Island Black Bean–quinoa Bowl With Mango Salsa & Coconut-Cashew Dressing
- 20m Prep Time
- 20m Cook Time
- 45m Ready In
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
- 355 ml water
- 237 ml uncooked quinoa rinsed and drained
- 118 ml full-fat coconut milk
- 1.23 ml sea salt
- 1 mango diced
- 1 jalapeño pepper seeded and finely minced
- 59.1 ml fresh cilantro chopped
- 29.6 ml green onion thinly sliced (green parts only)
- 14.8 ml freshly squeezed lime juice
- sea salt
- freshly ground black pepper
- 473 ml cooked black beans
- 118 ml red bell pepper chopped
- 1 medium avocado sliced
- 118 ml raw almonds roughly chopped
- 118 ml Coconut-Cashew Dressing
- 118 ml full-fat coconut milk
- 29.6 ml raw cashews soaked in water for 30 minutes
- 14.8 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml water
- 118 ml full-fat coconut milk
- 1.23 ml sea salt
- 14.8 ml freshly squeezed lime juice
- sea salt
- freshly ground black pepper
- 473 ml cooked black beans
- 118 ml Coconut-Cashew Dressing
- 118 ml full-fat coconut milk
- 14.8 ml freshly squeezed lemon juice
- sea salt
Prepare
- 237 ml uncooked quinoa, rinsed and drained
- Dice 1 mango
- 1 jalapeño pepper, seeded and finely minced
- Chop 59.1 ml fresh cilantro
- 29.6 ml green onion, thinly sliced (green parts only)
- Chop 118 ml red bell pepper
- Slice 1 medium avocado
- 118 ml raw almonds, roughly chopped
- 29.6 ml raw cashews, soaked in water for 30 minutes
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.