Mango Black Bean Brown Rice (Printable Version)

Wholesome bowl with mango, black beans, brown rice, veggies, and a bright lime dressing in every bite.

# What You 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 frozen
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 ground cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste

→ Garnish

18 - Lime wedges

# How-To Steps:

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 to 35 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, dice the mango, halve the cherry tomatoes, dice the red onion and bell pepper, and chop the cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, agave syrup, cumin, chili powder, salt, and pepper until well combined.
04 - Combine black beans and corn in a small saucepan and heat over low heat until warmed through, then set aside.
05 - Divide cooked brown rice among 4 serving 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 and garnish with lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It's a one-bowl dinner that tastes like you spent hours in the kitchen, but actually takes less time than ordering takeout.
  • Every ingredient keeps its own personality—nothing gets mushy or lost in sauce, so you taste the real flavors.
  • Works perfectly for meal prep because you can assemble it fresh or let everyone build their own version.
02 -
  • Don't assemble more than thirty minutes ahead if you're including avocado—it oxidizes faster than you'd expect and turns an ugly brown that tastes fine but looks sad.
  • The dressing is bold and sharp when fresh; taste it before you add it to the bowls because lime juice intensity can vary wildly between fruits.
03 -
  • Make the dressing first and let it sit for ten minutes—the spices will bloom slightly and taste more integrated by the time you actually use it.
  • Keep your rice warm in the saucepan with the lid on while you finish everything else; a cold rice bowl never feels as satisfying as a warm one, even when everything on top is cool.
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