Black Bean Bowls with Sweet Potatoes and Mango Tahini Sauce

Vibrant Black Bean Bowls complete with roasted sweet potatoes, kale, rice and creamy mango tahini sauce make a healthy and fun meal with flavors you'll actually get excited about! Bursting with color and packed with whole grains, greens, and plant protein. I love these for a filling mid-week lunch. Vegan and gluten free!

We're makin' bowls for dinnaaaa! Or lunch.

How colorful are these beauts? Sweet and tangy mango tahini sauce slathered on roasted veggies and beans...you really can do no wrong here.

It's no shock that we love our bowls. The idea for this gem came from its sister bowl recipes, my Chickpea Glow Bowls, Roasted Veggie Bowl, and Buddha Bowls with Peanut Sauce. Welcome to the fam!

I absolutely love doing sheet pan build-your-own-bowl situations for weeknight meals because you can throw in whatever veggies and grains you have on hand and make it your own. Be chill or be fancy!

Ingredients

• Black beans: I use drained and rinsed canned beans to help aid in digestion. You could also use homemade beans!
• Sweet potatoes: I just love these sweet, roasty spuds paired with beans, greens, and sauce.
• Brown rice: I love rice as the base of this bowl, and I'm known to use microwave kind for convenience. No shame! Quinoa or farro would be fab, too.
• Kale: A hearty veg addition for a nice nutrient boost and pop of green.
• Mango tahini sauce: Fresh, juicy mango brings all the lovely flavors of this bowl together and adds creamy texture. For the sauce, we're pairing mango with simple ingredients including creamy tahini, tangy apple cider vinegar, a splash of velvety olive oil, and curry powder. It's a seriously tasty (and unique) combo!

What makes this nourishing

Fun fact: Historically, mangos have been revered as symbols of life, love and happiness. Talk about happy food!

• Over thirteen grams of protein and fiber per serving, hello!
• A meal in a bowl with complex carbohydrates, plant protein, and veggies
• Mangos are also an excellent source of vitamin C, offering 50% of the daily value per 3⁄4 cup serving. They’re also a good source of folate and copper, at 15% of the daily value per serving
• Mangos contain polyphenols like beta-carotene, lutein and other carotenoids that account for the mango’s yellow hue
• Anthocyanins contribute to the red color in some varieties. Emerging research suggests that mangos may have an impact on gut health, too!

Substitution ideas

I love the combination of caramelized sweet potatoes, black beans, and kale for a hearty, Cuban-inspired vibe, but feel free to use what you have on hand.

• Try chickpeas if you don't have black beans.
• Swap the brown rice for quinoa or farro. Frozen grains work great here, too.
• Use butternut squash instead of sweet potatoes.
• Omit the kale and add veggies like roasted cauliflower or Brussels sprouts.
• If you don't have tahini, try almond butter!

How to cut mango

Cutting into a mango can be a tad intimidating, but after you try it once, I promise you'll be a pro. It's much easier than it looks!

To ensure your mango is just ripe, give it a gentle squeeze. It should give slightly when pressed. Each mango variety has a slightly different color, so don’t use color as an indicator for ripeness. I know that

1. Rinse the outside of the mango before cutting into it.
2. Use a cutting board and a sharp knife to slice each side along the pit. If your knife keeps hitting the seed without getting a good chunk of fruit, you’re on the wrong side!
3. Slice the flesh vertically, being careful not to cut through the skin.
4. Use a spoon to scoop out the flesh.

Typing this is making me hangry.

If you happen to be blessed with leftover sauce, it's absolutely delish drizzled on just about anything savory, like fish, tofu, raw vegetables and beyond.

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