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Caribbean Coconut Rice Bowl with Black Beans, Mango & Avocado
- kaitlinraenutrition
- May 27
- 2 min read
Quick, balanced lunches don’t have to be complicated.
Lately, I’ve been loving the Caribbean black beans from Eden Foods. They’re organic, pre-seasoned, and such an easy option to keep on hand for quick meals. As a holistic nutritionist specializing in gut health, I’m always mindful of ingredients and digestion, so I appreciate convenience foods that still feel nourishing and balanced.
This Caribbean-inspired bowl comes together in about 15 minutes, but still feels fresh, satisfying, and grounding. It’s one of those meals that actually leaves you feeling full and energized afterward.
I like to warm the beans and finish them with fresh lime juice and a pinch of Himalayan pink salt to brighten the flavour. Then I add a simple coconut yogurt drizzle with lime and salt for a creamy finish that ties everything together perfectly.
The combination of creamy coconut rice, savoury beans, sweet mango, and avocado is so fresh and delicious—and it’s easy to customize with whatever you have on hand.
Ingredients
1 cup jasmine rice
1 cup coconut milk + 1 cup water
Pinch of sea salt
1 can Caribbean black beans from Eden Foods
Juice of 1 lime (plus extra for finishing the beans)
Himalayan pink salt, to taste
1 ripe mango, diced
1 avocado, sliced
Fresh cilantro (optional)
Coconut Yogurt Drizzle
Coconut yogurt
Lime juice
Pinch of salt
(Stir together until smooth.)
Instructions
Cook the jasmine rice with coconut milk, water, and sea salt.
Warm the black beans and finish with fresh lime juice and a pinch of Himalayan pink salt.
Stir together the coconut yogurt drizzle.
Toss the diced mango with a squeeze of lime and a tiny pinch of salt.
Assemble your bowl with coconut rice, black beans, mango, and avocado.
Drizzle with the coconut yogurt sauce and finish with extra lime juice.
Follow @kaitlinraenutrition for more simple recipes and gut-friendly nutrition content 🤍