Healthy Mexican-Inspired Grain Bowl
Cilantro lime rice, black beans, and a bright chunky mango salsa piled into one bowl with avocado and crisp bell pepper. Minimal cooking, maximum payoff, and the kind of lunch that makes you feel like you have your life together.
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.
Notes
Swap white rice for brown rice or cauliflower rice; swap black beans for pinto if that's what's in the pantry. Corn, shredded red cabbage, or a drizzle of tahini-lime dressing also work in this bowl!
If you don't like spicy food, leave the chili out entirely for a mild version, or add a second one if you like heat.
Storage: Components keep separately in the fridge for up to 3 days. Avocado is best added fresh, it doesn't hold well pre-cut. Rice and beans reheat well; mango salsa is best served cold or room temp.