Main Dishes

Tropical Black Bean & Rice Bowls

35

These bowls combine my most favorite beets – the golden ones – with juicy fresh mango, cilantro, black beans and roasted poblano peppers. The best part is that this recipe is completely plant based!

4
6 small golden beets, roasted, peeled and cubed
2 poblano peppers, roasted, peeled and chopped
1 cup (dry) jasmine white rice or brown rice, cooked
¼ cup unsweetened coconut flakes
pinch of salt
1 can black beans, rinsed
2 ripe mangoes, peeled and chopped into bite sized pieces
2 ripe avocados, sliced
1 bunch cilantro, rinsed and chopped
2 limes, sliced in to wedges
salt to taste
turmeric, sprinkle on top
sriracha, optional for topping
Wash and trim the greens off the beets. Wrap in foil and roast at 400F for about 60 minutes depending on the size of your beets. While the beets are roasting, prepare your rice and roasted poblano...
See the full directions on my site
Nutritions

Calories
736

Sodium
180mg
7% DV

Fat
13g
20% DV

Protein
29g
59% DV

Carbs
127g
43% DV

Fiber
28g
114% DV