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Peach Salsa Rice Bowls

Peach Salsa Rice Bowls – Your meatless Monday just got a whole lot tastier! You’ll want to put this fresh peach salsa on everything! Scroll down for VIDEO & RECIPE! 

PEACH SALSA Rice Bowls! Your meatless Monday just got a whole lot tastier! (vegan, gluten free)
Originally posted August 2011. Recipe, photos, post, and video updated May 2017.

Peaches and I. We’re amigos. Compadres. Kindred spirits.

In a big, big way.

In every way, in fact, other than fuzzy peach skin. While it’s nice to touch with my fingers, it is not so nice for my mouth. I get twitchy just thinking about it. Yeesh.

Anyway.

Have you ever eaten peach salsa? It’s a revelation. Bright, fresh, sweet, tangy peaches turn into INCREDIBLE salsa with just a few ingredients. And once it’s made, you’ll want to put that peach salsa on everything. My fave? Rice bowls!

Fresh Peach Salsa - It's SO GOOD in rice bowls, with fish, chicken, or even stirred into quinoa for a quick salad! These Fresh Peach Salsa Rice Bowls are the perfect easy dinner! (plus, they're gluten free and vegan!)
We live in the desert, so our peach season is early–late spring/earliest summer, and every May we go peach picking at one of the orchards near our house. It’s less glamorous than it sounds–a whole lot more sweating going on in the 90+ degree heat–but the results have never ever let us down. We come home with as many peaches as we can carry. They ripen over the next few days and we eat as many as we can fresh before freezing the rest to make Peach Berry Crisp and smoothie like this or this down the road.

This peach salsa has become a favorite and a tradition. When the peaches are at their peak, we dice them up and stir in our favorite salsa add-ins to create a fresh, flavorful salsa I can eat by the spoonful. To turn it into a meal, we usually make these peach salsa rice bowls with black beans and rice–coconut rice, cilantro lime rice, or magic green rice–and dive in!

Peach Salsa Rice Bowls - This fresh peach salsa is INCREDIBLE (and also works with mango when peaches are out of season.) LOVE these rice bowls!

Notes on the Recipe

All about that base.  You can easily swap out the rice I use for the base here for brown rice or quinoa. I love playing with different white rice combinations–coconut rice is amazing, or our stand-by magic green rice, or cilantro-lime rice are all delicious.

Paleo? This salsa is also INCREDIBLE on fish or chicken. I love this honey-lime marinade.

How long will it keep? The lime juice helps prolong the life, but you’ll want to eat it within about 2-3 days, tops. Peaches are just so delicate they don’t last much longer. If you use mango instead, you can get away with 4-5 days.

Not into peaches? This also works beautifully with mango! I love yellow mangos (sometimes called Atulfo or champagne mangos).

Change it Up! If you want, you can try adding chili powder, cumin, or a pinch of chipotle chili powder to the salsa. It’s fun to play with the flavor!

Like this Recipe? You might also like…

I LOVE peach season, so this peach salsa rice bowl is one of my favorite dinners!
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Peach Salsa Rice Bowls


  • Author: One Lovely Life

Ingredients

Scale

For peach salsa:

  • 45 large peaches, skins removed* and diced
  • 3 Tbsp red onion, finely minced
  • 3 Tbsp cilantro, finely minced
  • 1/2 jalapeno, ribs and seeds removed and finely minced
  • juice of 1 lime
  • pinch salt and pepper

For the rice bowls:

  • 4c cooked rice or quinoa
  • 2 (14.5oz) cans black beans, drained and rinsed
  • 1 recipe peach salsa (recipe above)

Instructions

  1. Directions:
  2. Assemble peach salsa by tossing peaches, onion, cilantro, jalapeno, lime juice, salt and pepper together in a large bowl.
  3. Assemble individual rice bowls by layering together rice, black beans, and peach salsa as desired.

Notes

How long will it keep? The lime juice helps prolong the life, but you’ll want to eat it within about 2-3 days, tops. Peaches are just so delicate they don’t last much longer. If you use mango instead, you can get away with 4-5 days.

Not into peaches? This also works beautifully with mango! I love yellow mangos (sometimes called Atulfo or champagne mangos).

Change it Up! If you want, you can try adding chili powder, cumin, or a pinch of chipotle chili powder to the salsa. It’s fun to play with the flavor!

*To remove peach skins easily, bring a large pot of water to a rolling boil. Add peaches for 45-60 seconds. Remove from boiling water and place in a large bowl of cold water. The skins should come off easily.

PEACH SALSA Rice Bowls! Your meatless Monday just got a whole lot tastier! (vegan, gluten free)

11 Comments

  1. This looks wonderful! I love peaches, too, and I love the idea of making this with quinoa, too. I wonder if you could use nectarines and not peel them? I don’t like the flavor as much, but I have a couple large nectarines at home. I’ll let you know how it goes. 🙂

    1. Ash – If you read through the recipe notes you’ll see that only the salsa is Whole30. You can add it to a cauliflower “rice” bowl with some shredded chicken or beef, but you’re right–no beans (or rice!) on Whole30!

  2. Hi Emily, is there a way we can “pin” this recipe? When I try to it says no images were found. I’m sorry- it looks delicious and I would love to save it to try when peaches are in season for us!

    1. Allison – Yes! Can you tell me more? I can pull up the images on my iPhone and on my desktop. Can you tell me what you’re using so I can try to troubleshoot for you? In the meantime, I can pull it up when I search “peach salsa rice bowls” on Pinterest, or you can see one of my pins here. I’m so sorry you’re having trouble!

      1. Thank you so much- it worked for me! Not sure what the difficulty was on my end the first time. Can’t wait to try this! 🙂
        I love reading your blog- thank you for all you do and the ideas and inspiration. 🙂

        1. I’m so glad! (I was hoping I hadn’t done something awful and broken something–which has happened before!). I hope you have a wonderful day!

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