Q1: What is the absolute best way to meal prep a rice bowl so that it doesn't get soggy?

The key to a perfect meal-prep bowl is to store your components separately , especially the dressing. You can also assemble your bowls in a container. The secret is to layer the ingredients smartly: keep your rice and other dry ingredients at the bottom, and keep your wetter ingredients (like the mango and the cucumber) and your dressing in separate containers or sections until you are ready to eat.

Q2: How do you blanch and shock vegetables, and why is it important?

Blanching is the process of cooking a vegetable very quickly in boiling water. Shocking is the process of immediately plunging that cooked vegetable into a bowl of ice water. This is a crucial professional technique that does two things: it instantly stops the cooking process , which is the secret to a perfectly crisp-tender texture, and it locks in the beautiful, vibrant color of the vegetable.

Q3: Can I make the dressing ahead of time?

Yes, this is a perfect make-ahead dressing! You can prepare the entire dressing and store it in an airtight container or a jar in the refrigerator for up to 1 week . The flavors will actually have even more time to meld and will be even more delicious!

Q4: How do I choose a perfectly ripe mango?

Don't judge a mango by its color! The best way to check for ripeness is to gently squeeze the fruit. A ripe mango will give slightly, similar to a ripe peach or an avocado. It should also have a sweet, fruity aroma at its stem end. An Ataulfo mango (the small, yellow, kidney-shaped variety) is a fantastic, sweet, and non-fibrous choice for this recipe.

Q5: Is this rice bowl recipe vegan?

Yes! As written (using maple syrup instead of honey in the dressing), this entire recipe is completely vegan and plant-based.

Vibrant Mango Ginger Rice Bowl (Easy & Healthy!)

A fresh and healthy vegan rice bowl with a variety of textures and bright, Asian-inspired flavors. This no-cook (mostly) meal features a base of cooked short-grain white rice topped with a colorful assortment of fresh ingredients, including shredded cabbage, carrots, cucumber, diced mango, black beans, and blanched snap peas. The bowl is flavored with a simple, tangy dressing made from tamari, rice vinegar, and lime juice, and garnished with pickled ginger, fresh basil, and optional toasted peanuts.

Author: Grace

Ingredients

For the Dressing:
2 tablespoons tamari, plus more for serving
2 tablespoons rice vinegar
2 tablespoons lime juice
2 garlic cloves, minced
2 teaspoons cane sugar
½ teaspoon sriracha, plus more for serving
For the Bowl:
2 handfuls snap peas, strings removed
1 to 2 cups cooked short grain white rice
2 cups shredded green cabbage
1 small carrot, thinly sliced
½ English cucumber, thinly sliced
1 small ripe ataulfo 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 to ½ avocado, sliced (optional)

Instructions

Make the Dressing: In a small bowl, whisk together the tamari, rice vinegar, lime juice, garlic, cane sugar, and sriracha. Set aside.
Bring a small pot of salted water to a boil. Blanch the snap peas by placing them in the boiling water for 1 ½ minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and chop them.
Assemble the Bowls: Divide the cooked rice between 1 or 2 bowls.
Arrange the shredded cabbage, sliced carrot, cucumber, diced mango, black beans, pickled ginger, chopped snap peas, and basil on top of the rice.
Top with toasted peanuts, sesame seeds, and avocado, if using.
Drizzle the bowls with half of the dressing and serve the rest on the side for adding to taste.

Notes

This is a very quick, healthy, and easily customizable meal, perfect for a light lunch or dinner.
Blanching the snap peas and then shocking them in ice water is a key step that keeps them crisp and vibrant green.
Using pre-cooked or leftover rice makes the assembly of this bowl incredibly fast.

Find it online: https://www.eatswithsoul.com/ginger-rice-bowl/