Black Bean Bowls with Sweet Potatoes and Mango Tahini Sauce
Ingredients
The bowls
-
1
15oz can
black beans, drained and rinsed
-
2
medium
sweet potatoes, diced
-
2
tbsp
coconut oil, melted
-
½
tsp
fine sea salt
-
4
cups
chopped and de-stemmed kale, packed
-
2
cups
cooked brown rice
-
⅓
cup
chopped green onions, for garnish
The mango tahini sauce
-
3
tbsp
tahini
-
1
tbsp
extra virgin olive oil
-
1
ripe
mango, diced or 1 cup defrosted from frozen mango
-
½
cup + 2 tbsp
water
-
1 ½
tbsp
apple cider vinegar
-
1
tbsp
mild curry powder
-
½
tsp
fine sea salt
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- In a large bowl, toss black beans and diced sweet potatoes with melted coconut oil, salt, and pepper.
- Spread the mixture onto the baking sheet in an even layer and roast for 25 minutes, tossing halfway through.
- While the vegetables roast, blend tahini, olive oil, mango, water, apple cider vinegar, curry powder, salt, and pepper until smooth, adjusting water for desired consistency.
- In a separate bowl, massage kale with a portion of the mango sauce and a pinch of salt and pepper until slightly wilted.
- Assemble the bowls by placing a scoop of rice, followed by the dressed kale, and then the roasted bean and sweet potato mixture. Top with mango sauce and garnish with green onions.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
18g
Total carbohydrates
60g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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