Mango Salsa Black Bean Bowls (Print Version)
Hearty black beans with mango salsa, rice, and fresh vegetables for a colorful, satisfying bowl.
# What You’ll Need:
→ Mango Salsa
01 - 1 large ripe mango, peeled and diced
02 - 1/4 cup red onion, finely chopped
03 - 1 medium jalapeño, seeded and minced
04 - 1/4 cup fresh cilantro, chopped
05 - Juice of 1 lime
06 - 1/4 teaspoon sea salt
→ Black Beans
07 - 2 cans (15 oz each) black beans, drained and rinsed
08 - 1 teaspoon olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon chili powder
12 - Salt and black pepper, to taste
→ Bowl Base and Toppings
13 - 2 cups cooked brown rice or quinoa
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/4 cup radishes, thinly sliced
18 - Extra lime wedges, for serving
# How to Make It:
01 - In a medium mixing bowl, combine diced mango, red onion, minced jalapeño, chopped cilantro, lime juice, and sea salt. Mix gently and set aside to allow flavors to develop.
02 - In a skillet over medium heat, warm olive oil. Add minced garlic and sauté for 1 minute until aromatic. Stir in drained black beans, ground cumin, chili powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until heated through.
03 - Divide cooked brown rice or quinoa evenly among four serving bowls.
04 - On each bowl, layer cooked black beans, prepared mango salsa, halved cherry tomatoes, diced cucumber, sliced avocado, and thinly sliced radishes.
05 - Garnish each bowl with extra lime wedges and serve promptly.
# Additional Tips::
01 -
- Quick to prepare for busy weeknights
- Bursting with fresh flavors and textures
02 -
- Mangoes add natural sweetness that balances the heat of jalapeño
- Black beans are an excellent source of plant-based protein and fiber
03 -
- Add shredded red cabbage or toasted pepitas for extra crunch
- Swap brown rice for cauliflower rice for a lower-carb option