Vegetarian · 30 min
Mango-Avocado Quinoa Bowl with Black Beans
- 30 min
- 2–6 servings
- 608 kcal / serving
Creamy avocado meets sweet mango with chewy quinoa and black beans in a fresh bowl. It comes together quickly for weeknight dinners and stores well for tomorrow’s lunch.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- ½lime
- 1mango
- ½ cupquinoa
- ½ mediumred onion
- mangoes
- avocados
- limes
- red onions
From the pantry: black pepper, extra virgin olive oil, honey, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ small bunchcilantro
- ½lime
- 1mango
- ½ mediumred onion
- mangoes
- avocados
- limes
- red onions
Pantry & dry goods
- 1 (15 oz) canblack beans
- ½ cupquinoa
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lime | ½ | 1 | |
| mango | 1 | 2 | 3 |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a small saucepan, combine the quinoa and water; bring to a boil over high heat.
- Drain and rinse the black beans in a colander; set aside to drain further.
- Rinse the produce and pat it dry.
- When the liquid boils, stir the quinoa, cover the pan, and reduce the heat to low; cook for 15 minutes, then remove from heat and let rest, still covered, for 5 minutes.
- Juice the lime and transfer the juice to a medium salad bowl.
- To the lime juice, whisk in olive oil, honey, salt, and pepper; blend until smooth.
- Peel the mango and slice off the flesh from around the pit, then cut into 1/4-inch dice and add to the dressing.
- Pit the avocado, scoop out the flesh, dice it into 1/4-inch pieces, and fold into the bowl.
- Shave cilantro leaves from the stems into the bowl, discard stems, and finely chop the leaves.
- Trim and dice the red onion into 1/4-inch pieces; add to the bowl.
- Preheat a nonstick skillet over medium heat; add the black beans and heat 2–3 minutes, then remove from heat.
- Fluff the quinoa with a fork, then assemble bowls with quinoa, beans, and the mango-avocado mixture; serve.
Two tips
- Prep ahead: chop onion and cilantro and refrigerate until service for quicker bowls.
- Serving idea: swap cilantro for parsley if you prefer a milder herb note, using the same quantities.
Nutrition per serving
- Calories
- 608 kcal
- Protein
- 20 g
- Carbs
- 98 g
- Fat
- 18 g
- Fiber
- 24 g
- Sodium
- 515 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.