Mango Poke Bowl
with Red Beans and Sea Lettuce Dressing
This sweet and savory poke bowl has everything you need for a quick summer dinner. We’re bringing together the best parts of the land and sea– sweet ripe mango, salty seaweed flakes, and chile threads, for just a touch of heat, top the dish off. Pink rice carries subtle flavors of cinnamon and cloves and is best eaten at room temperature in this dish. Once the rice has finished cooking, fluff it with a fork, and remove from the heat.
INGREDIENTS
- ¾ Asian rice blend
- 1 can red beans
- 1 cucumber
- 1 mango
- 1 avocado
- 2 tsp sesame oil
- 2 tbsp tamari
- 1 tsp mirin
- 2 tsp seaweed flakes
- 1 tbsp rice vinegar
- ½ cup edamame
- Chile threads
- Salt and pepper*
- *Not included
- **Allergens: N/A
INSTRUCTIONS
Rinse the produce. Combine the Asian rice blend, 1¼ cups water and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the rice is tender, about 25 to 30 minutes.
Drain and rinse the adzuki beans. Thinly slice the cucumber into rounds. Peel the mango, remove the flesh from the pit, and dice. Halve the avocado, remove the pit, and thinly slice the flesh.
In a medium bowl, whisk together the sesame oil, tamari, mirin, seaweed flakes, and rice vinegar. Season with salt and pepper. Add the edamame to the bowl to marinate.
Once finished, fluff the Asian rice blend with a fork to cool it a little. Then gently fold in the red beans.
Scoop the rice and beans into large shallow bowls. Top with the sliced cucumber, avocado, and mango. Use a spoon to take the edamame out of the dressing and spoon onto the top of the poke bowl.
Drizzle the mango poke bowls with sea lettuce dressing. Top with the chile threads.
SIMILAR RECIPES
Pomegranate Mujaddara with Caramelized Onions and Herbed Beet Salad
Mango Curry with Chickpea Dumplings and Spinach Amaranth
Mango Poke with Midnight Grains and Sea Lettuce Dressing
