Mango Black Bean Ginger Rice Bowl

This rice bowl is one of our go-to meals when we're craving something refreshing & light. Mango, ginger, and basil add a wonderful freshness here.

Mango Black Bean Ginger Rice Bowl

Welcome to another meal planning week! About a month ago, I wrote a 5-part series that was all about my basic approach to meal planning. This was the plan: I started the week with a set amount of groceries and ideas for 5 meals, each meal utilizing the ingredients from the day before. The “plan” was not set in stone, so that my dinners would be somewhat flexible if I got a new idea mid-way through the week. If you missed that series, check it out here 🙂

I got such a wonderful response to that series, so I thought, let’s do it again!

I chose this particular week because it’s summer(!) which means that we’ve been spending more time outside, more evenings strolling our neighborhood, and more time eating out. I love to eat out, but after a while, I’m ready to start eating in again.

So here’s the first recipe for the week: this super refreshing Mango Black Bean Ginger Rice Bowl. This is basically a burrito bowl with Asian-ish flavors.

Rice Bowl recipe ingredients

What’s in this rice bowl recipe?

If you’re a fan of our cookbook, you’ll recognize the sauce/dressing here – it’s a light tamari-lime vinaigrette, similar to the one that I poured over the Brussels Sprouts with Coconut Rice on page 63. I’m crazy for this dressing because it’s so simple but seriously flavorful – perfect for a bowl with many components.

Along with the sauce, I filled these bowls with mango, black beans, shredded cabbage, and a few crunchy veggies – blanched snap peas, sliced cucumbers, and carrots. The interesting pops of flavor come not only from that dressing, but also from pickled ginger, sliced basil, and a combo of toasted peanuts and sesame seeds. (If you’re nut-free, skip the peanuts and just go for the sesame seeds).

Rice Bowl base ingredients

This rice bowl is everything I want to eat in the summer: it’s light, crispy, crunchy, and herby with a light sauce and a great pop of sweetness from the mango.

Mango Black Bean Ginger Rice Bowl

If you’re looking for the rest of this 3-day meal plan, check out these nori wraps and these mango tacos, and then find the grocery list here.


4.6 from 5 reviews
Meal Plan Day 1: Mango Black Bean Ginger Rice Bowl
 
Mango Black Bean Ginger Rice Bowls are one of my favorite healthy summer meals - basil, mango, and a light sauce add a punch of flavor to a hefty serving of crisp veggies.
Author:
Recipe type: Main dish
Serves: 2
Ingredients
  • 2 handfuls snap peas, strings removed
  • 1 to 2 cups cooked short grain white rice*
  • 2 cups shredded green cabbage
  • 1 small carrot, sliced into very thin coins
  • ½ English cucumber, thinly sliced into coins
  • 1 small ripe ataulfo mango, diced
  • ½ cup cooked black beans, drained and rinsed
  • 2 tablespoons pickled ginger
  • ¼ cup thinly sliced fresh basil
  • ¼ cup toasted peanuts, optional
  • Sprinkle of sesame seeds, optional
  • ¼ to ½ avocado, optional
Dressing
  • 2 tablespoons tamari, more for serving
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 2 teaspoons cane sugar
  • ½ teaspoon sriracha, more for serving
Instructions
  1. Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
  2. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
  3. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
Notes
*depending on how much rice you like in your bowls - I like ½ cup in mine, my husband Jack prefers 1 cup in his.

To make the next 2 recipes in this week's meal plan:
- make double the amount of rice
- save the remaining green cabbage
- save the remaining ½ cucumber
- get a total of 3 mangoes
- save 1 cup extra black beans (ie, the rest of the can)

 

18 comments

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Rate this recipe (after making it):  

  1. Brittany Audra @ Audra's Appetite
    06.04.2018

    Love how creative you are with bowl meals and reusing leftovers!

  2. Mackenzie
    06.04.2018

    This was quite possibly THE best recipe I’ve ever made from your site!!!! We doubled the sauce and didn’t have pickled ginger so we grated in some fresh ginger into the dressing. Can’t wait to see the next recipe! 10/10 would make again and my husband said it’s among the best meals I’ve ever made!

    • Jeanine Donofrio
      06.06.2018

      That’s amazing to hear!! I’m so glad you both loved this one so much. Thanks for coming back to let me know! 🙂

  3. Gaby Dalkin
    06.05.2018

    I need to try this bowl ASAP!

  4. Kara
    06.05.2018

    So glad to see this series return, I loved the first round!!

    • Jeanine Donofrio
      06.06.2018

      thanks Kara!

  5. Riddhima Nair
    06.06.2018

    Such a lovely meal 🙂 🙂

  6. Sally from lifeloving.co.uk
    06.06.2018

    All I can say is yum! Mango isn’t something I would have thought to have put in a dish like this, but I can see it would go. This is super healthy too!

  7. Denise M Fraser
    06.07.2018

    Made this for dinner tonight for omnivore son and husband. I am vegan. My college son wolfed it down, with his steak. My husband and I found the bowl super satisfying.The dressing was the bomb! Made the whole thing come together. I added some lentils and quinoa, radishes and pickled onions. Omitted the green beans. Like I said the dressing is the winner here. Thanks for your inspiration.

  8. Elissa
    06.11.2018

    Is this meant to be served warm or cold? warm rice, cold everything else? I guess either is ok but wondering what the intention was? Thanks!

    • Jeanine Donofrio
      06.11.2018

      Hi Elissa, I like to eat these with the rice warm or room temp, the beans at room temp, and everything else fairly cold. Hope that helps!

      • Elissa
        06.11.2018

        It does thanks! I love your blog and cookbook so much!

  9. Pauline
    06.13.2018

    Made this tonight. It is absolutely delicious!Love how all the flavors work together, and it is so refreshing. Your receipts are winners. Made the overnight oatmeal with strawberry/rhubarb – my husband loves this, his new favorite. Thanks for sharing your receipts with us.

  10. windows product key
    06.14.2018

    I like viewing web sites which comprehend the price of delivering the excellent useful resource free of charge. I truly adored reading your posting. Thank you!

  11. Jean White
    06.25.2018

    When I saw this post, I immediately thought, “That’s what I want to eat…..NOW!”
    I had everything except the mango, so ran to Trader Joe’s to pick up bag of frozen.
    Followed the recipe pretty closely, except used cauliflower rice and added a bit of ginger to the dressing. I’ve made up a double batch, so have lunch for the week.
    Oops! Just remembered the basil. I have tons of holy basil growing, so will try to remember it tomorrow, since I’ve already eaten today’s. Like I said, I couldn’t wait. Quite tasty and satisfying. Fills that desire for fresh.
    Mine wasn’t so pretty, so didn’t send a pic.

  12. Babs
    02.03.2019

    Is there a link to the grocery list for the 3-day meal plan that includes the tacos and nori somewhere?

  13. Krista
    04.02.2019

    This was so delicious! I read the recipe then immediately left my house to get the remaining ingredients I needed because I knew this was going to be my new favorite meal. And it did not disappoint! So fresh and bright. This will always be in our rotation now, thank you!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.