Mango Summer Rice Bowl

INGREDIENTS:

• 2 handfuls snap peas, strings removed
• 1 to 2 cups cooked organic Brown rice
• 2 cups shredded green cabbage
• 1 small carrot sliced
• ½ cucumber sliced
• 1 small ripe mango, diced
• ½ cup cooked black beans drained and rinsed
• 2 tablespoons pickled ginger
• ¼ cup thinly sliced fresh basil
• ¼ cup toasted peanuts, optional
• Sprinkle of sesame seeds, optional
• ¼ avocado

Dressing:

• 2 tablespoons tamari, more for serving
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 teaspoons cane sugar
• ½ teaspoon sriracha

DIRECTIONS:

1. Whisk dressing ingredients together.
2. Assemble the bowl with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil.
3. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.