Black Bean Bowls

5 from 2 votes

These Black Bean Bowls are a new vegetarian favorite! Start with coconut-lime rice, top with saucy black beans, a mango-jalapeño mix, and an optional drizzle of cashew-cilantro sauce for a fresh, citrusy finish.

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: black bean bowls

Servings: servings

Author: Chelsea Lords

Cost: $7.82

Equipment

Small blender high-powered
Large pan

Ingredients

Rice and Beans

1-1/2 cups black beans see note 1
1 cup basmati rice
1 (13.5-ounce) can coconut milk full-fat
3 limes
1/4 teaspoon salt
1/4 teaspoon pepper

Sauce

1/3 cup roasted and salted cashews
1 cup cilantro leaves and stems
2 tablespoons olive oil
1/2 teaspoon garlic powder

Toppings

1 cup diced ripe mango
2 tablespoons finely chopped jalapeño stems and seeds remove
2 tablespoons finely chopped red onion

US - Metric

Instructions

Zest limes with a zester to get 1-1/2 teaspoons zest. Juice limes using a citrus juicer to get 5 tablespoons lime juice.
Sauce: Place cashews in a heatproof bowl and pour about 1 cup boiling water over them. Let stand for 1 hour, then thoroughly drain. Add drained cashews, cilantro, lime juice and zest, 1/3 cup 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 chill 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 heat to low and cover 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, then add in the zest and juice of 1 lime. Stir to incorporate.
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.
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 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? 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 homemade black beans (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 (I love it!) spoon some on top of the beans and rice too. If not, drain the beans in a strainer before adding to the rice.

Note 2: Serving suggestions: Fresh lime, additional cilantro, cotija cheese, and additional cashews.

Vegan: This is a vegan recipe. Omit the optional cojita cheese as a topping.

Nutrition Note: Nutritional information includes rice and toppings.

Storage: Store leftover Black Bean Bowls in separate airtight containers. Keep the rice, black beans, mango-jalapeño mix, and sauce separate to maintain freshness. Refrigerate for up to 3 days. Reheat the rice and beans, and add the fresh mango-jalapeño mix and sauce before serving.

Nutrition