Colorful bowl with mango salsa, black beans, veggies, and lime for a fresh, nutritious meal.
# Components:
→ Mango Salsa
01 - 1 large ripe mango, diced
02 - 1/4 cup red onion, finely chopped
03 - 1 jalapeño, seeded and minced
04 - 1/4 cup fresh cilantro, chopped
05 - Juice of 1 lime
06 - 1/4 teaspoon sea salt
→ Black Beans
07 - 2 cans (15 oz each) black beans, drained and rinsed
08 - 1 teaspoon olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon chili powder
12 - Salt and black pepper, to taste
→ Bowl Base & Toppings
13 - 2 cups cooked brown rice or quinoa
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/4 cup radishes, thinly sliced
18 - Extra lime wedges, for serving
# Method:
01 - Combine diced mango, red onion, minced jalapeño, chopped cilantro, lime juice, and sea salt in a medium mixing bowl. Toss until well mixed and set aside to allow flavors to meld.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Incorporate black beans, ground cumin, chili powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until beans are thoroughly warmed. Remove from heat.
03 - Divide cooked brown rice or quinoa evenly among four serving bowls. Layer each bowl with warm black beans, mango salsa, halved cherry tomatoes, diced cucumber, sliced avocado, and thinly sliced radishes.
04 - Garnish with additional lime wedges and serve promptly.
