Description
Savor a delicious Mango Burrito Bowl filled with brown rice or quinoa, black beans, fresh mango, and vibrant veggies. This customizable dish is perfect for meal prep or a quick weeknight dinner, offering a nutritious and flavorful experience.
Ingredients
Scale
- 2 cups cooked brown rice or quinoa
- 1 ripe mango, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup Greek yogurt or sour cream (optional)
- 1/2 cup shredded cheese (optional)
- Hot sauce (optional, for serving)
Instructions
- Rinse 1 cup of brown rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 45 minutes, or until the rice is tender and water is absorbed. For quinoa, follow a similar process but cook for about 15 minutes.
- Fluff the rice or quinoa with a fork and set aside to cool slightly.
- Dice the ripe mango by slicing off the sides, making crosshatch cuts in the flesh, and scooping it out with a spoon.
- Drain and rinse the black beans.
- If using frozen corn, thaw it in the microwave or add it directly to the bowl. For fresh corn, cut the kernels off the cob.
- Dice the red bell pepper and avocado, and finely chop the red onion and cilantro.
- In a large mixing bowl, combine the cooked brown rice or quinoa with the black beans, corn, diced mango, red bell pepper, avocado, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, ground cumin, chili powder, salt, and pepper.
- Pour the dressing over the rice and veggie mixture, and gently toss until well combined, being careful not to mash the avocado.
- Spoon a generous amount of the rice and veggie mixture into each bowl.
- Add a dollop of Greek yogurt or sour cream on top for creaminess, if desired.
- Sprinkle shredded cheese over the top, using a Mexican blend or your favorite.
- Drizzle hot sauce over the top for an extra kick, if desired.
Notes
- Feel free to customize the ingredients based on your preferences or what you have on hand.
- This recipe is great for meal prep; store the components separately and assemble when ready to eat.
- For a vegan option, omit the Greek yogurt, sour cream, and cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes