SUMMER MANGO RICE BOWL

SERVES 2 | TAKES 20 MINUTES

• MACROS

  Calories (Kcal): 670

  P: 35g

  C: 75g

  F: 30g

INGREDIENTS

• 1 cup of rice, rinsed

• 100g edamame

• 1 cucumber, diced

• 1 mango, diced

• 1 avocado, diced

• 1 can chickpeas, rinsed and drained

• 1/2 tsp each of onion powder, garlic powder, cumin, and smoked paprika

• 2 nori sheets, cubed

• Fresh coriander, chopped

• Tamari sauce to serve

METHOD

1. First, cook your rice according to packet instructions.

2. While the rice is cooking, drain and rinse your chickpeas and transfer these into a bowl. Add in the spices and mix until the chickpeas are evenly coated.

3. Place your chickpeas and tofu into the air fryer and cook for 10-15 minutes at 200 degrees Celcius. Alternatively, you can cook these in the oven for 20-35 minutes or until golden and crispy. If you are using the oven method, place the cubed firm tofu on the same tray to bake at the same time.

4. While they are cooking, you can prepare edamame according to packet instructions. I like to cover with boiling water and microwave for 2 minutes.

5. Once the chickpeas and tofu are cooked, transfer these into a bowl and set aside.

6. Assemble your cooked rice, tofu and chickpeas, edamame and chopped cucumber, mango, and avocado into bowls. Top with fresh coriander, optional nori sheets and tamari sauce - enjoy!