This 30 minute mango quinoa bowl is fast and delicious, drizzled with a tangy vegan cashew sauce. Healthy dinner bowls make dinner fast and easy!
This post was created in partnership with the National Mango Board. All opinions are our own.
Meet our new favorite 30 minute recipe: this tropical mango quinoa bowl! Healthy dinner bowls are not only incredibly delicious, they’re beautiful and simple to make: the triple threat of weeknight cooking, am I right? Mangos weren’t always part of Alex and my weeknight repertoire. But, we’ve been practicing cutting them and incorporating them into our simple meal routine. This tropical mango quinoa bowl recipe is one of the most delicious ways we’ve tried yet. To show you just how simple quinoa bowl recipes are to pull together, we even put together a special video!
Related: Easy Healthy Dinner Recipes
Mango nutrition facts
Did you know that there are six varieties of mangos that are available in the US? Below is a little chart we made to show off a few of the most common varieties! For this recipe, we’re featuring the Francis mango.
A few fun facts about the Francis mango:
- When it’s ripe (watch how to choose a perfectly ripe mango!), the skin turns from green to yellow and it’s soft to the touch.
- It has a rich, sweet, and complex flavor.
- It grows on small farms throughout Haiti and is available in April to June.
- Like all mangos, the Francis mango is very high in vitamin C and is also a good source of vitamin A and fiber. One cup of diced mangos provides 100% of your daily vitamin C.
How to make a mango quinoa bowl
And now, how to make a tropical mango quinoa bowl! This recipe is vegan and gluten-free, and beautiful with all the colorful veggies! In addition to mango, the quinoa bowl includes red pepper, red cabbage, avocado, fresh greens, cilantro and cashews. Top it off with our citrus drizzle, a vegan cashew sauce made of soaked cashews, orange and lime juice, and fresh ginger. Quinoa bowl recipes are so simple to make: this one can be whipped up in just about 30 minutes. Alex and I made these bowls for my parents and they both loved the fresh flavors. My mom especially loved the vegan cashew sauce, and liked that it brings added protein to the dish since it’s made of cashews.
We hope you enjoy this mango quinoa bowl! As always, let us know in the comments below if you try them, or tag us on Instagram at @acouplecooks.
For more mango recipes…
- Grilled Mango Tacos with Dream Sauce
- Mango Black Bean Chili
- Grilled Teriyaki Mango Skewers
- Easy Mango Salsa Recipe
- Mango & Shrimp Salad with Cilantro Lime Dressing
Looking for more healthy dinner bowls?
Outside of this tropical mango quinoa bowl recipe, here are some of our favorite healthy dinner bowls (several of which are quinoa bowl recipes!):
- Chickpea Couscous Bowls with Tahini Sauce
- Raw Falafel Buddha Bowls
- Mediterranean Quinoa Salad Bowl
- Go Green Bowls with Lemon Yogurt Sauce
- Vegetarian Quinoa Bibimbap Bowls
- Chickpea Fattoush Bowls
- Best Stir Fry Vegetables with Teriyaki
- Thai Salad with Peanut Sauce Dressing
- Broccoli and Turmeric Yellow Rice Bowls
- Vegan Buddha Bowl with Tahini Sauce
- Veggie Burrito Bowls with Cauliflower Rice
- All recipes with quinoa!
This recipe is…
This mango quinoa bowl recipe is vegetarian, vegan, gluten-free, plant-based, and dairy-free.Print
This 30 minute tropical mango quinoa bowl is fast and delicious, drizzled with a tangy vegan cashew sauce. Healthy dinner bowls make dinner fast and easy!
For the quinoa bowl
- 1 1/2 cups quinoa
- 1/2 teaspoon kosher salt
- 3 to 4 Francis mangos
- 1 avocado
- 1 red pepper
- 1/2 small red cabbage
- 8 cups mixed greens
- Cashews, for the garnish
- Fresh cilantro, for the garnish (optional)
For the citrus drizzle
- ½ cup raw cashews
- 1 teaspoon minced ginger
- ½ cup orange juice (1 large orange)
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- Place the cashews in a bowl and soak them while making the recipe, or at least 20 minutes.
- Cook the quinoa (or use our Instant Pot quinoa method): Using a strainer, rinse the quinoa under cold water, then drain it completely. Place the quinoa in a saucepan with 3 cups water. Bring it to a boil, then reduce the heat to low. Stir once, then simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains). Remove from the heat, cover the pot and allow the quinoa to steam for 5 minutes, then fluff the quinoa with a fork. Stir in 1/2 teaspoon kosher salt.
- Meanwhile, dice the mango. Chop the avocado. Dice the pepper. Shred the cabbage.
- When the quinoa is done, drain the cashews. Peel and mince the ginger. Add cashews, ginger, orange juice, lime juice, and kosher salt to the bowl of a high speed blender. Blend until the mixture is completely smooth. Add more water as you go if needed. Taste and add more salt or lime juice if desired.
- To serve, place the quinoa and greens in a bowl, and arrange the veggies and mango on top. Garnish with cashews and chopped cilantro, and drizzle generously with dressing (make sure to use enough to flavor the entire bowl; the dressing also brings in added protein!).
- Category: Main Courses
- Method: Raw
- Cuisine: Tropical
Keywords: Quinoa Bowl, Mango Bowl, Tropical Bowl, Mango Buddha Bowl, Buddha Bowl, Vegan Dinner Recipe, Vegan Dinner Ideas, Vegetarian Dinner Ideas
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.