Savory Mango & Chipotle Quinoa Buddha Bowls (Vegan)

GFGluten Free

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These Gluten Free and Vegan Savory Mango Buddha bowls are loaded with Chipotle Quinoa, Avocado, and Steamed Kale to create a healthy and nutritious meal!

As I mentioned in my last post, I am quite overloaded with mangos at the moment. While I don’t necessarily see this as a problem, it has inspired me to create some delicious mango recipes — rather than eating them all over my sink 😉

I’m a huge fan of savory-and-sweet, so I decided to experiment with some savory mango recipes this time. However, if you like to keep things sweet, be sure to check out my delicious Mango Zucchini Blondies. They’re Gluten Free, Vegan, and only sweetened with fruit!

As a foodie, I will admit that sometimes I can get carried away with recipes. I love to spend time in the kitchen! But some of us do not, or simply don’t have the time to. That’s why I decided to keep this recipe nice and simple. Or shall I say, sweet and simple? Ha.

Savory Mango Buddha Bowl Chipotle Quinoa Gluten Free Vegan

This Buddah Bowl comes together in only 30 minutes, but is still delicious. The sweet, juicy Mango complements the Smoky Chipotle Quinoa perfectly. Plus, the Fresh Cilantro, Avocado, and Lime Juice take the flavor profile over the top! I also added some Black Beans for some extra plant-based protein, and some steamed Kale for that extra #health.

Savory Mango Buddha Bowl Chipotle Quinoa Gluten Free Vegan

I posted the above teaser photo on my Instagram a week or so ago, and many of you were very excited about the concept of savory mango recipes! A few more are coming your way, but if YOU have any suggestions you would like to see, please let me know in the comments 🙂

A Few Final Notes:
  • I created this recipe to serve two, but feel free to double or triple it for meal prep! It should keep well in the fridge.
  • A ripe Mango will be soft to the touch and fragrant when it is ready. The sweeter and juicier, the better!
  • If you do not have Avocado on hand, these Buddha Bowls would also be great with some Pepitas or sliced Almonds.

Savory Mango Buddha Bowl Chipotle Quinoa Gluten Free Vegan

If you’re looking for other 30 minute meals, be sure to check out my One Pot Mexican Inspired Quinoa and Asparagus and Mushroom Quinoa! And finally, don’t forget to tag me on Instagram @frommybowl + #frommybowl if you recreate this recipe 🙂


Savory Mango Buddha Bowls with Chipotle Quinoa (Vegan)

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These Gluten Free and Vegan Savory Mango Buddha bowls are loaded with Chipotle Quinoa, Avocado, and Steamed Kale to create a healthy and nutritious meal!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x


  • 1 Ripe Mango (should be soft and fragrant!)
  • 1 Avocado
  • 1 Lime, juice of
  • 2 cup Cooked Black Beans (rinse if using canned)
  • 1/2 bunch Kale, cut into bite-sized pieces
  • 2/3 cup Chopped Cilantro, loosely filled

For the Chipotle Quinoa:

  • 2/3 cup Quinoa, dry
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Chipotle Powder
  • 1/2 tsp Salt
  • 1 1/3 cup Water


  1. In a medium pot, combine all ingredients for the Chipotle Quinoa and bring to a boil. Cover, reduce the heat, and let simmer for 15 minutes, or according to package instructions. 
  2. In the meantime, chop the Mango, Cilantro, Kale, and Avocado. Rinse the black beans if you are using canned.
  3. Gently steam the Kale for 2-3 minutes using a steamer, or simply sauté in a pan over medium heat with a splash of water, until all water has dissolved and the kale is bright green and tender.
  4. Once the Quinoa has finished cooking, turn off the heat and let sit for 5 minutes, then fluff with a fork.
  5. Divide the Kale, Quinoa, Beans, Avocado, Mango, and Cilantro equally between two bowls, then top each bowl with the juice of 1/2 of a Lime. Serve immediately, or store any leftovers in the fridge for up to 1 week. 

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Savory Mango Buddha Bowl Gluten Free Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I just tried this! It is FABULOUS! I used canned chipotles instead of the spice, however, and stirred in the quinoa as it was done cooking. So good. Thanks for a great recipe!

  2. Sounds delicious, Caitlin! This combination of black beans, quinoa, greens, and a tropical fruit is my favorite!

  3. 4 stars
    I tried this today, I just added tomatoes, cucumber and spring onion, and swapped black beans for kidney beans. Since I don’t have chipotle powder, I used paprika and chili powder instead. Turned out really nicely, however, I forgot to add the beans when I assembled the bowl, so after eating and realising my mistake, I ate the beans on their own, haha! You know you’re vegan when you can eat beans and nothing else! Anyways, I liked the recipe, and the sweetness from the mango was a really nice twist!