These Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado are flavorsome, bright, and adaptable. I love the way the spicy mayo plays with the mango in this bowl.
This recipe, like every recipe ever, is adaptable. Allergic to or opposed to avocados? Make this Oven-Baked Sriracha Tofu or this Favorite Frozen Miso Tofu to add some wow to your bowl! Do you think this needs pickled ginger? Add some. Don’t have the veggies listed in the recipe, but you’ve got other veggies? Do it up! Consider this a template. Relax & enjoy your food journey!
Find your right mayo spice
When making the sriracha mayo, add more mayo if it’s too spicy, add more sriracha if it’s not spicy enough.
Bowls are easy & delicious
I may happily eat mostly bowls all summer. Bowls are an easy way to turn leftover veggies/sauces/grains into something crave-worthy.
Mangos or Mangoes?
Yes. The plural is apparently both. Thanks Grammar Monster.
Recently, I received some mangos from some of my favorite Floridians. If you are ever near Merritt Island Florida, get yourself some mangos (or mangoes if you prefer). Seriously, these are the best mangos I’ve ever eaten. My favorite variety so far is Glenn.
The mangos in this bowl add a little sweet-tartness to the creamy, spicy, and crunchy veggie stuff you’ve got going on.
I prefer mangos when they are super-ripe & really juicy—so ripe they are squishy.
Forbidden rice is also called black rice. Black rice contains more nutritional benefit than both white and brown rice. I love how beautiful black rice looks in this bowl. If you are at a high-altitude like me, you can use this method to cook your forbidden rice.
Whichever method you normally use to make rice will be fine for this recipe. If you have the time I recommend sprouting your rice. I have been going through some trial and error with cooking times and water ratios when making sprouted rice at my altitude, but I will share my findings once I am able to produce satisfying & consistent results.
You can also heat up leftover over rice.
You can purchase pre-cut carrots and veggies mixes from most grocery stores. These are great in salads and bowls. Or you can carefully use a mandolin, which sounds like a musical instrument to me.
When I use my mandolin I always wear a cut-resistant glove. Please keep in mind that the cut-resistant glove makes it more difficult to cut yourself, but not impossible. This chain-mail glove makes it closer to impossible to cut yourself. If you have one of these nifty mandolin gadgets, please be very careful.
I recommend using pre-shredded carrots from the produce section of your grocery store. Otherwise, you can also use a Mandolin to thinly slice the carrots, or you can grate the carrots with a grater.
I like this Mandolin because it stands up on its own and it is stable. I haven’t used any of the fancy changeable blades it came with and I’ve never used the blades that twist up out of the base because I’m a little scared of them. Having a healthy fear of the Mandolin is good. I’ve worked in a lot of restaurants.
I’ve seen and heard too many things. Please be safe, especially if you prep your veggies with a madolin.
Let’s Make Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
Mix rice with soy sauce and 1/4 cup of the Sriracha Mayo. Then place 1 cup rice into each bowl.
Then place 1 cup rice into each bowl. Arrange half of each the remaining bowl ingredients on top of and along side of the rice.
Drizzle each with sriracha mayo (or serve it on the side) and sprinkle with garnishes. Serve & enjoy!
Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
- 1 cup Oil-Free Vegan Sriracha Mayo link goes to oil-free recipe; or you can mix sriracha with vegan store-bought mayo (1 – 2 TBSP sriracha per cup of mayo depending on desired spice level)
In the Bowl (or use whatever you want for veggies & rice)
- 2 cups prepared forbidden/black rice or whatever rice you want to use; link goes to how to make rice in the oven at high-altitude which is how I made the black rice
- 1 avocado sliced small to medium
- 1 TBSP low sodium soy sauce to taste; use tamari if gluten-free, go easy if using full sodium
- 1 carrot matchstick cut or shredded
- 1/2 cup shelled edamame
- 3/4 cup shredded red cabbage it's actually purple
- 1/4 of a red bell pepper sliced
- 1/2 of a ripe mango remove peel, cut into chunks
- 1 TBSP chopped or sliced scallions or chives
- 2 TBSPs cilantro, Thai basil, and or mint leaves
- 2 TBSPs Raw pumpkin seeds optional
- 1 TBSP black or toasted sesame seeds optional
- Mix rice with soy sauce and 1/4 cup of the Sriracha Mayo. Then place 1 cup rice into each bowl.
- Arrange half of each the remaining bowl ingredients on top of and along side of the rice.
- Drizzle each with sriracha mayo (or serve it on the side) and sprinkle with garnishes. Serve & enjoy!
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If you enjoyed this recipe, you might also enjoy
- Ancient Grains Bowl
- Spring Rolls with Oven-Baked Sriracha Tofu
- Grilled Avocado & Vegan Crab-less Salad Wrap
- Massaged Kale Ribbon Vegan Caesar Salad
- Carrot Ginger Miso Dressing
- Rich Creamy Vegan Ranch Dressing
- I Can’t Believe It’s Low Oil Hummus
Did You Make Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
Did you do some tasty variations? Was it amazing? Will you do it again? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.