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Tropical Black Beans and Rice Bowl has juicy mango, zesty lime, beans, rice and gets spiced up with a few dashes of turmeric and sriracha | PLANT BASED | VEGAN | VEGETARIAN | HEALTHY FOOD IN BOWLS | Recipe at OatandSesame.com

Tropical Black Beans and Rice

Tropical Black Beans & Rice is a plant-based rice bowl, full of tropical flavors with mangos, lime, peppers, avocados, cilantro and a surprise cameo of golden beets! 

Course Salad, Side Dish
Cuisine American
Keyword black beans, mango, rice, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings
Calories 347 kcal
Author Emily Brees | OatandSesame

Ingredients

  • 6 small golden beets roasted, peeled and cubed
  • 2 poblano peppers roasted, peeled and chopped
  • 1 cup dry jasmine white rice or brown rice, cooked
  • 1/4 cup unsweetened coconut flakes
  • pinch salt
  • 1 can black beans rinsed
  • 2 ripe mangoes peeled and chopped into bite sized pieces
  • 2 ripe avocados sliced
  • 1 bunch cilantro rinsed and chopped
  • 2 limes sliced in to wedges
  • salt to taste
  • turmeric sprinkle on top
  • sriracha optional for topping

Instructions

  1. Wash and trim the greens off the beets. Wrap in foil and roast at 400F for about 60 minutes depending on the size of your beets.
  2. While the beets are roasting, prepare your rice and roasted poblano peppers.
  3. In a medium saucepan, bring 1 cup of rice and 1.5 cups of water to a boil. Adding a pinch or two of salt.

  4. Turn the heat to low, add coconut flakes to the top layer and cover. Approx. 20 min for white and 30-40 for brown followed by a 10 minute rest. (Follow the rice package instructions.)

  5. Next roast the poblanos on a gas cooktop with tongs over an open flame. Turning with the tongs as each side blackens - the whole process should take about 3-4 minutes per pepper. (You may also roast these in the oven on a rimmed baking sheet alongside the beets - the cooking time will be much shorter than the beets)
  6. Once blackened, place peppers in a sealed container - tupperware or plastic bag - seal and let rest for about 10 minutes. Once cooled, remove the peppers, peel off skin and chop.
  7. Prepare all the other ingredients: rinse beans, chop mangos and cilantro, slice the avocados and limes.
  8. Combine everything into a large bowl except for the avocado which should be place on top of each serving.
  9. Liberally squeeze with lime juice and a sprinkle of salt and turmeric.
  10. Top with an extra lime wedge. Squeeze of sriracha optional.

Notes

*I also like to squeeze the pit of the mangos to get any extra juice into my rice bowls!

Nutrition Facts
Tropical Black Beans and Rice
Amount Per Serving (1 g)
Calories 347
* Percent Daily Values are based on a 2000 calorie diet.