Coconut Mango Rice Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Rice and Veggie Prep
  • ½ cup jasmine rice
  • 1 fresh mango
  • 1 small bunch baby bok choy
  • 1 portobello mushroom
  • ½ large red bell pepper
  • Honey Sesame Marinade Sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • Coconut Mango Sauce
  • ⅓ cup coconut milk
  • ⅔ cup water
  • 1 juice of 1 lime
  • 1 teaspoon lime zest
  • ½ fresh mango
  • pinch of cayenne pepper
Instructions
  1. Cook the Jasmine rice according to package instructions.
  2. While rice is cooking, on a large cutting board, chop the portobello mushroom, red bell pepper, mango, and bok choy into chunks. Place in a large bowl.
  3. In a small bowl whisk together the sesame oil, olive oil, honey, grated ginger, and red pepper flakes. Pour over the chopped veggies and mango and stir until evenly coated. Set aside.
  4. In a food processor or blender, puree the coconut milk, water, lime juice, lime zest and cayenne pepper. Once pureed, place in a small sauce pan and cook on low heat to keep warm.
  5. Place your oven rack on the upper third level. Preheat oven to 450 degrees.
  6. Spray a large broiler pan or baking sheet with cooking spray. Place the veggies and mangos on the sheet in an even layer.
  7. Bake for 5 minutes and then take out and stir. Turn the broiler on for 2-3 minutes. Be sure to watch your pan carefully, as to not burn them.
  8. Combine desired amount of rice, veggies, and sauce together and serve immediately.
Recipe by Simple as That at https://simpleasthatblog.com/coconut-mango-rice-bowl/