Black Bean Mango Rice Bowl

After finally finishing all my vegetarian spicy jambalaya leftovers, I decided to make the next meal I had planned for the week: black bean mango rice bowl.

I was super excited to make this dish because it looks absolutely gorgeous in the website picture.

First, the ingredients:

(Note: I left out a few of the original ingredients and it still tastes amazing!)

  • 1 1/3 cups vegetable broth (I used chicken broth because I already had it)
  • 1 cup brown rice
  • 2 Tbsp coconut oil
  • 2 cups carrots, chopped
  • 1 1/2 cups red bell peppers, chopped (about 2 peppers)
  • 1 1/2 cups green bell peppers, chopped (about 2 peppers)
  • 15 oz can black beans, drained and rinsed
  • 4 Tbsp lime juice
  • 2 Tbsp honey or agave nectar
  • 1/2 tsp ginger, ground
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup mangoes, peeled and chopped (about 2 mangoes)


First, chop up the carrots and bell peppers. Bring the vegetable broth to a boil in a saucepan, add the rice, and cook according to the directions on the package.


While the rice is cooking, heat the coconut oil in a large sauté pan. Add the carrots and cook for five minutes. Next you will add the red bell peppers, green bell peppers, and black beans and cook for 10-15 minutes. You will want the mixture to cook long enough so the black beans become soft but don’t disintegrate in the pot when you stir.



Once the black beans are soft, remove the sauté pan from the heat and grab a small bowl for the vinaigrette. Whisk together the lime juice, honey, grated ginger (freshly grated is best but you could also use ground ginger from the spice aisle), cumin, salt, and pepper. Cut up the mango into another bowl.



Now it’s time to eat! Dip some rice into the bottom of your bowl, pour some of the vegetable mixture on top, then some mango, and finally drizzle however much of the vinaigrette you’d like over the top. It’s pretty before and after you mix it up in the bowl!



The black bean mango rice bowl is delicious as is but I added some hot sauce on top for an extra kick. I went to the Bahamas in May on a study abroad and while we were on Nassau, we went on a Tru Bahamian Food Tour. One of our stops was to a little shop where they sell local artisan hot sauces, spices, jams, and herbal bush teas.


I’ve never really been a huge fan of spicy food but I absolutely fell in love with this Bahamas Julie Mango hot sauce. If you’re ever on Nassau, and are a hot sauce fan, be sure to visit Pure Caribbean Specialty Store and pick up some! Enjoy.


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