Mango-Cilantro Lime Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-rich bowl with zesty quinoa, fresh mango, and a bright lime-cilantro dressing. This Mexican-inspired vegan recipe (vegan-friendly), ready in about 40 minutes, pairs quinoa, mango, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mexican cuisine 320 cal/serving

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Ingredients

1 cup, uncooked quinoa
1 ripe, diced mango
1/2 cup, drained and rinsed black beans
1/2 cup, kernels corn
1, diced avocado
1, juiced lime
2 tbsp, chopped cilantro
1 tbsp olive oil
1/2 tsp salt

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Instructions

Step 1: Cook 1 cup quinoa according to package instructions, using 2 cups water. Fluff with a fork and set aside.
Step 2: In a bowl, mix 1/2 cup black beans, 1/2 cup corn kernels, 1 diced mango, and 1 diced avocado. Season with 1/2 tsp salt.
Step 3: In a small jar, whisk 1 tbsp olive oil, 2 tbsp chopped cilantro, 1 lime juice, and a pinch of salt. Pour over the bowl and toss to coat.
Step 4: Serve immediately, garnished with additional cilantro and lime wedges.