Easy Vegan Spring Roll Bowl With Mango and Avocado | VegNews

Ingredients

• 2 tablespoons seasoned rice vinegar 
• 2 tablespoons low-sodium soy sauce
• 2 cups white or brown rice, cooked
• 8 cups mixed salad greens
• 2 medium carrots, sliced thinly
• 1 medium English cucumber, sliced thinly
• 1 cup sliced fresh mango
• ½ small avocado, sliced 
• 2 green onions, white and green parts sliced
• ¼ cup thinly sliced red onion
• ¼ cup chopped fresh cilantro leaves