Meal Plan Day 1: Mango Black Bean Ginger Rice Bowls

Mango Black Bean Ginger Rice Bowls

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 awhile, I’m ready to start eating in again.

So here’s the first recipe for the week: these super refreshing Mango Black Bean Ginger Rice bowls. These are basically burrito bowls with asian-ish flavors.

Mango Black Bean Ginger Rice Bowls

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. It’s also very flexible because it makes any rice bowl so delicious.

I made 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 from the 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).

Mango Black Bean Ginger Rice Bowls

This 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 Bowls

This week, I’m planning 3 recipes based on these ingredients – at the end of the week, I’ll post a recap along with a grocery list. Stay tuned Wednesday for the next recipe!

4.5 from 4 reviews
Meal Plan Day 1: Mango Black Bean Ginger Rice Bowls
Serves: serves 2
  • 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
  • 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
  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.
*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)


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Brittany Audra @ Audra's Appetite on said:

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

  2. Mackenzie on said:

    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!

    • 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 on said:

    I need to try this bowl ASAP!

  4. Kara on said:

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

  5. Riddhima Nair on said:

    Such a lovely meal 🙂 🙂

  6. Sally from on said:

    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 on said:

    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 on said:

    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!

    • 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 on said:

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

  9. Pauline on said:

    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.

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  11. Jean White on said:

    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.

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