Mango Carrot Chutney Bali Bowl

This recipe is my appreciation to the forever chase of the endless summer. Where ever you are and no matter what time of year it is, I always believe in taking that warm and glorious summer feeling with you. That summer feeling of when the bird are singing, the flowers are blooming, the produce is popping, and the weather is sunny and warm. It’s when I personally feel the most happy (hence why I moved to San Diego) and if I could I would take this summer vibe, keep it in jar and pop them out anytime I needed it. You could say that this recipe is an embodiment of this endless summer feeling. So whether or not it’s sunny and warm where you are, now you too can have these feelings of warmth and happiness wrapped up in this Mango Carrot Chutney Bali Bowl.

It’s bright, fresh, and made with whole plant based ingredients that will fill you up and make you feel great afterwards. (Hello gut friendly!) The dressing itself is where this recipe first originated from, because I made it one day for a client and was blown away by how bright and delicious it tasted. It stands on its own so well that I was going to post about it as it’s own recipe, but I knew that y’all would ask me what I would pair it with, so I had to complete the meal.

I wanted to keep this oil free optional for heart health and pair it with some greens, carbs and protein and that’s exactly what I did. (Thank you broccoli, potatoes, and tofu!) The best part is you can enjoy this at anytime of day whether it’s for breakfast, for lunch, or even just a clean dinner date with your friends. Trust me when I say that everyone will be raving about this meal for weeks to come!

This recipe is:

• dairy free

• gluten free

• gut friendly & heart healthy

• budget friendly

• made with simple whole plant based foods

Save this recipe the next time you are need of some endless summer feelings! 😎

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Makes 2-3 bowls:

The Goods:

For the tofu scramble:

• 1 tsp olive oil or veggie broth for oil free version

• 3 green onions, sliced

• 1 tofu block, shredded

• 1 tbsp nutritional yeast

• 1 tsp black pepper

• 1 tsp turmeric

• 1/2 tsp salt

• 1/2 tsp black salt (optional)

For the mango carrot dressing:

• 2 mangos, peels and seed removed

• 1/2 cup shredded carrots

• 1/4 cup rice vinegar

• 2 tbsp olive oil (optional to have oil free version)

• 2 tbsp agave

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp turmeric

• 1/2 tsp ginger powder

• 1/4 cup water

For the bali bowls:

• 1 large head broccoli, cut into florets and steamed until fork tender

• 7-9 medium white potatoes, scrubbed and steamed until fork tender

• 5 large mint leaves, minced

• micro greens of choice

The Method:

1. If you haven’t already steamed your broccoli and potatoes, do that first. When the veggies are fork tender, remove them from heat, but keep them inside the steamer basket to stay warm.

2. Grab a large cast iron skillet or pan, and heat up on medium high heat. Once hot, add the olive oil or veggie broth, green onions, and sauté for 1-2 minutes. When the onions are soft, toss in the shredded tofu, nutritional yeast, black pepper, turmeric, salt, and optional to add additional black salt. Mix everything together and sauté for 4-6 minutes until the tofu is slightly cooked and has released it’s water. Remove from heat and set aside.

3. Next step is to make the dressing! Simply add all the ingredients for the dressing into a high powered blender and blend on high for 1-2 minutes until smooth. Pour the dressing into a squeeze bottle or serving bowl with a spout and set aside. (Bai’s Tip: Don’t let this dressing sit in your blender for too long because it has turmeric and will stain your blender if it sits for too long. Try to transfer it right after blending and clean it right away.)

4. To serve, grab 2-3 medium sized bowls and place a hand full of steamed broccoli into each bowl along with 2-3 steamed whole white potatoes. Scoop 3-5 spoonfuls of tofu scramble into each bowl, and garnish with a very generous drizzle of the mango dressing. Garnish each bowl with a sprinkle of minced mint leaves and a hand full of micro greens. Serve immediately while the veggies and the scramble are still warm for best results.

5. Keep the bottle of dressing nearby to squeeze extra dressing if desired! Enjoy for breakfast, lunch, or even as a healthy lifestyle dinner anytime.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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