Spicy Mango Rice Bowl with Tofu or Chicken

Thick, sweet, and spicy mango sauce, surrounded with baked tofu, snow peas and coconut rice.

Eating Style: Dairy-free, Egg-free, Nut-free, Refined Sugar-free, Soy-free

Prep Time:

Serves: 6

Ingredients

Spicy Mango Sauce

  • 3/4 cup organic apple juice
  • 1 mango, pit removed
  • 1/4 cup lemon juice
  • 1/4 cup coconut water vinegar or apple cider vinegar
  • 1/4 cup sunflower oil
  • 1/4 cup sugar free ketchup
  • 1/4 cup fresh grapefruit juice – see note
  • 2 tablespoon braggs liquid aminos or soy sauce
  • 1-2 jalapenos – depends how spicy you want it!
  • 1/4 teaspoon Himalayan rock salt
  • 1/2 bunch cilantro, chopped
  • 3 tablespoon filtered water
  • 1.5 tablespoon arrowroot powder or 1 tablespoon corn starch

Veggies + Protein

  • 2 lbs. boneless skinless chicken, sliced into 1/2-inch thick strips or 2 blocks of GMO free firm tofu, pressed and cut into slices
  • 4 medium onions , diced
  • 3 cups snow peas
  • 2 red peppers, diced small
  • 1 tablespoon extra virgin coconut oil

High Protein Rice Mix

  • 4.5 cups water
  • 1.5 cups brown basmati rice
  • 1/2 cup red/white quinoa
  • 1 tablespoon extra virgin coconut oil

Instructions

To make the sauce

  1. Add all ingredients but cilantro, water, and arrowroot in a blender and process until smooth. Transfer to a medium sized saucepan and bring to a boil. Reduce heat, cover and cook for 20minutes. Meanwhile, combine water and arrowroot in a small bowl. Once simmering is complete, add arrowroot mixture and whisk. Cook for 1 minute. Add chopped cilantro and cook for an additional 30 seconds. Remove from heat and set aside.

To make protein

  1. preheat oven to 375F and line a cookie sheet with parchment paper for chicken, or oil for tofu. If you’re cooking a bit of both, you can separate the sheet with a foil wall. Coat the tofu pieces in the mango sauce and bake chicken/tofu for 30-40 minutes until tofu is browning at the corners and/or chicken is cooked through with no pink.

To make veggies

  1. Add coconut oil and onions to a large frying pan [I used cast iron]. Allow to cook for 3 minutes before adding remaining ingredients + 1/3 cup mango sauce. Cook for 1-2 minutes.

For the rice mix

  1. Add all ingredients to a rice cooker or large saucepan and cook until soft [about 30 minutes]
  2. Throw it all together, pour some mango sauce on top, and you have yourself a delicious dinner!

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Notes

I just used half a grapefruit and squeezed the juice out of it like you would a lemon. I couldn’t find any store bought juice that didn’t have glucose in it, and I was too lazy to take out my juicer.

Nutrition Information Per Serving

  • Calories: 528
  • Calories from Fat: 176
  • Total Fat: 19.6
  • Saturated Fat: 6.9 g
  • Cholesterol: 116> mg
  • Sodium: 618 mg
  • Carbs: 35.1 g
  • Dietary Fiber: 5.1 g
  • Net Carbs: 30 g
  • Sugars: 12.9 g
  • Protein: 50.5 g