Island Black Bean–quinoa Bowl With Mango Salsa & Coconut-Cashew Dressing
20m prep 20m cook 45m ready
A vibrant bowl with coconut-infused quinoa, black beans, mango salsa, and creamy coconut-cashew dressing. The sweet mango salsa balances the savory flavors for a tropical summer meal.
Ingredients
- 1 1/2 cup water
- 1 cup uncooked quinoa rinsed and drained
- 1/2 cup full-fat coconut milk
- 1/4 tsp sea salt
- 1 mango diced
- 1 jalapeño pepper seeded and finely minced
- 1/4 cup fresh cilantro chopped
- 2 tbsp green onion thinly sliced (green parts only)
- 1 tbsp freshly squeezed lime juice
- sea salt
- freshly ground black pepper
- 2 cup cooked black beans
- 1/2 cup red bell pepper chopped
- 1 medium avocado sliced
- 1/2 cup raw almonds roughly chopped
- 1/2 cup Coconut-Cashew Dressing
- 1/2 cup full-fat coconut milk
- 2 tbsp raw cashews soaked in water for 30 minutes
- 1 tbsp freshly squeezed lemon juice
- sea salt
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 337 mg
- Iron: 17 mg
- Magnesium: 608 mg
- Phosphorus: 1306 mg
- Potassium: 4321 mg
- Zinc: 11.7 mg
Let's Cook
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Step 1.
In a small pot, combine 1½ cups water, 1 cup rinsed quinoa, ½ cup full-fat coconut milk, and ¼ teaspoon sea salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–20 minutes, until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
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Step 2.
While the quinoa cooks, prepare the mango salsa: In a medium bowl, combine 1 diced mango, 1 seeded and finely minced jalapeño, ¼ cup chopped fresh cilantro, 2 tablespoons thinly sliced green onion (green parts only), 1 tablespoon fresh lime juice, a pinch of sea salt, and a pinch of black pepper. Stir to combine and set aside.
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Step 3.
Make the coconut-cashew dressing: In a blender, combine ½ cup full-fat coconut milk, 2 tablespoons raw cashews (soaked in water for 30 minutes and drained), 1 tablespoon fresh lemon juice, and a pinch of sea salt. Blend on high for about 1 minute until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 4.
Assemble each bowl: Divide the cooked quinoa between two bowls. Top each with 1 cup cooked black beans, ¼ cup chopped red bell pepper, half of a sliced avocado, ¼ cup roughly chopped raw almonds, and half of the mango salsa. Drizzle with the coconut-cashew dressing and serve.
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