This delicious plant forward bowl is perfect for lunch, dinner or as a side dish. This gluten free and dairy free bowl can be made vegan, vegetarian or with added animal protein.
I often cook meals for retreats and other small gatherings, and I find there is usually one or two people who prefer to eat more plant based. Having recipes like this in your arsenal, will help you make one meal that can easily be adapted to satisfy many dietary needs and taste amazing!
What You’ll Need:
- lime
- seasonings – ground cumin, chili powder, salt, black pepper
- agave syrup (or maple syrup)
- olive oil
- quinoa
- mango
- veggies – cucumber, bell pepper, red onion, cherry tomatoes, red cabbage
- cilantro
- black beans
- avocado (optional)
Making the Recipe:
Start by making the quinoa or other grain of choice. Rinse the grains and transfer them to a saucepan with some water (see your package directions) and add a little salt. Bring the grain to a boil and then simmer.
While the grains cook, make the dressing. Add the freshly squeezed lime juice, oil, sweetener of choice and spices to a glass measuring cup or small bowl and whisk them together. Set the dressing aside, while you prep the veggies.
Dice the bell pepper, cucumber, onion and mango into small pieces. Cut the cherry tomatoes in half.
Dice the onion more finely and chop the cilantro.
Add all of the vegetable ingredients to a large serving bowl as you prepare them. Toss the vegetable mixture with half of the dressing and taste. Add additional dressing as needed.
Once the grain is done cooking and has cooled a bit, transfer a portion to each serving dish. I love to do this in a bowl. Top the grains with the veggie mixture and add a little diced avocado and some extra cilantro before serving. If you are eating grain free, feel free to use cauliflower rice instead.
You can also add some additional protein to this dish to make it a heartier or more protein rich meal. Consider adding cooked chicken, shrimp, beef, egg, tofu or tempeh. I recommend cooking the protein while the quinoa is cooking. This may add an additional 10 minutes or so to your total cook time.
Feel free to mix up the vegetables and proteins you use to fit your taste. Enjoy!!
Mango Black Bean and Veggie Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
- Diet: Gluten Free
Description
This delicious plant forward bowl is perfect for lunch, dinner or as a side dish. This gluten free and dairy free bowl can be made vegan, vegetarian or with added animal protein.
Ingredients
For the Dressing:
- 4 Tbsp. lime juice, freshly squeezed
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper, freshly ground
- 1 tsp. agave syrup (or maple syrup)
- 2 Tbsp. olive oil, organic and extra virgin
For the Salad Bowl:
- 1 cup quinoa
- 3 cups mango, diced
- 1 cup cucumber, diced
- 1 bell pepper, diced (about 1 cup)
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 cup cherry or grape tomatoes, halved
- 3 cups red cabbage, thinly sliced
- 1 15-oz. can black beans, drained and rinsed
- 2 avocadoes, cubed (optional)
Instructions
- Rinse the quinoa and drain the liquid with a mesh sieve. Place the quinoa and twice the amount of water in a saucepan and bring it to a boil. Once it is boiling, simmer for 12-15 minutes until the water is cooked off and the quinoa is tender.
- While the quinoa cooks, make the dressing for the salad. Set it aside.
- Dice the mangoes and prepare the rest of the vegetables for the salad.
- Mix the ingredients for the salad in a large serving bowl. Add the dressing and stir again.
- Serve the salad mixture over quinoa or mix it into the salad, if you prefer.
Notes
- Top with some cubed avocado and extra cilantro.
- Add cooked chicken, beef, shrimp, egg, tempeh or tofu for additional protein.
- If you like a little heat, add in 2 Tbsp. of jalapeno or serrano peppers, seeds removed and finely diced. You can also add a few pinches of cayenne pepper or chili powder to the dressing.