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- 6 small golden beets, roasted, peeled and cubed
- 2 poblano peppers, roasted, peeled and chopped
- 1 cup (dry) jasmine white rice or brown rice, cooked
- 1/4 cup unsweetened coconut flakes
- pinch of salt
- 1 can (15oz) black beans, rinsed
- 2 ripe mangoes, peeled and chopped into bite sized pieces
- 2 ripe avocados, sliced
- 1 bunch cilantro, rinsed and chopped
- 2 limes, sliced in to wedges
- salt to taste
- turmeric, sprinkle on top
- sriracha, optional for topping
- 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.