This is a bowl that is SO simple but (thanks to the sauce) really packs in lots of tropical delicious flavor. A bowl of rice, beans, slaw and mango gets smothered in a delicious coconut lime cilantro dressing that is packed with bright, creamy, herby flavor. When I say smothered, I mean you should have some dressing pooling on the bottom of your bowl. Crunchy cashews and fresh cilantro finish it off for the perfect bite!
Ingredient highlight
Coconut milk! Is a wonderful alternative to cream and milk for those of us who are lactose intolerant or vegan. It’s also a good source of iron, magnesium, potassium, and selenium. Don’t fear that saturated fat – it only can become a problem if you’re consuming a ton of it on a regular basis (as with anything else!). In fact, coconut oil is high in medium chain triglycerides, which may improve your GOOD cholesterol levels along with other health benefits.
Servings 4 People
Prep Time 5 minutes 
Cook Time 25 minutes 
Total Time 29 minutes Ingredients
- ¾ cup short grain brown rice (about 2 cups cooked)*
- 2 (15 oz) cans pinto or black beans, drained and rinsed (about 2 cups worth)
- ½ teaspoon kosher salt
- 4 cups shredded or thinly sliced mixed crunchy veggies (cabbage, carrot, bell pepper, cucumber, snap peas, etc…)
- ½ cup thinly sliced mango
- ½ cup toasted cashews
- Fresh cilantro
For the Coconut Lime Dressing:
- 1 cup fresh cilantro (leaves and stems)
- 1 cup unsweetened full-fat canned coconut milk
- ¼ cup olive oil
- ¼ cup lime juice
- 2 tbsp soy sauce or tamari
- 1 clove garlic
- ¾ tsp kosher salt
- *Also delicious with rice noodles if you have them!
Instructions
- Add rice to a pot and fill with enough water to cover by at least two inches. Bring to a boil, then reduce the heat to a rapid simmer and cook for about 20-30 minutes or until the rice is tender. Drain and set aside to cool.
- In a high speed blender, add all of the dressing ingredients. Blend on high until smooth. Taste and add more salt or lime, if needed. You want it to be very well seasoned!
- Warm up your beans in the microwave, then toss with ½ teaspoon salt (warming up canned beans helps them absorb flavors/dressings better). Add warm rice, beans, raw veggies, and mango to your bowl. Pour dressing generously over top (you want it super saucy). Top with cashews and cilantro.
Items you can prep ahead (optional)
- Cook ¾ cup short grain brown rice
- Toast ½ cup cashews
- Prep 4 cups thinly sliced or shredded veggies
- Slice mango
- Make dressing
Substitutions:
- Add shredded chicken for a meatier option
- Use rice noodles in place of rice to turn it into a noodle salad – it’s delicious!
- Skip the mango or substitute with pineapple
Storage:
-
Store leftovers in an airtight container in the fridge
- Rice and beans: up to 4 days in the fridge or 3 months in the freezer
- Coconut lime dressing: up to 4 days in the fridge or 3 months in the freezer
- Slaw: up to 5 days in the fridge
Leftovers + Repurposing:
- Turn it into a cold noodle salad by tossing noodles with the veggies, mango and beans + toss with dressing. Top with cashews and cilantro!
- The dressing is delicious on a bowl of simple rice and beans, so double it and freeze extra!
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