This post was created in partnership with The National Mango Board. All opinions are our own.

This time last year, we were sailing the seas of the Caribbean, sipping Dark and Stormy cocktails with breakfast every morning and snorkeling throughout the day in crystal clear, turquoise-blue waters. There were eight family members on board, including Ryan’s dad, who captained the spacious catamaran which was our floating home for the week. Over the years, we’ve taken this trip a handful of times, and it has become a tradition for the three adult couples to take turns cooking dinner for the entire family. The kitchen or “galley” is equipped with a small refrigerator, an oven, and a 3-burner stove, and it’s a highlight of the vacation when there are multiple pots bubbling away at sunset while Caribbean music plays in the background. Last year we surprised everyone with Creamy Sun-Dried Tomato Rigatoni with Arugula—one of our favorite quick weeknight pasta dishes from the blog—and our sister-in-law Jenny made colorful and delicious burrito bowls when it was her turn to cook. As we took our first bite of her creation, the skies parted, choirs of angels began to sing, and we have been burrito bowl converts ever since. Inspired by her heavenly dinner on the boat, we created a new recipe with a tropical twist. All hands on deck—we’re excited to introduce you to… Veggie Burrito Bowls with Grilled Mango!

It’s officially summer—time to fire up the grill and celebrate! And there’s no better way to kick off the season than with fresh produce. June happens to be National Mango Month—the perfect time to feature this nutritious superfruit—and these burrito bowls are a healthy and delicious way to ring in the new season. In this hearty recipe, spiced black beans and quinoa are accompanied by grilled zucchini and grilled mango then topped with sautéed onions and peppers and homemade pico de gallo. Served with a dollop of Greek yogurt, shredded cheese, chopped cilantro, and lime, your next backyard party is starting to sound pretty, pretty, pretty good.

Have you ever tried grilling mango before? It adds an extra depth of flavor that is tropical, smoky, and caramelized. Plus, it’s a nutritious addition to these bountiful bowls since one cup of mango contains 100% of your vitamin C for the day and has just 100 calories. If you’ve ever wondered about a quick hack for peeling half a mango, watch our video below to learn our easy technique and become a mango-slicing pro. This recipe calls for mango halves, which is why we use this pint glass trick. For cutting mango into smaller slices or cubes, check out this simple tutorial! And thankfully, since there are six varieties of mangos that all ripen at different times throughout the year, you can enjoy Veggie Burrito Bowls with Grilled Mango winter, spring, summer, or fall!

Veggie Burrito Bowls with Grilled Mango
Serves 2 to 3

For the quinoa:
1 cup (177 g) uncooked quinoa
2 cups (473 ml) water
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

For the black beans:
1 can (439 g) black beans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin

For the pico de gallo:
2 roma tomatoes (about 185 g), chopped
1/4 cup (35 g) chopped red onion
1 teaspoon minced jalapeño
1/2 to 1 teaspoon freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the sautéed vegetables:
2 tablespoons extra-virgin olive oil
1 green bell pepper, thinly sliced
1/2 large yellow onion (or 1 small yellow onion), thinly sliced
1/2 teaspoon salt

For the grilled vegetables:
2 small zucchini
a few pinches of salt
freshly ground black pepper
1 to 2 large mangos (see note)
olive oil

For assembly:
Greek yogurt or sour cream
shredded cheese
lime wedges
chopped cilantro

To make the quinoa:
Place the quinoa in a fine-mesh strainer, and rinse with cold water until the water runs clear. Let drain briefly, then transfer the quinoa to a medium saucepan. Add the water, chili powder, salt, black pepper, and garlic powder, and stir to combine. Set the pan over medium-high heat, cover, and bring to a boil. Once boiling, lower the heat as low as possible, and cook for 15 minutes without opening the lid. Then turn off the heat and leave the pan covered for an additional 5 minutes to allow the water to fully absorb into the quinoa. Stir and fluff the quinoa with a spoon, then use immediately or transfer to a sealed container in the fridge for up to 3 days.

To make the black beans:
In a small saucepan, combine the black beans, salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin. Set over medium-low heat, and bring to a simmer, stirring occasionally. Cook for 2 to 3 minutes, then remove from heat. Use immediately, or transfer to a sealed container in the fridge for up to 3 days.

To make the pico de gallo:
In a small bowl, combine the tomatoes, red onion, jalapeño, lime juice, salt, and black pepper. Toss until evenly blended. Use immediately, or transfer to a sealed container in the fridge for up to 1 day.

To make the sautéed vegetables:
Set a large, deep skillet over medium heat. When hot, add the oil, followed by the sliced pepper, yellow onion, and salt. Cook, stirring occasionally, until the vegetables are tender and beginning to turn golden, 7 to 9 minutes. Remove from heat, and use immediately, or transfer to a sealed container in the fridge for up to 1 day.

To make the grilled vegetables:
Remove the stems from the zucchini, then slice them in half lengthwise. Place them cut-side-up and sprinkle with a few pinches of salt and a few grinds of black pepper.

Cut down both sides of the mango from stem to tip, creating two “steaks.” Use a pint glass to remove the skin, leaving the steak intact—check out the video above to see how to do it.

Heat an outdoor charcoal grill or a stovetop grill pan over high heat. When hot, brush the grill with olive oil, and place the zucchini cut-side down. Cook for 3 to 4 minutes, until blackened grill marks appear and the zucchini is beginning to become tender. Flip and repeat on the second side. When fully cooked, remove from the grill and transfer to a cutting board. Dice the zucchini into 1/2-inch pieces.

Brush the grill with olive oil again, place the mango steaks flat-side down, and cook for 1 to 2 minutes, until blackened grill marks appear. Flip and repeat on the second side for 1 minute. Transfer to a cutting board, and slice into strips.

To assemble the bowls:
In a large wide bowl, spread a layer of quinoa. Place servings of each component around the bowl: black beans, sautéed peppers and onions, grilled zucchini and mango, pico de gallo, Greek yogurt or sour cream, shredded cheese, and lime wedges. Sprinkle chopped cilantro over the top, and serve immediately while hot. Enjoy!

notes:
— The quinoa, black beans, pico de gallo, and sautéed vegetables can all be made ahead of time, if desired. Be sure to re-heat the quinoa, beans, and sautéed vegetables before serving for best results.
— When selecting mangos, choose fruits that are somewhat firm. If they are too ripe and soft, they can fall apart during grilling.