Mango Black Bean Brown Rice (Print Version)

Wholesome bowl featuring mango, black beans, brown rice, fresh veggies, and zesty lime dressing.

# Ingredient List:

→ Grains

01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Beans

04 - 1 (15 oz) can black beans, drained and rinsed

→ Fruits and Vegetables

05 - 1 ripe mango, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1 cup corn kernels, fresh or frozen
10 - 1 avocado, sliced
11 - 1/4 cup fresh cilantro, chopped

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - Juice of 2 limes
14 - 1 teaspoon agave syrup
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste

→ Garnish

18 - Lime wedges

# Recipe Steps:

01 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, dice the mango, halve the cherry tomatoes, dice the red onion and bell pepper, and chop the cilantro. Set prepared vegetables aside.
03 - In a small bowl, whisk together olive oil, lime juice, agave syrup, cumin, chili powder, salt, and pepper until well combined.
04 - Combine black beans and corn in a small saucepan over low heat. Stir occasionally until heated through, approximately 3 to 5 minutes. Set aside.
05 - Divide cooked brown rice evenly among 4 serving bowls. Top each bowl with warmed black beans and corn, diced mango, halved cherry tomatoes, diced red onion, diced red bell pepper, avocado slices, and chopped cilantro.
06 - Drizzle each bowl with lime dressing and garnish with lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It actually tastes like summer in a bowl, and comes together faster than you'd expect for something this impressive.
  • Every bite delivers different textures and flavors without feeling fussy or requiring obscure ingredients you'll never use again.
  • Naturally vegan and gluten-free, so it works for literally everyone at your table without making a big deal about it.
02 -
  • Don't make the dressing too far in advance or the lime juice will overpower everything; it's best whisked together no more than 10 minutes before serving.
  • The avocado is the wildcard timing-wise, so slice it right before you assemble, and if you're prepping bowls ahead, add the avocado only when someone's about to eat it.
03 -
  • Cook your rice the day before if you're meal prepping; it actually tastes better cold and saves you time when you're assembling bowls.
  • Keep lime juice fresh by cutting your limes in half and wrapping them tightly in plastic wrap in the fridge, where they'll stay juicy for days longer than a whole lime.
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