🥗 Salads

Black Bean & Mango Salsa Rice Bowls

Vibrant, refreshing bowls combining fluffy white rice with a sensational fresh salsa: juicy sweet mango, creamy black beans, crisp red bell pepper, buttery avocado, and zesty red onion — all tossed with plenty of fresh cilantro and a bright lime-tahini dressing that brings every flavour alive. Topped with crunchy pumpkin seeds and scallions for wonderful texture. Sweet, tangy, savoury, and satisfying all at once — perfect for warm days, quick lunches, or colourful family meals. Naturally vegan, gluten-free, and endlessly delicious!

Shared by noora

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Time

35 min

Serves

Difficulty

easy

🛒 Ingredients

#For the Rice Base;
300 g long-grain white rice or jasmine rice — rinsed well
600 ml water or vegetable stock.. Pinch of salt
#For the Black Bean & Mango Salsa;
2 cans (400 g each) black beans — drained, rinsed, and patted dry
2 large ripe mangoes — peeled, pitted, and diced into 1 cm cubes
1 medium red bell pepper — finely diced
1 medium avocado — peeled, pitted, and diced
½ small red onion — very finely diced
1 fresh jalapeño or green chilli — seeded and finely minced (optional for heat)
1 large bunch fresh cilantro — leaves and tender stems chopped
3 tbsp fresh lime juice.. ½ tsp sea salt.. ¼ tsp black pepper
#For the Creamy Lime-Tahini Dressing;
4 tbsp smooth tahini.. 3 tbsp fresh lime juice
1 tbsp maple syrup or agave nectar
1 clove garlic — grated or very finely minced
2–3 tbsp warm water — to adjust consistency
Salt and white pepper — to taste
#For Topping;
4 tbsp pumpkin seeds (pepitas) — toasted if preferred
3–4 stalks scallions / spring onions — thinly sliced diagonally
Extra cilantro leaves — for garnish
Extra lime wedges — for squeezing

👩‍🍳 Instructions

1
Cook the rice: Combine rinsed rice, water or stock, and a pinch of salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover tightly with a lid, and simmer gently for 12–15 minutes until all liquid has been absorbed and rice is tender and fluffy. Remove from heat and leave covered to steam for 5 more minutes, then fluff gently with a fork. Set aside, keeping warm.
2
Prepare the salsa base: In a large mixing bowl, combine the drained black beans, diced mango, red bell pepper, avocado, red onion, minced jalapeño (if using), and chopped cilantro. Drizzle with 3 tablespoons of fresh lime juice, season with salt and black pepper, then toss very gently — take care not to mash the avocado or mango cubes.
3
Make the dressing: In a small bowl or jar, whisk together the tahini, lime juice, maple syrup, and grated garlic. The mixture will thicken at first — gradually whisk in warm water, one tablespoon at a time, until the dressing is smooth, creamy, and just thick enough to coat the back of a spoon. Season with salt and white pepper, then taste and adjust — it should be creamy, tangy, and lightly sweet.
4
Combine and toss: Pour about two-thirds of the dressing over the mango and bean mixture. Toss gently to coat everything evenly. Taste and add more salt, lime juice, or dressing if needed — the flavours should be bright, balanced, and full of zest.
5
Assemble the bowls: Divide the warm fluffy rice evenly between 4 bowls. Spoon the black bean and mango salsa generously over the rice. Drizzle the remaining dressing in a swirl over the top of each bowl.
6
Top and serve: Scatter toasted pumpkin seeds and sliced scallions over each bowl. Garnish with extra fresh cilantro leaves and a wedge of fresh lime. Serve immediately — squeeze extra lime juice over each portion just before eating for the brightest, most refreshing flavour!