sugar (or honey)
2 tbsp rice vinegar OR white vinegar
1/2 cup water
12 tsp sesame oil
Directions for Thai Peanut Sauce:
Mix all ingredients in a saucepan over medium-high heat
Bring to a simmer and allow to cook for about 3-4 minutes.
Stir frequently to avoid burning.
Once cooked, allow it to cook and transfer into a jar to refrigerate or use immediately.
Preheat oven to 400 degrees Fahrenheit
Pat tofu pieces dry and drizzle olive oil and soy sauce/tamari and mix
Arrange on a baking sheet and bake until golden brown (about 20-25 minutes)
Once done, take out of oven and drizzle hot sauce of choice and mix.
Assemble rice bowl with rice, tofu, scallion, cabbage, radish, cucumber, and avocado.
Drizzle Peanut sauce and lime juice over and herb of choice.
Serve and enjoy!