Instructions

• Zest and juice the 3 limes: you should have about 1-1/2 teaspoons zest and about 5 tablespoons juice. Set aside 1 tablespoon juice and 1/2 teaspoon zest for the rice, set aside 1 tablespoon juice for the mango mixture, and reserve the remaining 3 tablespoons juice and 1 teaspoon zest for the sauce.
• Soak the cashews: put the 1/3 cup roasted and salted cashews in a heatproof bowl, pour about 1 cup boiling water over them, and let stand 1 hour. Drain thoroughly and discard the soaking water.
• Make the cilantro–cashew sauce: in a small, powerful blender combine the drained cashews, 1 cup cilantro (leaves and stems), the reserved 3 tablespoons lime juice and 1 teaspoon lime zest, 1/3 cup water, 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Blend until completely smooth. Transfer to the fridge to chill while you finish the rest of the meal; stir before serving.
• Rinse the rice: place the 1 cup basmati rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Shake out excess water.
• Cook the coconut-lime rice: in a large pan with a lid combine the rinsed rice, the 13.5-ounce can of full-fat coconut milk, and 1/2 cup water. Stir, bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer 13–18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and keep covered for 10–15 minutes. Fluff with a fork, then stir in the reserved 1 tablespoon lime juice and 1/2 teaspoon lime zest.
• Prepare the mango mixture: in a small bowl combine the 1 cup diced ripe mango, 2 tablespoons finely chopped jalapeño (stems and seeds removed), and 2 tablespoons finely chopped red onion. Add the reserved 1 tablespoon lime juice and toss to combine.
• Prepare the black beans: follow Note 1 for the 1-1/2 cups black beans (prepare or heat them as directed in that note).
• Assemble the bowls: divide the coconut-lime rice evenly among 4 bowls. Top each with equal portions of black beans and the mango mixture. Drizzle the cilantro–cashew sauce over the bowls to taste.
• Serve: garnish as desired with any remaining cilantro or crushed cashews on hand, and serve immediately.