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Beet + Mango Rice Bowls with Sesame Ginger Vinaigrette
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5 from 3 votes

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!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Bigger Bites
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 2
Author: Ashley

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
  • ¼ 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.