Save to Pinterest A vibrant, refreshing bowl featuring sweet mango salsa, hearty black beans, fresh vegetables, and zesty lime, perfect for a nutritious and satisfying meal.
I first made these bowls for a summer dinner party, and everyone loved building their own and customizing the toppings. The combination of mango salsa and warm seasoned beans makes this a go-to meal for both family and guests.
Ingredients
- Mango Salsa: 1 large ripe mango (diced), 1/4 cup red onion (finely chopped), 1 jalapeño (seeded and minced), 1/4 cup fresh cilantro (chopped), juice of 1 lime, 1/4 teaspoon sea salt
- Black Beans: 2 cans (15 oz each) black beans (drained and rinsed), 1 teaspoon olive oil, 2 cloves garlic (minced), 1 teaspoon ground cumin, 1/2 teaspoon chili powder, salt and black pepper (to taste)
- Bowl Base & Toppings: 2 cups cooked brown rice or quinoa, 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1 avocado (sliced), 1/4 cup radishes (thinly sliced), extra lime wedges (for serving)
Instructions
- Prepare the mango salsa:
- In a medium bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently and set aside to let flavors meld.
- Cook the black beans:
- In a skillet over medium heat, heat olive oil. Add garlic and sauté for 1 minute until fragrant. Stir in black beans, cumin, chili powder, salt, and pepper. Cook for 3–4 minutes, stirring occasionally, until heated through. Remove from heat.
- Assemble the bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with black beans, mango salsa, cherry tomatoes, cucumber, avocado, and radishes.
- Serve:
- Garnish with extra lime wedges. Serve immediately.
Save to Pinterest My kids love to help chop the vegetables and mix the salsa, making meal prep a fun activity for the whole family. These bowls are always a hit at our table, creating bright and happy memories.
Serving Suggestions
Pair these bowls with a crisp Sauvignon Blanc or lime-infused sparkling water for a refreshing meal experience.
Storage & Meal Prep Tips
Store leftover components separately in airtight containers for up to 3 days. Assemble fresh bowls when ready to serve for best texture.
Allergen & Nutrition Notes
This recipe is naturally vegetarian, vegan, and gluten-free. Each serving provides about 410 calories, 9g fat, 73g carbohydrates, and 13g protein.
Save to Pinterest Enjoy these vibrant bowls as a quick dinner or flavorful lunch. Double the salsa for parties or potlucks!
Common Recipe Questions
- → Can I use canned mango for the salsa?
Fresh mango is recommended for the best flavor and texture. If using canned mango, drain well and chop finely.
- → What grains work best as a bowl base?
Brown rice or quinoa are great choices, but cauliflower rice works for a lighter option.
- → How can I make the bowls spicier?
Add extra jalapeño to the salsa or sprinkle with diced chilies while assembling the bowl.
- → Are these bowls suitable for meal prep?
Yes. Prepare components separately and assemble just before serving for maximum freshness.
- → What is a good protein addition for non-vegetarian variations?
Add grilled chicken, shrimp, or your favorite cooked protein for extra heartiness.
- → Do I need to heat the black beans?
Sautéing the black beans with spices brings out their flavor and ensures they're served warm.