SWEET POTATO BLACK BEAN BUDDHA BOWLS WITH MANGO TAHINI SAUCE

recipe and image from here

Both Cheryl and I tried these bowls within the last month and loved them

Not so much for my family members, but they could pick and chose their ingredients.

I wouldn't roast the beans as they recommended as they just dried out.

I just mixed the sauce with some frozen kale as part of the bowl.

The leftovers were divine as well. 

And, my curious nature wondered why name buddha bowl is a trend. 

So click below the last image for more info.

Also, click below the first image for more tasty and healthy fare 

on the Hummsapien cooking blog.

Sweet Potato Black Bean Buddha Bowls with Mango Tahini Sauce

For the bowls:
1 (15 oz.) can black beans, drained and rinsed
2 medium sweet potatoes, diced
2 T. coconut oil, melted
1/2 t. fine sea salt + freshly ground pepper
4 c. chopped and de-stemmed kale, packed (about 5oz)
2 c. cooked brown rice
1/3 c. chopped green onions, for garnish

For the mango tahini sauce:
3 T. tahini
1 T. extra virgin olive oil
1 ripe mango, diced or 1 c. defrosted from frozen mango*
1/2 c. + 2 T. water
1 1/2 T. apple cider vinegar
1 T. mild curry powder
1/2 t. fine sea salt + freshly ground black pepper


Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.

Place black beans and sweet potatoes in a large bowl. Toss with coconut oil, 1/2 t. 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.

Meanwhile, place tahini, olive oil, mango, 1/2 c. of the water, apple cider vinegar, curry powder, salt and a few grinds of pepper in a blender. Blend until smooth, adding more water as needed (I did another 2 T.). 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.

Place kale in the bowl you used for the beans and sweet potatoes. Massage 1/4 c. of the mango sauce and a good pinch of salt and pepper into the leaves, until slightly wilted.

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.


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

INSTANT POT: Place 1 c. brown rice, 1 1/4 c. water, and 1/2 t. 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

Click here see the image source,
and know more about Buddha bowls.