Mango-Spiced Vegan Rice Bowl with Lime Drizzle
A colorful vegan bowl featuring spiced mango, fluffy rice, and a tangy lime dressing for a refreshing taste. This vegan-inspired healthy bowls (vegan, gluten free) ready in about 30 minutes pairs basmati rice, water, ground cumin 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 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.
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
Instructions
- 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.
- 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.
- Step 3: Add 1 large diced mango to the skillet and sauté for 3-4 minutes until mango softens and spices coat the cubes.
- 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.
- Step 5: In a small bowl, whisk juice of 1 large lime with 1 tbsp maple syrup.
- 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.
Frequently asked questions
How long does Mango-Spiced Vegan Rice Bowl with Lime Drizzle take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Spiced Vegan Rice Bowl with Lime Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Mango-Spiced Vegan Rice Bowl with Lime Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Spiced Vegan Rice Bowl with Lime Drizzle for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango-Spiced Vegan Rice Bowl with Lime Drizzle vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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