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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!

4 servings



  • 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


  1. Cook rice according to manufacturer’s directions.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

#rainbownourishbowl #almondgingersauce #edamame #redcabbage #carrots #cilantro #almondbutter #glutenfree #plantbased #vegan


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