This sweet and savory dish has lightly sauteed rainbow veggies paired with black pearl rice topped with mango, avocado, cilantro & toasted sesame seeds - then drizzled with almond ginger sauce. Enjoy warm or cold!
1 cup Black Pearl rice (or your favorite grain)
2 Tbsp warm water
¼ cup almond butter (or natural peanut butter)
3 Tbsp reduced-sodium tamari (or coconut aminos)
2 Tbsp rice vinegar
1” piece raw ginger root
1 garlic clove
¼ tsp crushed red pepper (plus more for garnish)
2 cups frozen edamame, shelled
3 cups red cabbage, thinly sliced
½ cup carrots, julienned
1 Tbsp reduced-sodium tamari (or coconut aminos)
1 ripe avocado, sliced
1 ripe mango, diced
4 Tbsp toasted sesame seeds
¼ cup fresh cilantro, chopped
Cook rice according to manufacturer’s directions.
Add all the sauce ingredients to a high-speed blender and combine until smooth. If consistency is too thick, add additional water a Tbsp at a time until it’s pourable.
Heat a large skillet to medium/high for about 2 minutes. Dry saute the edamame for about 3-4 minutes, tossing halfway through. You are looking to lightly brown/char.
Return skillet to medium/high heat and add the cabbage, carrots & tamari. Add a lid and steam/saute for about 3 minutes or until you see browning. Shake the vegetables with lid in tact a few times to avoid burning. You still want the veggies to have a little crunch.
Divide the rice & veggies between four bowls. Top with avocado & mango. Drizzle about a tablespoon of the sauce over each bowl. Garnish with sesame seeds, cilantro and crushed red pepper flakes.
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