This savory-sweet bowl is easy to make + super nutritious. Peppers, red onion, corn + mango tossed with cumin + allspice then roasted to perfection and placed on top of some beans + rice. A superb weeknight meal or meal prep for the week!
INGREDIENTS – serves 2-3
1 mango, 1-2″ chunks
1 bell pepper, 1/2″ slice
1 poblano, 1/2″ slice
1/2 red onion, 1/2″ slice
1 corn cob, husks removed + cut in 1/2
2T olive oil
1/4t garlic powder
3-4c cooked rice
1 1/2c or 1 can kidney, black or pinto beans
Topping ideas: avocado, cabbage, lime, green onion, cheese
Preheat oven to 375°F. In a large bowl, toss mango, peppers, onion + corn in olive oil, cumin, allspice, garlic powder, salt + pepper, evenly distribute on a baking sheet then roast for 20 minutes.
Carefully cut the corn off the cob and return the kernels to the baking sheet, toss with the mango + peppers then scoop onto a big bowl of rice + beans adding all of your favorite toppings.