Mango-Spiced Vegan Rice Bowl with Lime Drizzle

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A colorful vegan bowl featuring spiced mango, fluffy rice, and a tangy lime dressing for a refreshing taste. This healthy bowl recipe (vegan, gluten free), ready in about 30 minutes, pairs basmati rice, water, ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 large, diced into 1/2-inch cubes ripe mango
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• 2 cups baby spinach
• 1 large, juiced lime
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted pumpkin seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear, then combine with 2 cups water in a medium pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 tsp ground cumin and 1/2 tsp ground coriander, stirring for 30 seconds until fragrant.
3. Step 3: Add 1 large diced mango to the skillet and sauté for 3-4 minutes until mango softens and spices coat the cubes.
4. Step 4: Stir in 2 cups baby spinach and cook for 1-2 minutes until wilted, then season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: In a small bowl, whisk juice of 1 large lime with 1 tbsp maple syrup.
6. Step 6: To assemble, divide rice between bowls, top with spiced mango-spinach mixture, drizzle with lime syrup, and sprinkle 1/4 cup toasted pumpkin seeds for crunch.