A vibrant bowl of sweet mango salsa, black beans, and fresh toppings for a colorful plant-based meal.
# What you'll need:
→ Mango Salsa
01 - 1 large ripe mango, diced
02 - 1/4 cup red onion, finely chopped
03 - 1 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 ounces 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 & 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
# Method:
01 - In a medium mixing bowl, combine diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, fresh lime juice, and sea salt. Toss gently until evenly mixed and set aside to allow the flavors to develop.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Add drained black beans, ground cumin, chili powder, salt, and black pepper. Stir to combine and cook, stirring occasionally, for 3 to 4 minutes until beans are thoroughly heated. Remove from heat.
03 - Divide the cooked brown rice or quinoa among four serving bowls. Layer each with prepared black beans, mango salsa, cherry tomato halves, diced cucumber, avocado slices, and thinly sliced radishes.
04 - Garnish each bowl with lime wedges and serve promptly.
