Mango Salsa Brown Rice & Black Bean Burrito Bowl with Chipotle Lime Yogurt

This mango salsa burrito bowl swaps the usual tomato salsa for juicy fresh mango, red onion, coriander and lime, and finishes with a smoky chipotle lime yogurt drizzle. Served over brown rice with black beans, charred corn and creamy avocado, it is sweet, smoky and fresh all at once. It takes about 25 minutes and works for lunch, dinner or meal prep.Serves: 2 bowlsPrep time: 10 minutesCook time: 15 minutes (using cooked rice)Total time: about 25 minutesWhy You’ll Love This Burrito BowlA fresh twist: sweet mango salsa and a smoky chipotle yogurt drizzle in place of tomato salsa and sour cream.Filling and balanced: brown rice and black beans provide fibre and plant protein, and avocado adds healthy fats.Meal-prep friendly: the rice, beans, corn and salsa keep well in the fridge.Easy to make vegan: just use a plant-based yogurt.IngredientsFor the bowl1 cup cooked brown rice (leftover rice works well)1 cup canned black beans, rinsed and drained1/2 cup corn kernels (fresh, frozen or canned and drained)1/2 large avocado, sliced2 tbsp fresh coriander (cilantro), chopped1 lime, cut into wedgesFor the mango salsa1 large ripe mango, peeled and diced1/4 medium red onion, finely diced2 tbsp fresh coriander (cilantro), finely chopped1 tbsp fresh lime juiceA pinch of sea saltFor the chipotle lime yogurt drizzle1/3 cup Greek yogurt (or coconut yogurt for vegan)1/2 tsp chipotle powder (or 1 tsp smoked paprika)1 tbsp fresh lime juice1–2 tsp water, to thinA pinch of saltHow to Make the Mango Salsa Burrito BowlStep 1: Make the mango salsaIn a small bowl, combine the diced mango, red onion, coriander, lime juice and salt. Mix gently and set aside so the flavours can come together.Step 2: Make the chipotle lime yogurtIn another small bowl, whisk together the yogurt, chipotle powder, lime juice and salt. Add water a teaspoon at a time until it is smooth enough to drizzle.Step 3: Char the corn and warm the baseHeat a dry frying pan over high heat and cook the corn for 3–4 minutes, stirring occasionally, until lightly charred. Warm the rice and black beans in a pan or the microwave and season with a little salt.Step 4: Assemble and serveDivide the rice between two bowls. Arrange the black beans, charred corn and a generous spoonful of mango salsa on top, then add the sliced avocado. Drizzle with the chipotle lime yogurt, scatter over extra coriander and serve with lime wedges.Tips & StorageMake it spicier: add one finely chopped jalapeño to the mango salsa.Add more protein: top with grilled chicken, crispy tofu or a fried egg.Storage: keep the rice, beans, corn and salsa in airtight containers in the fridge for up to 3 days. Store the yogurt drizzle separately and slice the avocado just before eating.Food safety: cool cooked rice quickly, refrigerate it within an hour and reheat it until piping hot before eating.Frequently Asked QuestionsCan I use white rice instead of brown rice?Yes. White rice, jasmine rice or quinoa all work. Brown rice simply has more fibre and a nuttier flavour.Is the mango salsa spicy?No, it is sweet and tangy. Add a chopped jalapeño or a pinch of chilli flakes if you would like some heat.Can I make this burrito bowl ahead?Yes. Prepare the components and store them separately for up to 3 days, then assemble when you are ready to eat.Is this recipe vegan and gluten-free?Swap the Greek yogurt for coconut or another plant-based yogurt to make it vegan. The ingredients are naturally gluten-free, but check the labels on chipotle powder and canned beans if you need to avoid gluten strictly.Nutrition (Approximate, Per Bowl)Calories: about 490 kcal | Carbohydrates: 82 g | Fat: 11 g | Protein: 16 g | Fibre: 16 g | Sugar: 26 g (mostly from the mango)Nutrition values are estimates calculated from the ingredients listed and will vary with the brands and exact quantities you use.More Healthy Bowls to TryEnjoyed this one? Try our Smoky Lentil & Charred Eggplant Bowl or the Couscous & Charred Veggie Bowl with Dates & Harissa.