Mango Blackbean Rice Bowl with Cilantro Hemp Cream

Preparation Time – 10 minutes

Cooking Time – Nada if you have your rice cooked!

Servings – 4


For the Hemp Tahini Coriander Cream

  • 60g Linwoods Shelled Hemp 
  • 60g drippy tahini
  • 2 large handfuls of fresh coriander leaves
  • ½ tsp salt
  • 2 tbsp lime juice
  • 80ml water
  • 1 garlic clove


For the Bowls

  • Short grain brown rice or rice of choice, approx. ½ cup cooked per person 
  • 1 ripe mango, peeled and diced
  • Half a small cucumber thinly sliced
  • 8 – 10 radishes thinly sliced
  • 2 medium carrots; create ribbons using a peeler!
  • 1 can of black beans, drained and rinsed well
  • Sesame seeds and fresh coriander to serve



  1. Blend together all “cream” ingredients in a high speed blender. You will need a high speed blender to create a creamy smooth dressing.
  2. Set to one side or you can make it and store it in the fridge for up to one week.
  3. Assemble bowls warm or cold, dividing ingredients evenly and dressing with the coriander hemp tahini cream! Sprinkle with sesame seeds and garnish with some fresh coriander before serving!


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