These beet + mango rice bowls with sesame ginger vinaigrette pack a punch of flavor and a kick of nutrients to boot. Sticky sushi rice is topped with roasted golden beets, juicy mango, refreshing cucumber, and creamy avocado. A drizzle of tangy sesame-ginger vinaigrette and toasted sesame seeds offer the finishing touch!
After a long and chilly winter (is it over yet?), this meal tastes and looks like summer in a bowl.
If you’re craving sunny days and a warm breeze as much as I am, I hope this bowl sends a ray of sunshine beaming into your kitchen.
It’s not fussy or complicated to make and yet its bright, zesty bite packs a punch of something special.
To make these simple, sunshiny bowls, you’ll start by roasting up a few beets.
I prefer golden beets (or chiogga) for this recipe (red beets will stain everything else in the bowl, so beware if you take that route).
Wash, trim, and scrub the beets. Then, wrap each individually in foil. Place all the wrapped beets in a baking tray and roast for 40 minutes.
While the beets roast, prepare one cup of sushi rice or short-grain brown rice according to package instructions. Then, get to work on the remaining elements of the bowl.
Dice up some fresh, juicy mango.
Thinly slice a couple of scallions.
Julienne a small cucumber.
Pit, peel, and slice a firm-ripe avocado.
And prepare the dressing by whisking together rice vinegar, tamari, maple syrup, sesame oil, and minced ginger.
Once the beets have finished roasting, peel away their skins and cut each into cubes.
Then, divide the rice between two bowls and top with the beets, mango, cucumber, scallions, and avocado. (If you’re feeling extra colorful, add a small sprinkle of shredded red cabbage, too.)
Finally, drizzle each bowl with the sesame-ginger vinaigrette, sprinkle with toasted sesame seeds, and serve.
Beet + Mango Rice Bowls with Sesame Ginger Vinaigrette
These beet + mango rice bowls with sesame ginger vinaigrette pack a punch of flavor and a kick of nutrients to boot. Sticky sushi rice is topped with roasted golden beets, juicy mango, refreshing cucumber, and creamy avocado. A drizzle of tangy sesame-ginger vinaigrette and toasted sesame seeds offer the finishing touch!
Ingredients
- 3 medium beets, yellow or chiogga if possible, stemmed and scrubbed
- 1 cup sushi rice or short-grain brown rice, rinsed and drained
- 1 firm-ripe mango, peeled and cubed
- 2 scallions, trimmed and julienned
- 1 small cucumber, trimmed, seeded, and julienned
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon pure maple syrup
- 2 teaspoons toasted sesame oil
- 1 teaspoon peeled and minced fresh ginger
- 1 small firm-ripe avocado, pitted, peeled, and sliced
- Toasted sesame seeds
Instructions
- Preheat the oven to 450F. Tightly wrap each of the beets in foil and place them on a small baking tray. Roast for 40–50 minutes, or until fork-tender. Let cool completely.
- Meanwhile, cook the rice according to package instructions.
- Prepare the mango, scallions, and cucumber. Set aside.
- In a small bowl, vigorously whisk together the rice vinegar, tamari, maple syrup, sesame oil, and ginger. Set aside.
Once the beets are cool enough to handle, unwrap them from the foil. Then, gently peel away the skins and cut into cubes.
- To serve, scoop a bit of rice into each bowl and top with the beets, mango, scallions, cucumber, and avocado. Drizzle with the vinaigrette and sprinkle with sesame seeds. Serve immediately.
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I’m so excited to try this recipe – looks delicious. And my local Trader Joe’s often sells pre-roasted golden beets in the produce section, so I will likely take advantage of that shortcut!
I’ve been craving something like this too. I’ve had my fill of soups and winter meals. This looks so fresh and alive. Can’t wait to try it!
Ashley, I just wanted to take a bit of time and write you a thank you! You have made my transition into plant-based eating not only easier, but also, so much fun. Your recipes are always delicious! I am so thankful for all your handwork, time, talent and the heart you’ve obviously put into this website. I just got your cookbook and I’ve been so excited, I have been cooking like a mad women and giving meals to folks from your recipes. I’ve made the cauliflower wild rice soup from here, three times already. :) Today I am making my son’s birthday cake from your blog recipes! He’s dairy allergic and gluten intolerant, but I can make him your cheesecake. So yesterday I told him what I was planning and he goes, “WAIT, Mom….. I can have cheesecake?????!?!?!?” :) I’m so thankful for you! This website has given me, a cheese and meat eating cheesehead (with all kinds of issues that go along with that diet) a fun and so much healthier way to reclaim my health! So keep it up, you are blessing so many!
Heidi, this warms my heart. I can’t tell you how much it means to me to receive feedback like this. So, so happy to hear that the recipes, website, and cookbook are being enjoyed in your home. Thanks for taking time out of your day to share your thoughts! Lots of love and happy cooking!
Ashley! These bowls look fresh + amazing and right up my alley! Beautiful styling too! I can’t wait to try this recipe.
Yum, love mangos, as matter of fact I have been enjoying them almost everyday this week. This salad is calling my name, have to add it to my salad list.
Me too, Celeste! Hope you enjoy this recipe!
OMG beets & mango – the perfect combo! Looks delicious.
Thanks, Maria!
What is the purple stuff? I don’t see it in the recipe, is it purple cabbage? I made these once and really enjoyed them, but just now I’m noticing the purple.
It’s purple cabbage! Just as a garnish for the photos but you could certainly add it, too.