Chicken Quinoa Bowls with Mango and Black Beans

mango black bean superfood bowls recipe

4.7 from 3 reviews

Chicken Quinoa Bowls Recipe with quinoa, kale, chili chicken, mango, black beans, cilantro, jalapeños and healthy Cilantro Avocado Dressing.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 1 cup quinoa, uncooked
  • 1 lb boneless & skinless chicken breasts, cut into 0.5” pieces*
  • 1 tbsp coconut oil or avocado oil
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 bunch Lacinato kale, stalks removed & finely chopped
  • 1 large ripe mango, peeled & diced
  • 14 oz can black beans, drained & rinsed
  • 2 large avocados, pitted and sliced
  • 1 lime, cut into wedges**
  • 1 jalapeno pepper, seeded & minced (leave seeds in if you like heat)
  • 1 bunch cilantro, finely chopped**
  • Cilantro Avocado Dressing


  1. Cook quinoa as per package instructions.
  2. In the meanwhile, preheat large non-stick skillet on medium – high heat and swirl oil to coat. Add chicken, chili powder and salt; cook for 10 minutes or until cooked through, stirring occasionally. Set aside.
  3. Chop vegetables/fruits and get other ingredients ready. Make Cilantro Avocado Dressing.
  4. To serve, I like to place everything in a large baking dish for self-serve or divide evenly among 4 bowls and drizzle with dressing. Enjoy warm or cold.

Store: Refrigerate covered for up to 2 days. Dressing doesn’t turn brown if kept refrigerated in a glass airtight container for up to a few days. Shake before use.


*You can skip chicken or replace with tofu for a vegan version. **1 lime and a bunch of cilantro are enough for bowls themselves as well to make Cilantro Avocado Dressing.

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