Description
This Mango Avocado Quinoa Bowl is a bright and nourishing dish loaded with tropical flavor and plant-based goodness. It’s perfect for a light lunch or dinner and packs in healthy fats, fiber, and protein — all in one delicious bowl.
Ingredients
Scale
- 1 cup cooked quinoa (white or tricolor), cooled
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ½ cup black beans, rinsed and drained
- ¼ cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook Quinoa: If not already cooked, prepare quinoa according to package instructions. Let it cool.
- Make Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, add cooked quinoa, mango, avocado, black beans, bell pepper, red onion, and cilantro.
- Toss: Pour dressing over the salad and gently toss until evenly coated.
- Serve: Serve immediately or chill for 15–30 minutes for extra flavor fusion.
Notes
Best eaten fresh due to the avocado. You can add grilled chicken or shrimp for extra protein. For spice, toss in diced jalapeño or a drizzle of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for quinoa)
- Category: Bowl, Salad, Main Dish
- Method: No-Cook (if quinoa is prepped)
- Cuisine: Plant-Based, Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: mango avocado quinoa bowl, vegan quinoa salad, healthy lunch bowl, tropical quinoa salad, gluten free recipe