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Tropical Rice and Bean Bowl with Coconut Lime Dressing

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 4

Ingredients

  • 2 cups brown or white rice
  • 2 (15 oz) cans pinto or black beans, drained and rinsed (about 3 cups worth)
  • ½ tsp kosher salt
  • 1-2 cloves garlic, grated or pressed (optional)
  • 4 cups shredded or thinly sliced crunchy veggies (cabbage, carrot, bell pepper, cucumber, and/or snap peas, etc…)
  • ½-1 cup thinly sliced mango (about 1 mango)
  • Chopped toasted nuts, for topping (cashews, peanuts, or almonds)
  • Fresh cilantro, for topping

For the Coconut Lime Dressing:

  • 1 packed cup cilantro (leaves and stems)
  • 1 cup unsweetened full-fat coconut milk
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 2 tbsp soy sauce or tamari
  • 1 clove garlic
  • ½ tsp kosher salt
  • Protein bump! ~ This recipe is delicious with the addition of cooked fish, shrimp, or chicken.

Items you can prep ahead (optional)

  • Cook 2 cups rice
  • Prep 4 cups thinly sliced or shredded veggies
  • Slice 1 mango
  • Make the dressing 

Instructions

  • Cook the rice (instructions here).
  • In a high speed blender, add all of the dressing ingredients. Blend on high until smooth.
  • Add beans to a microwavable bowl and microwave for 30 seconds to warm them up (this will help them absorb more flavor). Toss the warm beans with ½ teaspoon salt and garlic (if using).
  • To your bowl, add a scoop of rice, beans, raw veggies, and mango. Pour dressing generously over top (the dressing is what flavors everything, so be generous). Top with nuts and cilantro.

Notes

Substitutions:

  • 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 nuts and cilantro!
  • The dressing is delicious on a bowl of simple rice and beans (or rice and any protein), so double it and freeze extra!