Tazones de buda de frijoles negros y camote con salsa de mango y tahini<\/h2>\n
![](\"http:\/\/www.mango.org\/wp-content\/uploads\/2020\/09\/Sweet-Potato-Black-Bean-Buddha-Bowls-with-Mango-Tahini-Sauce-UsersMarissa-KhanDownloadsMango-Tribe-Recipe-Teaser-214x235-1-150x150.jpg\")
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\nFor the Bowls<\/h4>\n
For the Bowls<\/h4>\n\n- 1 (15) oz can black beans, drained and rinsed<\/li>\n
- 2 medium potatoes, diced<\/li>\n
- 2 tbsp coconut oil, melted<\/li>\n
- 1\/2 tsp fine sea salt + freshly ground pepper<\/li>\n
- 4 cups chopped and de-stemmed kale, packed (about 5 oz)<\/li>\n
- 2 cups cooked brown rice<\/li>\n
- 1\/3 cup chopped green onions, for garnish<\/li>\n<\/ul>\n
For the Mango Tahini Sauce<\/h4>\n\n- 3 tbsp tahini<\/li>\n
- 1 cup mango, diced or 1 cup defrosted from frozen mango*<\/li>\n
- 1\/2 cup + 2 tbsp water<\/li>\n
- 1\u00bd tbsp apple cider vinegar<\/li>\n
- 1 tbsp mild curry powder<\/li>\n
- 1\/2 tsp fine sea salt + freshly ground black pepper<\/li>\n<\/ul>\n<\/div>\n\n
\n- Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.<\/li>\n
- Place black beans and sweet potatoes in a large bowl. Toss with coconut oil, 1\/2 tsp salt and several grinds of pepper. Spread onto baking sheet and arrange in an even layer. Roast for 25 minutes (or until sweet potatoes are tender), tossing halfway through.<\/li>\n
- Meanwhile, place tahini, olive oil, mango, 1\/2 cup of the water, apple cider vinegar, curry powder, salt and a few grinds of pepper in a blender (I use my Nutribullet). Blend until smooth, adding more water as needed (I did another 2 tbsp). You may need to add more water depending on how thick your tahini is. You should be able to drizzle the sauce with a spoon. Season to taste with another pinch of salt or a splash of maple syrup if needed to balance the flavors.<\/li>\n
- Place kale in the bowl you used for the beans and sweet potatoes. Massage 1\/4 cup of the mango sauce and a good pinch of salt and pepper into the leaves, until slightly wilted.<\/li>\n
- Assemble bowls by placing a scoop of rice in the bottom of the bowl followed by a handful of the dressed kale, then the bean and sweet potato mixture. Top liberally with mango sauce and garnish with green onion, if desired.<\/li>\n<\/ol>\n<\/div>\n\n
*If using frozen mango, be sure to fully defrost it in the microwave or over the stove prior to blending.
\nINSTANT POT: Place 1 cup brown rice, 1 1\/4 cups water, and 1\/2 tsp salt in the pot. Cook on Manual\/High Pressure for 10 minutes and then let the pressure release naturally for 10 minutes. Release any additional steam, open lid, and fluff with fork. STORAGE: Store leftovers separately in the fridge in air-tight containers for up to three days. Assemble right before serving.<\/p>\n
Recipe submitted by Alexis Joseph, The Hummusapien.<\/em><\/p>\n<\/div>\n
For the Mango Tahini Sauce<\/h4>\n\n- 3 tbsp tahini<\/li>\n
- 1 cup mango, diced or 1 cup defrosted from frozen mango*<\/li>\n
- 1\/2 cup + 2 tbsp water<\/li>\n
- 1\u00bd tbsp apple cider vinegar<\/li>\n
- 1 tbsp mild curry powder<\/li>\n
- 1\/2 tsp fine sea salt + freshly ground black pepper<\/li>\n<\/ul>\n<\/div>\n\n
\n- Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.<\/li>\n
- Place black beans and sweet potatoes in a large bowl. Toss with coconut oil, 1\/2 tsp salt and several grinds of pepper. Spread onto baking sheet and arrange in an even layer. Roast for 25 minutes (or until sweet potatoes are tender), tossing halfway through.<\/li>\n
- Meanwhile, place tahini, olive oil, mango, 1\/2 cup of the water, apple cider vinegar, curry powder, salt and a few grinds of pepper in a blender (I use my Nutribullet). Blend until smooth, adding more water as needed (I did another 2 tbsp). You may need to add more water depending on how thick your tahini is. You should be able to drizzle the sauce with a spoon. Season to taste with another pinch of salt or a splash of maple syrup if needed to balance the flavors.<\/li>\n
- Place kale in the bowl you used for the beans and sweet potatoes. Massage 1\/4 cup of the mango sauce and a good pinch of salt and pepper into the leaves, until slightly wilted.<\/li>\n
- Assemble bowls by placing a scoop of rice in the bottom of the bowl followed by a handful of the dressed kale, then the bean and sweet potato mixture. Top liberally with mango sauce and garnish with green onion, if desired.<\/li>\n<\/ol>\n<\/div>\n\n
*If using frozen mango, be sure to fully defrost it in the microwave or over the stove prior to blending.
\nINSTANT POT: Place 1 cup brown rice, 1 1\/4 cups water, and 1\/2 tsp salt in the pot. Cook on Manual\/High Pressure for 10 minutes and then let the pressure release naturally for 10 minutes. Release any additional steam, open lid, and fluff with fork. STORAGE: Store leftovers separately in the fridge in air-tight containers for up to three days. Assemble right before serving.<\/p>\n
Recipe submitted by Alexis Joseph, The Hummusapien.<\/em><\/p>\n<\/div>\n
\n
- \n
- Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.<\/li>\n
- Place black beans and sweet potatoes in a large bowl. Toss with coconut oil, 1\/2 tsp salt and several grinds of pepper. Spread onto baking sheet and arrange in an even layer. Roast for 25 minutes (or until sweet potatoes are tender), tossing halfway through.<\/li>\n
- Meanwhile, place tahini, olive oil, mango, 1\/2 cup of the water, apple cider vinegar, curry powder, salt and a few grinds of pepper in a blender (I use my Nutribullet). Blend until smooth, adding more water as needed (I did another 2 tbsp). You may need to add more water depending on how thick your tahini is. You should be able to drizzle the sauce with a spoon. Season to taste with another pinch of salt or a splash of maple syrup if needed to balance the flavors.<\/li>\n
- Place kale in the bowl you used for the beans and sweet potatoes. Massage 1\/4 cup of the mango sauce and a good pinch of salt and pepper into the leaves, until slightly wilted.<\/li>\n
- Assemble bowls by placing a scoop of rice in the bottom of the bowl followed by a handful of the dressed kale, then the bean and sweet potato mixture. Top liberally with mango sauce and garnish with green onion, if desired.<\/li>\n<\/ol>\n<\/div>\n\n
*If using frozen mango, be sure to fully defrost it in the microwave or over the stove prior to blending.
\nINSTANT POT: Place 1 cup brown rice, 1 1\/4 cups water, and 1\/2 tsp salt in the pot. Cook on Manual\/High Pressure for 10 minutes and then let the pressure release naturally for 10 minutes. Release any additional steam, open lid, and fluff with fork. STORAGE: Store leftovers separately in the fridge in air-tight containers for up to three days. Assemble right before serving.<\/p>\nRecipe submitted by Alexis Joseph, The Hummusapien.<\/em><\/p>\n<\/div>\n