Grain bowls are one of my favorite things to eat, and one of my favorite ways to think about cooking because they are less a recipe and more a framework. You pick a grain, you pick a protein, you add some vegetables, you make a sauce, you pile it all in a bowl. BOOM, and it’s the BOMB. This Mexican-inspired version is one I come back to regularly because the flavors are so bold and satisfying and it comes together with ingredients I almost always have on hand.
The base here is cilantro lime rice. It sets the flavor direction for the whole bowl and makes even a simple scoop of beans and roasted vegetables taste intentional and complete. The toppings are where you get to have fun. Black beans or pinto beans are the plant-based protein that make this bowl filling and satisfying. bell pepper adds sweetness. Sliced avocado adds creaminess. A good spoonful of a chunky tomato, mango and red onion salsa brings freshness and acidity. Finish with green onion, cilantro and a wedge of lime and it looks complete!
This bowl is naturally vegan and gluten free, and it is very easy to scale up for meal prep. Make a big batch of the grain and the beans, prep your toppings, and you have lunches sorted for the week. Everything stores separately and assembles in minutes!
This bowl will make eating well feel genuinely enjoyable rather than like a task, so I hope you love it! Tag me @herbyeats when you build your bowl!
Healthy Mexican-Inspired Grain Bowl
Equipment
- Medium saucepan with lid
- Cutting board
- Chef’s knife
- Mixing bowl
Ingredients
Cilantro Lime Rice:
- 1 cup 185g white rice
- 1 3/4 cups 415ml water
- 2 tbsp 30ml fresh lime juice
- 2 tbsp 7g chopped cilantro
- 1/2 tsp salt
Black Beans:
- 1 can 15 oz / 425g black beans, drained and rinsed
- 1/4 tsp salt
Mango Salsa:
- 2 mangoes diced (about 2 cups / 330g)
- 1/4 cup 40g diced red onion
- 1/2 cup 75g diced cherry tomato
- 1 small red chili finely diced (adjust to taste)
- 1/4 cup 7g chopped cilantro
- 1 tbsp 15ml fresh lime juice
- Pinch of salt
Bowl Assembly:
- 1 yellow bell pepper sliced into strips
- 2 avocados diced
- 2 scallions thinly sliced
- Lime wedges for serving
Instructions
- Rinse the rice until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
- Remove rice from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lime juice, cilantro, and salt.
- While the rice cooks, toss black beans with salt in a small bowl (warm through on the stove if you prefer them heated, or leave at room temp).
- In a mixing bowl, combine mango, red onion, cherry tomato, red chili, cilantro, lime juice, and salt. Toss gently and set aside.
- Divide cilantro lime rice among four bowls. Top each with black beans, mango salsa, bell pepper strips, and diced avocado.
- Finish with sliced scallions and a lime wedge on the side. Serve immediately.