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Servings: 4
Course: Mango Breakfast & Brunch Recipes, Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes

INGREDIENTS

For the Bowls:

  • 1 (15oz) can black beans, drained and rinsed
  • 2 medium sweet potatoes, diced
  • 2 tbsp coconut oil, melted
  • 1/2 tsp fine sea salt + freshly ground pepper
  • 4 cups chopped and de-stemmed kale, packed (about 5oz)
  • 2 cups cooked brown rice
  • 1/3 cup chopped green onions, for garnish
  • For the Mango Tahini Sauce:

  • 3 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1 ripe mango, diced or 1 cup defrosted from frozen mango*
  • 1/2 cup + 2 tbsp water
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp mild curry powder
  • 1/2 tsp fine sea salt + freshly ground black pepper
    1. Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Notes:

    *If using frozen mango, be sure to fully defrost it in the microwave or over the stove prior to blending.
    INSTANT 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.


    Recipe submitted by Alexis Joseph, The Hummusapien.



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