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 mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Bigger Bites
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 2
Author: Ashley
- 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
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.