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By cookieandkate.com
Mango "Burrito" Bowls with Crispy Tofu and Peanut Sauce
Instructions
Prep:30minCook:45min
Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.
Updated at: Sat, 12 Oct 2024 10:07:22 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
44
High
Nutrition per serving
Calories691.6 kcal (35%)
Total Fat30.1 g (43%)
Carbs88.4 g (34%)
Sugars35.4 g (39%)
Protein24.7 g (49%)
Sodium751.6 mg (38%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 blockextra-firm tofu
organic
1 tablespoonextra-virgin olive oil
1 tablespoonreduced-sodium tamari
or soy sauce
1 tablespooncornstarch
or arrowroot starch
1 ¼ cupsbrown basmati rice
or long-grain brown rice, rinsed
⅓ cupcreamy peanut butter
3 tablespoonslime juice
2 tablespoonsreduced-sodium tamari
or soy sauce
1 tablespoonhoney
or maple syrup, to taste
2 teaspoonstoasted sesame oil
2garlic cloves
pressed or minced
¼ teaspoonred pepper flakes
omit or reduce if sensitive to spice
2mangos
large, ripe, diced
1red bell pepper
medium, chopped
½ cupgreen onions
thinly sliced
¼ cupfresh cilantro
chopped
1jalapeño
medium, seeds and ribs removed, minced
2 tablespoonslime juice
¼ teaspoonfine sea salt
2 cupspurple cabbage
shredded, or green
roasted peanuts
chopped, for garnish
Instructions
View on cookieandkate.com
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Notes
68 liked
5 disliked
Delicious
Fresh
Go-to
Easy
Makes leftovers
