Mango Avocado Bowls with Sweet Spicy Sauce
Ingredients
- Vermicelli rice noodles
- Purple cabbage
- Edamame
- Mango
- Cilantro
- Basil
- Mint
- Red onion
- Kale
- Cucumber
- Lime wedges
Sweet and spicy chili garlic sauce
- 1 TBSP Sambal Olek Chili Garlic Sauce
- 1 tsp Sriracha
- Splash of rice vinegar
- Splash of coconut aminos
- 1 tsp raw agave
- Squeeze of lime juice
Preparation
Cook the vermicelli rice noodles according to package instructions.
Sauté the kale with garlic powder and coconut aminos, or steam it until tender.
Steam the edamame if not already cooked.
Prepare the vegetables and fruits: thinly slice the purple cabbage and red onion, cube the mango, chop the cilantro, basil, and mint, and slice the cucumber.
Make the sauce by mixing together 1 TBSP Sambal Olek Chili Garlic Sauce, 1 tsp Sriracha, a splash of rice vinegar, a splash of coconut aminos, 1 tsp raw agave, and a squeeze of lime juice.
Assemble the bowls: place the cooked noodles or other base in a bowl, add the sautéed kale, sliced cabbage, edamame, mango, herbs, onion, and cucumber, and serve with lime wedges and the sauce on the side.
