My Favorite is Quick Mango Rice Salad Bowls and I was in a bit of a rush one summer evening, craving something fresh and light but with a burst of flavor. I rummaged through my kitchen, searching for ingredients that could come together quickly. That’s when I spotted the perfect combination: brown rice, ripe mangoes, and black beans. I knew I wanted to make a meal that was both healthy and satisfying, but I didn’t want to spend too much time cooking. That’s how the idea for my Quick Mango Rice Salad Bowls was born.
A Flavorful Fusion
As I started preparing the salad, the colors alone were enough to make my mouth water. I cooked up some brown rice, which served as the hearty base, and then added the juicy, golden mangoes. Each bite of mango was like a little taste of sunshine. The black beans added a nice, creamy texture, while the diced bell peppers brought in a crisp crunch. The bright red onions gave a zingy kick that tied all the flavors together beautifully. I could already tell this was going to be a winner.
Creamy Avocado-Lime Magic
The creamy avocado-lime dressing was the secret to making the salad really shine. I tossed the ripe avocado, a splash of lime juice, and a bit of plant-based milk into the blender. The mixture turned into a smooth, luscious sauce that I knew would complement the salad perfectly. As I drizzled it over the bowls, I was amazed at how the dressing brought everything together, adding a tangy creaminess that made each bite irresistible.
With everything assembled, I took a moment to admire my work. The bowls looked like a colorful fiesta of flavors. I squeezed a little lime over the top for an extra zesty punch and took my first bite. It was a perfect blend of sweet mangoes, hearty rice, and creamy dressing. The salad was not only quick to make but also incredibly satisfying. As I enjoyed my meal, I felt grateful for the simple yet delicious creation that had turned a hectic evening into a delightful dining experience.
Table of Contents
Chef’s Notes-Quick Mango Rice Salad Bowls
- Choose ripe mangoes that yield slightly to gentle pressure. They should be sweet and juicy, enhancing the flavor of your salad.
- For best results, cook the brown rice according to the package instructions, and let it cool before assembling the bowls. If using leftover rice, make sure it’s properly reheated or chilled.
- If the avocado-lime dressing is too thick, add a bit more plant-based milk until you reach the desired consistency. If too thin, add a bit more avocado.
- Adjust the heat level by adding or omitting the jalapeño. For a milder flavor, remove the seeds and ribs from the jalapeño before slicing.
- This salad is great for meal prep. Store the salad components and dressing separately in airtight containers. Assemble just before serving to keep everything fresh.
Quick Mango Rice Salad Bowls
Craving Mexican flavors but short on time? These vibrant Mango Rice Salad Bowls are your answer! With a base of hearty brown rice and black beans, topped with fresh bell peppers, juicy mangoes, and tangy red onion, this dish is a feast for the eyes and the palate. The creamy avocado-lime dressing ties it all together, making it a perfect quick meal. Ready in just 20 minutes, it’s a healthy, colorful delight!
4
bowls20
minutes0
minutes350
kcal20
minutesKeep the screen of your device on
Ingredients
For the Dressing
1/2 small ripe avocado, pitted and peeled
1/3 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon freshly squeezed lime juice
1 small garlic clove
Sea salt to taste
For the Salad Bowls
2 2/3 cups cooked brown rice (can be warm or chilled)
2 ripe mangoes, peeled and diced (about 2 cups)
1 can (15 oz) black beans or pinto beans, drained and rinsed
1 cup diced red or orange bell pepper
1/4 cup chopped fresh cilantro or basil
1/4 cup finely chopped red onion
Thinly sliced fresh jalapeño (optional)
Lime wedges for serving
Directions
- Prepare the Dressing: In a blender or small food processor, combine the avocado, plant-based milk, lime juice, garlic clove, and sea salt. Blend until smooth and creamy. This should take about 2-3 minutes.
- Assemble the Bowls: In each serving bowl, layer the cooked brown rice as the base. Add the diced mangoes, drained black beans, and chopped bell pepper on top.
- Finish with Dressing: Drizzle the creamy avocado-lime dressing over each bowl. Serve with lime wedges on the side for an extra burst of citrus flavor.
Equipment
- blender
- chef’s knife
- cutting board
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 600mg
- Carbohydrates: 55g
- Fiber: 10g
- Sugar: 15g
- Protein: 8g
- Vitamin A: 15IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Quick Mango Rice Salad Bowls
Can I use a different type of rice?
Yes, you can substitute brown rice with quinoa, white rice, or any other grain of your choice. Adjust the cooking time accordingly.
Is there a non-vegan alternative to the avocado dressing?
Absolutely! You can replace the avocado with Greek yogurt for a non-vegan option. It will still provide a creamy texture and tangy flavor.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad components in advance. Store the rice, beans, mangoes, and veggies separately from the dressing. Combine and dress the salad just before serving for the best taste.
What can I use instead of cilantro?
If you’re not a fan of cilantro, you can use parsley, mint, or even basil as a substitute. Each will give the salad a slightly different flavor profile.
How can I make this salad spicier?
To increase the heat, add more fresh jalapeño or incorporate a pinch of cayenne pepper into the dressing. You can also use a spicier variety of chili if desired.
