Vibrant Seaweed and Mango Rice Bowl

Allergens

Soy (in tamari)

Ingredients

• 1 cup cooked brown rice
• 2 cups mixed seaweed (wakame and nori)
• 1 large ripe mango, peeled and diced
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup edamame, shelled and steamed
• 2 tablespoons sesame seeds, toasted
• 1 teaspoon black sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon tamari (gluten
• free)
• 1 teaspoon honey
• 1 teaspoon freshly grated ginger

Instructions

1. Combine cooked brown rice, mixed seaweed, and diced mango in a large bowl. Toss gently to mix.
2. In a small bowl, whisk together rice vinegar, tamari, honey, and grated ginger. Set aside.
3. Arrange the rice mixture evenly between two serving bowls.
4. Top each bowl with sliced avocado, thinly sliced red onion, steamed edamame, and a sprinkle of toasted and black sesame seeds.
5. Drizzle the dressing over the top of each bowl. Serve immediately.

Chef’s Insight

This vibrant seaweed and mango rice bowl is perfect for those seeking a healthy, energizing snack. The combination of flavors and textures creates a truly unique experience.

Notes

This dish is rich in antioxidants and essential vitamins from the seaweed and mango, providing a nourishing boost to your day.