MANGO BUDDHA BOWL

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 in the summer!

Author: 80 Acres Farms

Ingredients

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FOR THE SALAD

(2) 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 garlic clove, chopped 1/4 cup olive oil 1 jalapeño, finely chopped 2 tbsp. cilantro, minced Salt and pepper, to taste

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Instructions

For the dressing, combine mango, lime juice, orange juice, honey, cumin, garlic, salt, and pepper in a blender. 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.
Note: Store leftover dressing in the refrigerator for up to 1 week.
Divide QUEEN CITY between two bowls. Top with mango, avocado, red onion, edamame, carrot curls, and red pepper.
Drizzle with dressing and enjoy!