MANGO BUDDHA BOWL

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This colorful, refreshing bowl is loaded with nutrient-dense foods and topped with a sweet and spicy mango dressing. It’s the perfect meal to beat the heat this summer!

Author: 80 Acres Farms

Ingredients

Units Scale

FOR THE SALAD

4 oz 80 Acres Farms QUEEN CITY

1 ripe mango, peeled and cubed

1 small ripe avocado, cubed

1/4 red onion, thinly sliced

1/4 cup edamame, cooked

1 carrot, peeled into curls

1/2 red pepper, sliced

FOR THE DRESSING

1 large ripe mango, roughly chopped

1/4 cup fresh lime juice

1/4 cup fresh orange juice

2 Tbsp honey

1/2 tsp cumin

1 clove garlic, chopped

1/4 cup extra virgin olive oil

1 jalapeño pepper, finely chopped

2 Tbsp cilantro, minced

Salt and pepper to taste

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Instructions

FOR THE DRESSING

In a blender, combine mango, lime juice, orange juice, honey, cumin, garlic, salt, and pepper. Puree until smooth. Transfer to a medium-sized jar.
Slowly add oil to the mixture in the jar while stirring continuously.
Add finely chopped jalapeño and cilantro. Shake well before using.
Store leftovers in the refrigerator for up to 1 week.

FOR THE SALAD

Divide QUEEN CITY between two bowls. Top with salad ingredients.
Drizzle with dressing. Enjoy immediately.

MANGO BUDDHA BOWL

Ingredients

FOR THE SALAD

FOR THE DRESSING

Instructions

FOR THE DRESSING

FOR THE SALAD

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