Mango Rice with Simple Slaw

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

*Please note, mushrooms can be swapped for zucchini or eggplant.

**Tamari can be swapped for coconut aminos, depending on what you have on hand.

***Also note that the slaw can be made with vegetables that you have on hand, or simply with the leftover mango.

Mango Rice with Simple Slaw

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Ingredients

For the mango rice

  • 5 cups cooked jasmine rice
  • 3 ripe mangos, pureed
  • 2 cups mushrooms, chopped
  • 8 ounces black beans, soaked and rinsed
  • 3 cloves garlic, minced
  • 1 scallion stalk, chopped
  • 2 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 1 tsp sea salt
  • A handful of cilantro, chopped

For the simple slaw

  • 1/2 mango, sliced lengthwise
  • 1 red bell pepper, sliced lengthwise
  • 3 medium-sized carrots, shaved
  • Half small purple cabbage, sliced lengthwise
  • A handful of cilantro, chopped
  • 1-2 tablespoons sesame oil

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

*Please note, mushrooms can be swapped for zucchini or eggplant.

**Tamari can be swapped for coconut aminos, depending on what you have on hand.

***Also note that the slaw can be made with vegetables that you have on hand, or simply with the leftover mango.

Instructions

  1. Heat one tablespoon of sesame oil in a pan over medium heat

  2. Add mushrooms and garlic.Cook for 2-3 minutes.

  3. Remove mushrooms from pan and set aside.Heat another tablespoon of sesame oil. Add rice, coconut aminos, black beans, and mango purée. Cook for 4-5 minutes.

  4. Return cooked mushrooms to the pan with sea salt, scallion, and cilantro.Cook for one minute. Remove from heat.

  5. Combine red bell pepper, carrots, cabbage, rice vinegar, oil, and cilantro in a bowl. Toss thoroughly.Serve immediately with mango rice.

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