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Forbidden Rice Bowl

While I’m a huge fan of the no-recipe approach to creating bowls, this is an exception!  The colorful combination of forbidden rice, mango, veggies, avocado, edamame, and cilantro with a creamy cashew dressing (plus a hint of sriracha!) explodes with nutrition and flavor. Make the rice ahead of time and toss it altogether in a matter of minutes for an easy mid-week meal that will leave you feeling happy, healthy, and satisfied!

INGREDIENTS

Serves 2

1 cup forbidden rice, cooked (use half vegetable broth and half water)
1 cup shredded purple cabbage
4 radishes, thinly sliced
1 large mango, cubed
½-1 avocado, sliced
1 cup edamame, cooked
¼ cup cilantro, chopped

CREAMY CASHEW DRESSING 
¼ cup cashew butter (can use peanut butter)
1 teaspoon sesame oil
1 lime, juiced
1 teaspoon maple syrup
1 tablespoon tamari
½-1 teaspoon fresh ginger, grated (I use the full teaspoon)
sea salt to taste
sriracha to taste

Note:
Substitute the edamame for any protein of choice.

 

While I’m a huge fan of the no-recipe approach to creating bowls, this is an exception!  The colorful combination of forbidden rice, mango, veggies, avocado, edamame, and cilantro with a creamy cashew dressing (plus a hint of sriracha!) explodes with nutrition and flavor. Make the rice ahead of time and toss it altogether in a matter of minutes for an easy mid-week meal that will leave you feeling happy, healthy, and satisfied!

INGREDIENTS

Serves 2

1 cup forbidden rice, cooked (use half vegetable broth and half water)
1 cup shredded purple cabbage
4 radishes, thinly sliced
1 large mango, cubed
½-1 avocado, sliced
1 cup edamame, cooked
¼ cup cilantro, chopped

CREAMY CASHEW DRESSING 
¼ cup cashew butter (can use peanut butter)
1 teaspoon sesame oil
1 lime, juiced
1 teaspoon maple syrup
1 tablespoon tamari
½-1 teaspoon fresh ginger, grated (I use the full teaspoon)
sea salt to taste
sriracha to taste

Note:
Substitute the edamame for any protein of choice.

 

METHOD

Prepare the forbidden rice according to instructions. Slice or cube the individual bowl ingredients. Divide into two and place the rice, cabbage, radishes, mango, avocado, edamame into two separate bowls arranged into sections. Top with cilantro. Set aside.

To make the dressing: mix the cashew butter with the sesame oil, lime juice, maple syrup, and tamari. Mix well. Add in the grated ginger and sea salt to taste. If the dressing is too thick, use up to one tablespoon of warm water to reach desired consistency. Once the ingredients are well-combined, add a few drops of sriracha before drizzling onto each bowl. Garnish with additional cilantro and sriracha to taste. Store any leftover dressing in the refrigerator for up to 4 days. Dig in!