The Sol Journal

Mango & Ginger Nourish Bowl

recipes

Mango & Ginger Nourish Bowl

25 November, 2024

Start your summer right with this Mango and Ginger Nourish Bowl - bursting with vibrant colours, immune-boosting vitamin C, and gut-loving ingredients. It’s a simple, versatile dish that brings a refreshing twist to your meals!

Serves: 4
Time: 25 minutes

Kick off the summer season with this refreshing and vibrant Mango and Ginger Nourish Bowl! As the weather heats up, incorporating juicy fruits like mango into your meals not only adds a burst of flavour but also packs a punch of fibre and vitamin C, perfect for supporting your immune system and enhancing iron absorption from plant-based proteins. We’ve chosen tempeh for its dairy-free calcium and protein, but feel free to switch it up with your favourite proteins and grains - black beans and brown rice are great options too. This simple, gut-loving dish is a colourful, nutrient-packed celebration of summer, made even better with a zesty ginger dressing!

Ingredients

Bowl

1 pack of organic tempeh
4 handfuls snap peas, strings removed
2- 3 cups cooked rice or noodle of choice
4 cups shredded green cabbage
2 small carrot ribboned
1 cucumber, thinly ribboned
3 ripe mangos, diced
1 avocado
4 tablespoons pickled ginger
1/2 cup thinly sliced fresh basil
Sprinkle of sesame seeds

Dressing

4 tablespoons tamari
4 tablespoons rice vinegar
4 tablespoons lime juice
3 garlic cloves, minced
3 teaspoons honey or maple syrup
Optional chilli flakes 

Method

  1. Pop your rice or noodles on to cook and the tempeh either in a pan, oven or air fryer cooked to your desired crispness, turning halfway, whilst preparing the rest of the nourish bowl.
  2. To make the dressing add the tamari, vinegar, lime juice, garlic, honey, and chilli into a small bowl and whisk together.
  3. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into a bowl of ice water to stop the cooking process. Once cold, pat dry, and chop.
  4. Assemble the bowls with the rice and shredded cabbage, carrot, and cucumber as the base. Top with mango, tempeh, pickled ginger, and basil.
  5. Sprinkle with sesame seeds, and avocado to finish. Drizzle bowls with the dressing and serve.