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Vegan Mango Black Bean Green Rice Burrito Bowls - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the green rice: 1 cup long-grain white rice (or brown rice; adjust cook time)
  • 1 3/4 cups vegetable broth (or water)
  • 1 packed cup fresh cilantro
  • 1/2 cup fresh spinach (optional for extra color)
  • 1 small jalapeño, seeded for mild heat
  • 2 tablespoons lime juice
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • For the black beans: 1 tablespoon olive oil
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 cup vegetable broth or water
  • Salt and black pepper to taste
  • For the mango salsa/topping: 1 large ripe mango, peeled and diced
  • 1/2 small red bell pepper, diced
  • 2 tablespoons red onion, minced
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
  • Pinch of salt
  • For a simple crema (choose one): Lime-tahini: 3 tablespoons tahini + 2 tablespoons lime juice + 1–2 tablespoons water + pinch salt
  • Avocado-lime: 1 small ripe avocado + 2 tablespoons lime juice + pinch salt + splash water
  • Extras (optional but great): Corn kernels (fresh, canned, or charred)
  • Shredded lettuce or cabbage
  • Pepitas (toasted)
  • Pickled jalapeños

Method
 

  1. Blend the green base. In a blender, combine cilantro, spinach, jalapeño, lime juice, garlic, olive oil, salt, and 1/2 cup of the broth. Blend until smooth and vibrant.
  2. Cook the rice. Rinse rice until water runs clear. In a saucepan, combine the remaining broth with the green blend. Bring to a simmer, stir in the rice, cover, and cook over low heat until tender (about 15 minutes for white rice; 35–40 for brown). Let steam off heat for 10 minutes, then fluff.
  3. Sauté the aromatics. In a skillet over medium heat, warm olive oil. Add red onion and cook until soft, 3–4 minutes. Stir in garlic, cumin, and smoked paprika for 30 seconds.
  4. Simmer the beans. Add black beans and broth to the skillet. Simmer 5–7 minutes until saucy. Season with salt and pepper.
  5. Mix the mango topping. In a bowl, combine mango, bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Toss gently.
  6. Whisk the crema. For tahini: whisk tahini, lime juice, and water until pourable; season with salt. For avocado: mash or blend avocado with lime juice and a splash of water; season.
  7. Assemble the bowls. Add a bed of green rice. Top with black beans, mango salsa, and any extras like corn or pepitas. Drizzle generously with crema.
  8. Finish and serve. Add a squeeze of lime and a sprinkle of cilantro. Taste and adjust salt or heat if needed.