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Fiery Mango and Veggie Vermicelli Bowl

A colorful array of crisp vegetables and succulent mango chunks, all infused with a tantalizing blend of spicy seasonings.

Total Time: 1 hour

Servings: 10

Ingredients

2 cups DOLE® IQF Mango Chunks

¼ cup & 1 Tbsp olive oil

1 tsp cayenne (for the mangos)

1 ea eggplant, diced

1 ea butternut squash, diced

2 cups brussel sprouts, halved

3 ea carrot, diced

2 garlic cloves

2 sprigs thyme

2 Tbsp salt

1 Tbsp pepper

1 lb dry vermicelli

1 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp Gochujang

1 Tbsp peanut oil

¼ cup peanuts, chopped

¼ cup green onions, sliced fine

Preheat oven to 350 degrees.
In a small baking dish add mango chunks, ¼ cup olive oil and cayenne, and toss until mangos are coated.
In a separate pan add eggplant, squash, brussel sprouts, carrots, garlic, thyme, salt and pepper with remaining olive oil and toss until veggies are coated.
Roast in oven for 45 minutes or until tender.
Boil vermicelli for 90 seconds or until desired tenderness. Remove from water and place in ice bath to cool.
In a small bowl combine soy, vinegar, gochujang, peanut oil and mix until combined.
Pour sauce over noodles and place noodles in serving bowl.
Top with roasted veggiesand mango mixture in the center. Garnish with peanuts and green onions.