Save My kitchen smelled like lime and cilantro the afternoon my neighbor stopped by with a bag of mangoes from her tree. She watched me toss them into a bowl with black beans and brown rice, and suddenly what started as a quiet lunch became something she wanted to learn. That conversation sparked this recipe, a fiesta bowl that turned out to be one of those dishes that feels more like a celebration than cooking.
I made these bowls for a potluck where everyone brought the same salad, and somehow this was the dish people kept coming back to. A friend even asked for the recipe while holding a fork, mid-bite, which is the ultimate compliment. It became a regular rotation after that, especially when I wanted something that felt indulgent but didn't leave me weighed down.
Ingredients
- Brown rice: The nutty, slightly chewy base that holds everything together and makes this feel substantial.
- Black beans: Rinsing them makes a real difference in texture, trust me on this one.
- Ripe mango: The ripeness matters more than you think—it should give slightly to pressure but not be mushy.
- Cherry tomatoes: Halving them instead of dicing keeps their juice where it belongs, in your bowl.
- Red onion: The sharpness cuts through the sweetness of the mango in the best way.
- Red bell pepper: Use one that feels heavy for its size, meaning it's full of juice and flavor.
- Corn kernels: Fresh is incredible if you can get it, but frozen thawed works beautifully too.
- Avocado: Add this only right before serving so it stays creamy and doesn't turn brown.
- Fresh cilantro: Don't skip it or use dried—the brightness is essential to the whole vibe.
- Extra-virgin olive oil: The good stuff matters here since it's a main component of the dressing.
- Lime juice: Fresh squeezed, always, and squeeze it right into the dressing bowl.
- Honey or agave: Just a touch to balance the acid and let the other flavors sing.
- Cumin and chili powder: These spices warm up the dressing without overpowering the fresh elements.
Instructions
- Rinse and cook the brown rice:
- Run cold water over the rice in a fine-mesh strainer until the water runs clear, which removes the starchy coating. Combine with fresh water and salt in a saucepan, bring to a boil, then lower the heat, cover, and let it simmer gently for 30 to 35 minutes until the water is absorbed and each grain is tender.
- Prep your toppings while rice cooks:
- This is where you get to have fun—dice the mango into cubes, halve those cherry tomatoes, mince the red onion paper-thin, dice the bell pepper, and chop the cilantro. Having everything ready before assembly means you can move quickly and keep everything fresh.
- Make the lime dressing:
- In a small bowl, whisk together the olive oil, fresh lime juice, a touch of honey or agave, cumin, chili powder, and a pinch of salt and pepper. Taste it and adjust—it should be bright, warm, and balanced.
- Warm the beans and corn:
- In a small saucepan over low heat, gently warm the drained black beans and corn kernels together until they're heated through, which takes just a few minutes. This step brings out their flavor without cooking away their texture.
- Assemble your bowls:
- Divide the fluffy rice among four bowls as your base, then layer on the warm beans and corn, fresh mango, tomatoes, red onion, bell pepper, and finally avocado slices. The warm and cool elements together create something really special.
- Finish and serve:
- Drizzle each bowl generously with the lime dressing and add a lime wedge to the side so people can adjust the tartness to their taste. Serve immediately while everything is at its best.
Save There was something magical about watching my daughter build her own bowl, adding extra cilantro because she'd decided it was her new favorite herb. Food doesn't have to be complicated to create those moments where someone tastes something and feels genuinely happy.
Why This Dish Works
The genius of this bowl is how it balances everything—warm rice against cool avocado, sweet mango playing off sharp red onion, the earthiness of beans meeting the brightness of lime. Every texture and temperature matters, and when you layer them intentionally, you get something that feels both comforting and exciting in the same bite. It's the kind of meal that tastes good to your mouth and your body.
Make It Your Own
I've swapped the mango for fresh pineapple when that's what was on hand, and it was equally delicious with a slightly different character. The beauty of a bowl like this is that you can follow the structure and swap vegetables based on what's in season or what you actually have in your kitchen. The lime dressing works with almost any combination, which is why this recipe has become something I make instinctively.
Beyond the Bowl
These bowls are spectacular on their own, but I've also found they pair wonderfully with something cold to drink—iced tea with a splash of lime, or a light white wine with citrus notes. The recipe easily serves four, but the beauty is that each component scales up or down if you need to feed more people or have leftovers to work with through the week. You can even prep the rice and dressing the day before and assemble fresh when you're ready to eat.
- For extra crunch, sprinkle toasted pepitas or crushed tortilla chips over the top.
- Cotija or crumbled feta cheese adds a savory richness if you want to move away from vegan.
- Serve with lime wedges so people can adjust the brightness of each bite to their preference.
Save This recipe has become my go-to when I want to feed people something that feels celebratory without requiring hours in the kitchen. It's the kind of dish that reminds you why cooking for others matters.
Recipe FAQ
- → Can I use different grains instead of brown rice?
Yes, quinoa or cauliflower rice are great alternatives for a different texture and flavor.
- → How can I make the dressing spicier?
Increase the chili powder or add a pinch of cayenne pepper to boost the heat in the dressing.
- → Are there any vegan-friendly sweeteners for the dressing?
Agave syrup is an excellent vegan alternative to honey, adding natural sweetness without animal products.
- → Can this bowl be served cold or is it best warm?
It works well both warm and chilled; warming the beans and rice enhances flavors, but it can also be refreshing cold.
- → What can I add for extra crunch?
Toasted pepitas or crushed tortilla chips add a delightful crunch and complement the bowl's fresh components.