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Mango Poke Bowl with Red Beans and Sea Lettuce Dressing

Mango Poke Bowl

with Red Beans and Sea Lettuce Dressing

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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.

Asian Grain Bowl Dinner Fruit Beans/Legumes High-Protein Gluten-Free Quick and Easy
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
12g
CARBOHYDRATES
175g
PROTEIN
29g

MAIN INGREDIENTS

  1. ¾ Asian rice blend
  2. 1 can red beans
  3. 1 cucumber
  4. 1 mango
  5. 1 avocado
  6. 2 tsp sesame oil
  7. 2 tbsp tamari
  8. 1 tsp mirin
  9. 2 tsp seaweed flakes
  10. 1 tbsp rice vinegar
  11. ½ cup edamame
  12. Chile threads
  13. Salt and pepper*
  14. *Not included
  15. **Allergens: N/A

TOOLS

  • Small saucepan
  • Peeler

INSTRUCTIONS

1
Cook the rice
Cook the rice
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.
2
Prepare the produce
Prepare the produce
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.
3
Make the sea lettuce dressing
Make the sea lettuce dressing
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.
4
Fluff the rice
Fluff the rice
Once finished, fluff the Asian rice blend with a fork to cool it a little. Then gently fold in the red beans.
5
Build your bowl
Build your bowl
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.
6
Serve it up
Serve it up
Drizzle the mango poke bowls with sea lettuce dressing. Top with the chile threads.