Asparagus Avocado Mango Rice Bowl

When you want all the veggies and or a salad but the weather has you craving something a little more comforting whip up a Asparagus Avocado Mango Rice Bowl!

April showers bring may flowers, do snow showers count? Here in Minnesota we had an official blizzard over the weekend with many places, including grocery stores, closing. While spring weather in Minnesota is all over the map getting well over a foot of snow (we had drifts over 6 feet), crazy winds, even thunder storms is not normal for the middle of April. So with that I’m adding all the fresh flavors and colors to my food even more.

Have you had mangos lately? They are on sale here so I picked them up for S as they are her favorite fruit. I decided to have one and oh my goodness they were so good I had to run to pick up more! So ripe and juicy.

At our most recent sushi date (it’s our family foodie theme for this year so every month we go to a new sushi spot) I had the most amazing sushi! That is saying a lot. There were two but one was a deluxe veggie roll with asparagus, mango, and coconut. As I’ve already been craving all the coconut lately and the mangos are so good I was inspired to make some bowls like this Asparagus Avocado Mango Rice Bowl. This is the combo that really hit the spot for me, no dressings I just mix it all together and with the mango, avocado, coconut, and green onion there is so much flavor. For a little more saltiness and if you want a dressing liquid aminos works well.

We love our Buddha bowls, rice bowls, power bowls, or whatever you want to call them. We go in phases with rice as the family likes rice with the exception of A, she isn’t a fan. Her sister is on the opposite end of the spectrum being a rice lover and my husband and I in the middle. All the sushi and Thai cravings have me wanting rice more than usual.

Bowls like this are great for lunch or quick weeknight dinners. You can make the rice ahead and either heat it up or enjoy it cold, making these bowls come together in less than 10 minutes! If you batch cook rice it also makes a great breakfast. We use to use it as a carb for breakfast, or lunch, often when we were making more rice and recently it lead to a combo I’m loving that I’ll be sharing later this week!

If you want to add a little plant-protein you can add tofu or tempeh. I haven’t played much with tofu marinades for this bowl but recently picked up some Asian Miso Ginger Hempeh (tempeh with hemp seeds) at Whole Foods so we added that. There are many options but as I have been preferring this bowl without the added protein I haven’t played much but will update when I find other options we like in this bowl. If you try it and find one I’d love to hear about it. I always love seeing others make my creations or are inspired by them and put their own twist on them, tag me on social media or you can always comment here.

If you’re here for Meatless Monday, I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah. I also hope you check out and are inspired by the recipes linked up below.

Have a great week!

Print Recipe

Asparagus Avocado Mango Rice Bowl

Asparagus Avocado Mango Rice Bowls are healthy whole food nutrition packed bowls that make a quick 30 minute or less dinner and also make a good option for meal prep making the rice ahead. So many satisfying flavors and textures this plantbased bowl is gluten free and vegan with added protein option.

Course

Dinner, Lunch

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1 c rice (Lundberg Family Farms Organic Basmati rice)
• 1 lb asparagus
• 3 green onions, chopped
• 1-2 avocado, sliced or cubed
• 2 mango, sliced or cubed
• 2/3 c toasted coconut chips* (Bare Snacks Toasted Coconut Chips)
• 16 oz tofu or tempeh, optional (Smiling Hara Asian Miso Ginger Hempeh)
• liquid amino if desired

Course Dinner, Lunch Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 1 c rice (Lundberg Family Farms Organic Basmati rice) 1 lb asparagus 3 green onions, chopped 1-2 avocado, sliced or cubed 2 mango, sliced or cubed 2/3 c toasted coconut chips* (Bare Snacks Toasted Coconut Chips) 16 oz tofu or tempeh, optional (Smiling Hara Asian Miso Ginger Hempeh) liquid amino if desired

Instructions

1. Cook rice according to package instructions.
2. While rice is cooling steam asparagus.
3. If adding tofu or tempeh heat according to package instructions or as desired.
4. In a bowl combine rice, asparagus, mango, avocado, and optional tofu or tempeh. Top with green onions and coconut chips.
5. Serve with liquid aminos if desired.

Recipe Notes

You can substitute 1/3 cup shredded sweetened coconut, optionally toasted.

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