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Indian inspired veganmango bowls - Extra large standard

Indian-Inspired Vegan Mango Bowls

with Tamari Vinaigrette & Roasted Cashews

700 cals

20 mins

Description

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.

Contains:

Soy, Cashews

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

27g

Saturated Fat

4g

Sodium

1000mg

Total carbs

103g

Sugar

25g

Protein

14g

Fibres

7g

Recipe Instructions

Indian-Inspired Vegan Mango Bowls - Step #1 Cook the rice
Step 1: 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.
Indian-Inspired Vegan Mango Bowls - Step #2 Mise en place
Step 2: 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.
Indian-Inspired Vegan Mango Bowls - Step #3 Sauté the bok choy
Step 3: 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.
Indian-Inspired Vegan Mango Bowls - Step #4 Plate your dish
Step 4: 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!