Spicy Mango Rice Bowl

For the Spicy Mango Sauce

• Two thirds of a ripe mango
• Juice of a lime
• Few pinches sea salt
• Pinch of cayenne
• 2 tbsp coconut cream

For the Bowl

• 0.25 c Korean rice
• Small wedge of red cabbage
• Orange carrot
• Purple carrot
• 4-6 rainbow baby bell peppers
• Baby cucumber
• Handful of sunflower sprouts
• Handful of mesclun greens
• One third of a ripe mango
• 1 tbsp black sesame seeds
• 1 tbsp unsweetened shredded coconut
• Handful of cashews

1. Cook the rice as directed.
2. To make the spicy mango sauce, combine the mango, lime juice, salt, and cayenne in a single-serve blender (don't add the coconut cream yet). Blend until a thin, homogeneous marinade develops, adjusting the heat level to taste.
3. Set aside about half of the marinade for preparing the veggies. Add the coconut cream to the blender and blend again, turning the remaining marinade into a thicker sauce for drizzling on top of the bowl.
4. Cut the cabbage into thin ribbons and toss them with a few spoonfuls of the reserved marinade, then let them sit while the rice cooks to tenderize and lightly pickle the cabbage.
5. Using a peeler, peel the orange and purple carrots into ribbons. Toss the carrot ribbons with the remaining reserved marinade and let them sit while the rice cooks.
6. Cut the baby bell peppers and cucumber into thin slices. Cut the remaining third of a mango into cubes.
7. When the rice is done, build the bowl by plating the rice in the center. Surround the rice with the raw fruits and veggies in rainbow order.
8. Top with black sesame seeds, shredded coconut, and cashews, then serve with mango sauce for drizzling on individual portions.