Fri Apr 19 2024
Avocado Mango Salsa Rice Bowl
Your new favorite summer salsa bowl has arrived! This is Mango Avocado Salsa, and it is packed with chunks of sweet mango, tender avocado, and jalapeño for a sweet, creamy, spicy salsa that is just simply delicious.
SERVINGS:
COOKING TIME:
Ingredients
Chickpeas
- 460 g chickpeas, strained and rinsed
- 2 tbsp neutral oil
- 1/2 tbsp soy sauce
- 1/2 tsp paprika
- 1/2 tsp dried coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt to taste
Salsa
- 2 fresh mango, cubed
- 1 avocado, cubed
- 1 lime, zest and juice
- 1 jalapeño, finely chopped
- 1 tbsp sweet chili sauce
- 1 tsp syrup
- salt to taste
Other
- 1 cups rice
- 20 g parsley, chopped
Instructions
- Cook the rice according to package instructions.
- Preheat the oven to 225 degrees celsius and line a large baking sheet with parchment paper.
- Spread the chickpeas onto the baking sheet. Drizzle with oil and soy before sprinkle with paprika, dried coriander, garlic powder, onion powder and salt. Roast the in the middle of the oven until the chickpeas are crispy, about 25-30 minutes.
- Meanwhile make the mango avocado salsa by adding all salsa ingredients (mango, avocado, lime, jalapeño, sweet chili sauce, syrup and salt) in a bowl. Toss gently to combine.
- Assemble by adding rice, salsa and chickpeas in a serving bowl. Finish by topping with parsley.