Black Bean Bowls
These Black Bean Bowls are a vibrant, protein-packed, and creamy delight that’s perfect for quick dinners or meal prep!
Equipment
- Medium Saucepan
- Large Skillet
- Mixing Bowl
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1.5 cups black beans canned or cooked
- 1 cup basmati rice
- 1 can (13.5-ounce) coconut milk full-fat
- 3 limes
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 0.33 cup roasted and salted cashews
- 1 cup cilantro leaves and stems fresh
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 1 cup diced ripe mango
- 2 tablespoons finely chopped jalapeño stems and seeds removed
- 2 tablespoons finely chopped red onion
Instructions
- Rinse the basmati rice under cold water until clear. In a medium saucepan, combine rinsed rice with 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.
- Drain and rinse canned black beans. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add black beans, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir and cook for about 5 minutes until heated through.
- In a mixing bowl, combine diced mango, finely chopped jalapeño, red onion, and juice of 1 lime. Toss gently and set aside to let flavors meld.
- Assemble bowls by placing a scoop of coconut rice at the bottom, followed by black beans, then mango salsa. Sprinkle with roasted cashews and fresh cilantro leaves. Squeeze additional lime juice over the top.
- Serve fresh and enjoy! These bowls can also be cooled and stored in the refrigerator for later.
Notes
- Rinse the rice well to ensure fluffy grains and prevent stickiness.
- Customize the bowls by swapping black beans with chickpeas or lentils for variety.
- Store assembled bowls in airtight containers in the fridge for up to 3 days for easy meal prep.