Indian-Inspired Vegan Mango Bowls
with Tamari Vinaigrette & Roasted Cashews
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
Bask in the bold colours of these bowls. The contents are all plant-based, but even non-vegans will appreciate them. Each portion starts with fragrant rice, seasoned with our Let’s Chaat spices (featuring mango powder, cumin and star anise) and rice vinegar for acidity. Slices of ripe mango adorn the top, laid next to carrots, string peas and warm, just-wilted bok choy. Complete the palate with crunchy cashew nuts and a splash of sumptuous tamari vinaigrette.
We will send you:
- 100g Matchstick carrots
- 225g Baby bok choy
- 100g Snow peas (or sugar snap peas)
- 1 Mango
- 30ml Rice vinegar
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 25g Roasted cashews
- 160g Jasmine rice
- 9g Let’s Chaat spices (mango powder, cumin, black salt, ajowan, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
Contains: Soy, Cashews
You will need:
Medium pot
Large pan
Peeler
Oil
Salt
Total Fat
27 g
Saturated Fat
4 g
Sodium
1000 mg
Total Carb
103 g
Sugars
25 g
Protein
14 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the vinegar (start with ½). Fluff the rice.
Mise en place
Meanwhile, peel and pit the mango; thinly slice lengthwise. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod lengthwise. Roughly chop the cashews.
Sauté the bok choy
In a large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until wilted; season with the remaining spices.
Plate your dish
Divide the rice between your bowls. Top, side by side, with the mango, bok choy, carrots and string peas. Drizzle with the vinaigrette. Garnish with the cashews. Bon appétit!
