Description
A vegan mango and black bean rice bowl made with a sweet mango corn salsa, fresh crisp red bell pepper, creamy avocado, and spicy pickled red onions.
Ingredients
Scale
- 1 recipe for mango corn salsa
- 2 cans (15.5 ounces) black beans, drained and rinsed
- 1 cup uncooked jasmine rice
- 1 ripe avocado, pit removed and cubed or sliced
- 1 large red bell pepper, chopped
- Spicy pickled onions, add to taste (optional but recommended)
Instructions
- If you’re adding the pickled onions it’s best to make them the day before.
- To prepare the rice bowl, cook the rice according to the package instructions.
- Meanwhile, follow the link to make the mango corn salsa.
- When the rice is done and cooled, separate it into bowls.
- Separate the black beans, mango salsa, avocado, and red bell pepper into the bowls with rice.
- Top with spicy pickled onions.
Notes
You may need 1-2 mangoes for the salsa depending on their size. One large or 2 small.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: american
