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I’m pretty sure I’ve posted something like this this before and called it something different (Fajita Bowl maybe?), but it’s cycling through my consciousness again so here you go. 🙂 The rice really doesn’t do that much for this meal, so there’s no reason not to leave it out to make a weight loss meal. I adapted this meal slightly from this recipe.

Mango, Black Bean & Rice Bowl

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 6 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving
  • 1 Grain Serving (optional)

Ingredients

Veggie Serving

  • 1 red pepper
  • 1 red onion
  • Salad greens to reach veggie weight

Protein Serving

  • 12 oz black beans, canned or freshly cooked (2 proteins)

Fruit Serving

  • 1 large ripe mango or peach (if fresh tropical fruit is hard to find or is out of season, jarred peach or mango salsa is a good substitute, but check for sugar!)

Fat Serving

  • 1 avocado (2 fat servings), 
    • Options for the avocado: Add slices on top, mash it with some salsa for some quick guacamole, or blend some or all of it into the dressing to make it extra creamy.

Grain Serving

  • 8 oz cooked brown rice (about 1/2 cup dry)

Condiments & Spices

  • Salsa, warmed with the beans or as a garnish
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • Slices of lime to garnish
  • Fresh chopped cilantro to garnish
  • Cilantro Lime Vinaigrette
    • 1 small lime, juiced
    • 1 handful fresh cilantro
    • 1 Tbsp white vinegar
    • Pinch of salt
    • 1 clove garlic

Directions

  1. Begin cooking the rice according to your regular rice cooking method.
  2. In a skillet over medium heat, sauté the onions and red peppers for about 5 minutes (either with a light spray of oil or using the dry sauté method with a lid)
  3. If it’s important to you to weigh vegetables after cooking rather than before, weigh them now and note the weight. Add lettuce or salad greens to your plate to reach your desired veggie weight.
  4. You can leave the veggies in the pan and mix the beans into them, or you can remove them and heat the beans separately, depending on your preference.
  5. Drain and weigh the black beans and add to the skillet along with the cumin, garlic, and a heaping spoonful of salsa. Add salt and pepper to taste.
  6. Make the dressing by pulsing the ingredients in a small blender cup.
  7. Dice the mango and assemble bowl as shown, or any other way that appeals to your sensibilities. Dress, garnish, and serve.

Recipe Source: Katie’s Bright Kitchen

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