Wash and trim the greens off the beets. Wrap in foil and roast at 400F for about 60 minutes depending on the size of your beets.
While the beets are roasting, prepare your rice and roasted poblano peppers.
In a medium saucepan, bring 1 cup of rice and 1.5 cups of water to a boil. Adding a pinch or two of salt.
Turn the heat to low, add coconut flakes to the top layer and cover. Approx. 20 min for white and 30-40 for brown followed by a 10 minute rest off the burners. (Follow the package instructions for your rice of preference.)
Next roast the poblanos on a gas cooktop with tongs over an open flame. Turning with the tongs as each side blackens - the whole process should take about 3-4 minutes per pepper. (You may also roast these in the oven on a rimmed baking sheet alongside the beets - the cooking time will be much shorter than the beets)
Once blackened, place peppers in a sealed container - tupperware or plastic bag - seal and let rest for about 10 minutes. Once cooled, remove the peppers, peel off skin and chop.
Prepare all the other ingredients: rinse beans, chop mangos and cilantro, slice the avocados and limes.
Combine everything into a large bowl except for the avocado which should be place on top of each serving.
Liberally squeeze with lime juice and a sprinkle of salt and turmeric.
Top with an extra lime wedge. Squeeze of sriracha optional.