Sweet Potato Black Bean Bowls with Mango Tahini Sauce

Easy Sweet Potato Black Bean Bowls with mango tahini sauce make a healthy and tasty vegetarian weeknight meal!

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

How colorful are these? My mood is elevated by simply looking at them! As we come into fall and everything slowly turns into varying hues of orange and beige, fear not. We're feasting on yellow and green and all the plant colors galore. So purty!

The idea for this recipe came from its sister recipes, my Roasted Veggie Bowl, Southwestern Sheet Pan Veggie Dinner and Buddha Bowls with Peanut Sauce.

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.

Fresh, juicy, vibrant mango brings all the lovely flavors of this bowl together. For the sauce, we're pairing mango with simple ingredients you likely have in your pantry like creamy tahini, tangy apple cider vinegar, a splash of velvety olive oil, and curry powder. Hungry yet?

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.

Potential health benefits of mangos

With over thirteen grams of protein and fiber per serving, these buddha bowls are a wholesome and filling answer to the "what's for dinner?" question.

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!

How to slice mango

Mango is a stellar addition to sauces and dressings thanks to not only the sweet and bright flavor, but also the creamy texture it lends.

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.

Sometimes when I buy mangos at the store, they're pretty hard so I let them sit on my counter for a few days to get softer and sweeter. Once they're ripe, if I'm not using or eating them right away, I'll store them in the refrigerator for up to five days. There's nothing like cold mango right out of the fridge!

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

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.

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

Recipe tips and substitutions

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

• Use chickpeas if you don't have black beans on hand.
• 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, almond butter may work instead.

Mire quick vegetarian meals

• Curried Cauliflower Chickpea Buddha Bowls
• Peanut Noodles with Broccoli
• Curried Chickpea Salad

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