You can think of this as your favorite baja taco in a bowl. The cilantro sauce is exceptionally fresh and creamy, while still being vegan, and honestly I think I will be making this once a week from here on out to always have some in the fridge. I coupled the zest of the cilantro sauce with a sweet and spicy mango salsa. It's amazing how many flavors come together here all from plants and whole ingredients.
Servings: 4 bowls
Cook time: 20 minutes
Ingredients
1 large or 2 small ripe mangoes
1 and 1/4 cup packed cilantro leaves, divided
2 Tbsp diced red onion
2 Tbsp diced jalapeño, divided
2 Tbsp lime juice (about 1 lime), divided
2 Tbsp cumin, divided.
2 tsp salt, divided
1 avocado, divided
1 clove garlic
1 Tbsp olive oil
2 Tbsp water
1 can (15 oz) pinto beans
1 tsp chili powder
1 cup shredded green cabbage
1 cup packed leafy green lettuce
1 cup cherry tomatoes
2 radishes
2 cups cooked brown rice
Directions
Mango salsa
Cut mango away from the core and dice into ~1 cm pieces. Finely chop 1/4 cup of the cilantro and red onion. Seed and dice 1 Tbsp of the jalapeño. Set aside the remaining jalapeño and cilantro for the sauce. Combine diced mango, finely chopped cilantro, diced red onion, 1 Tbsp jalapeño, 1 Tbsp lime juice, 1 Tbsp cumin and 1 tsp salt in a medium bowl. Mix all ingredients together.
Cilantro sauce
Roughly chop the remaining 1 cup of cilantro. In a food processor or blender, add the roughly chopped cilantro, 1/2 of the avocado, 1 Tbsp lime juice, 1 Tbsp jalapeño, 1 Tbsp cumin, 1 tsp salt, garlic clove, olive oil and water. Blend until creamy.
Bowls
Heat pinto beans in a medium sauce pan. Add 1 Tbsp cumin and 1 tsp chili powder to the beans. Mix the cabbage and lettuce together in a large bowl. Slice the cherry tomatoes in half and half again. Remove pit and peal from avocado. Slice the other half of the avocado lengthwise and the radishes into very thin slices. Assemble the bowls. Add 1/2 cup cooked brown rice, 1/2 cup cabbage and lettuce mixture, 1/2 cup pinto beans and 1/4 cup cherry tomatoes to each bowl. Distribute the mango salsa evenly across the four bowls. Garnish with sliced avocado and radish. Drizzle cilantro sauce on top.
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