This post may include affiliate links; for details, see our disclosure policy.
This mango quinoa bowl is fast and delicious, drizzled with a tangy vegan cashew sauce. Healthy bowl meal recipes 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! 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 recipe is one of the most delicious ways we’ve tried yet.
How to make a mango quinoa bowl
Here’s how to make a tropical mango quinoa bowl! This recipe is vegan and gluten-free, and beautiful with all the colorful veggies! Here’s what to do:
- Make the quinoa: Here’s our tried and true method for How to Make Quinoa.
- Dice the mango: This is the hardest part! We made a video to show you just how easy it is: here’s How to Cut a Mango.
- Chop the other veggies: Dice the red pepper. Slice the cabbage. Cut the avocado.
- Make the citrus drizzle: Blend up our 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. See the video below to watch how it’s done!
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.
More mango recipes!
Love mangos? Try more delicious 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
This mango quinoa bowl recipe is…
Vegetarian, vegan, gluten-free, plant-based, and dairy-free.
Quinoa Mango Bowls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Description
This mango quinoa bowl is fast and delicious, drizzled with a tangy vegan cashew sauce. Healthy bowl meal recipes make dinner fast and easy!
Ingredients
For the quinoa bowl
- 1 ½ cups quinoa
- ½ 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
Instructions
- 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 ½ 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
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
- Easy Healthy Dinner Recipes
- All recipes with quinoa!
Wow, wow. Talk about an explosion of taste–especially from the mangoes and citrus drizzle. This will become a staple bowl for us.
These just seem so perfect for the summer! Can’t wait to try them on a sunny weekend afternoon!
LOVE mangos! Looks so good ?
nice with mangoes, have not used them in salad before, and the cashew oj dressing-drizzle too, much better than an artificially sweetened store brand, thank you for this recipe and for the information about Francis vs Tommy mangos
So interesting about the different varieties of mangos! These bowls look delicious.