A colorful bowl blending mango, black beans, brown rice, fresh veggies, and zesty lime dressing.
# What You'll Need:
→ Grains
01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 1 (15 oz) can black beans, drained and rinsed
→ Fruits & Vegetables
05 - 1 ripe mango, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1 cup corn kernels, fresh, canned, or thawed frozen
10 - 1 avocado, sliced
11 - 1/4 cup fresh cilantro, chopped
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - Juice of 2 limes
14 - 1 teaspoon honey or agave syrup
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste
→ Garnish
18 - Lime wedges
# Step-by-step Directions:
01 - Rinse brown rice under cold running water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until rice is tender and water is completely absorbed. Fluff with a fork and set aside.
02 - While rice cooks, dice the mango, halve the cherry tomatoes, finely dice the red onion and bell pepper, and chop the fresh cilantro. Set all prepped ingredients aside.
03 - In a small bowl, whisk together extra-virgin olive oil, lime juice, honey or agave syrup, ground cumin, chili powder, salt, and black pepper until well combined and emulsified.
04 - Combine black beans and corn kernels in a small saucepan. Warm over low heat, stirring occasionally, until heated through. Set aside.
05 - Divide cooked brown rice equally among 4 serving bowls. Top each bowl with warmed black beans and corn, diced mango, halved cherry tomatoes, diced red onion, diced red bell pepper, avocado slices, and chopped cilantro.
06 - Drizzle each bowl generously with lime dressing. Garnish with lime wedges and serve immediately.
