Wholesome bowl featuring mango, black beans, brown rice, fresh vegetables, and zesty lime dressing for a flavorful fusion bowl.
# What You'll Need:
→ Grains
01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 1 (15 oz) can black beans, drained and rinsed
→ Fruits & Vegetables
05 - 1 ripe mango, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1 cup corn kernels, fresh or frozen
10 - 1 avocado, sliced
11 - 1/4 cup fresh cilantro, chopped
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - Juice of 2 limes
14 - 1 teaspoon agave syrup
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste
→ Garnish
18 - Lime wedges for serving
# How-To Steps:
01 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 30 to 35 minutes until rice is tender and water is fully absorbed. Fluff with a fork and set aside.
02 - While rice cooks, dice the mango, halve the cherry tomatoes, finely dice the red onion and bell pepper, and chop fresh cilantro. Slice the avocado just before assembly to prevent browning.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lime juice, agave syrup, ground cumin, chili powder, salt, and black pepper until emulsified. Adjust seasoning as needed.
04 - In a small saucepan, combine drained black beans and corn kernels. Warm over low heat for 3 to 5 minutes until heated through, stirring occasionally. Set aside.
05 - Divide cooked brown rice evenly among 4 serving bowls. Top each bowl with warm black beans and corn mixture, followed by diced mango, halved cherry tomatoes, diced red onion, diced red bell pepper, avocado slices, and fresh cilantro.
06 - Drizzle each bowl with lime dressing. Garnish with lime wedges. Serve immediately while rice is still warm.
