These saucy Black Bean Bowls are one of our new favorite vegetarian meals! They start with coconut-lime rice and are loaded up with ultra-flavorful and saucy black beans and a quick mango-jalapeño topping. A simple (and optional) cashew-cilantro sauce gets drizzled on everything, adding a citrusy freshness.
THE SAUCE: Place cashews in a heatproof bowl and pour about 1 cup of boiling water over them. Let stand for 1 hour and then thoroughly drain. Add drained cashews, cilantro, lime juice & zest, water, olive oil, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) to a small powerful blender. Blend until completely smooth. Place in the fridge to get cold and for the flavors to intensify and meld. The sauce can be made ahead of time and refrigerated; simply stir before serving.
BLACK BEANS: See Note 1.
COCONUT-LIME RICE: Rinse the basmati rice in a fine-mesh sieve. Combine the rinsed rice, coconut milk, 1/2 cup water, and 1/2 teaspoon fine sea salt (or to taste) in a large pan with a lid. Stir and bring to a boil; reduce the heat to low and cover the rice with a lid. Allow to simmer for 13-18 minutes, or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes; don't rush or it will be sticky! Fluff the rice with a fork and then add in the zest and juice of one lime. Stir to incorporate.
TOPPINGS: Add the diced mango, jalapeño, and red onion to a small bowl. Drizzle with some lime juice if desired (I add 1 tablespoon) and a pinch of salt and pepper. Toss to combine.
ASSEMBLY: Divide coconut rice evenly among 4 bowls or plates. Divide black beans and the mango topping evenly. Add any other desired toppings like additional cilantro, cotija cheese, crushed up cashews, and/or a fresh lime wedge. Drizzle cilantro sauce (as much or as little as you'd like) over the bowls. Enjoy!
Notes
Note 1: This recipe uses leftovers from these homemade black beans!
Don't have the time to make beans from scratch? It's okay! Canned black beans work too. Here's how to jazz up canned beans for this recipe: follow the "black bean" portion of the recipe in these Black Bean Tacos.
If you do make the homemadeblackbeans (highly recommended!), warm them through in a small pot over medium-low heat. Stir gently to avoid breaking them. If you like the sauce surrounding the beans (we love it!) spoon some of that on top of the beans and rice too. If not, drain the beans in a strainer before adding to the rice.
Even if you just crack open a can of black beans (and warm them through), you'll love these black bean bowls thanks to all the other components!
Vegan: This is a vegan recipe. Omit the optional cojita cheese as a topping.Nutritional information includes rice and toppings.