Mango Black Bean Brown Rice Bowls (Print Version)

Vibrant bowls with tropical mango, black beans, brown rice, fresh vegetables, and zesty lime dressing.

# What You’ll Need:

→ 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 & 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 thawed
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 cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste

→ Garnish

18 - Lime wedges

# How to Make It:

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 30-35 minutes until tender and water is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, dice mango, halve cherry tomatoes, dice red onion and bell pepper, and chop cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, agave syrup, cumin, chili powder, salt, and pepper until combined.
04 - Warm black beans and corn together in a small saucepan over low heat until heated through, then set aside.
05 - Divide brown rice among 4 bowls. Top each with black beans and corn, mango, cherry tomatoes, red onion, red bell pepper, avocado slices, and cilantro.
06 - Drizzle each bowl with lime dressing. Garnish with lime wedges. Serve immediately.

# Additional Tips::

01 -
  • It's a one-bowl meal that doesn't feel like deprivation, which is basically magic.
  • You can prep everything while the rice cooks, so you're eating in under an hour.
  • The lime dressing transforms simple ingredients into something that tastes restaurant-worthy.
  • It works for vegetarians, vegans, and people who just want something bright and filling.
02 -
  • Add the avocado only moments before eating or it browns and loses its appeal, even though the taste is still fine.
  • Don't skimp on the lime juice in your dressing, because that's what transforms ordinary vegetables into something that tastes intentional.
  • Cold leftover rice works here too, but warm rice next to cool vegetables creates the best temperature contrast.
03 -
  • Pick a mango that smells fragrant at the stem and gives just slightly to pressure, because that's when it's at peak sweetness.
  • Rinse your canned beans thoroughly or they'll taste tinny, which nobody wants.
  • Make the dressing first so the flavors have time to get friendly with each other while you're prepping vegetables.
Go Back