Thai Vegetarian Mango Sticky Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · vegetarian, vegan, gluten-free
394 cal
6g protein
70g carbs
10g fat
per serving · estimated
Ingredients
- 1/2 cup Glutinous rice (sticky rice)
- 1/2 cup Coconut milk
- 1 medium Ripe mango
- 1 tbsp Sugar
- a pinch Salt
- 1 tbsp Roasted sesame seeds
Method (tap to check — screen stays awake)
- Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
- Steam the soaked rice in a steamer or rice cooker for about 15-20 minutes until tender.
- While the rice cooks, combine coconut milk, sugar, and a pinch of salt in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through (do not boil).
- Once the rice is cooked, transfer it to a bowl and pour most of the coconut sauce over it, mixing gently. Let it sit for 5 minutes to absorb the flavors.
- Peel and slice the mango into thin strips.
- Serve the sticky rice in bowls, topped with fresh mango slices and drizzled with the remaining coconut sauce. Garnish with roasted sesame seeds.
- Optional: add a sprinkle of toasted shredded coconut for extra flavor.
- Enjoy your flavorful and refreshing Thai vegetarian breakfast bowl.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.