Sweet Potato Mango Bowl
This recipe is a slight modification of one from Rip Esslesstyn's Engine 2 Diet book. We have left out the avocado to lower the fat content. Britt Jordan attended a NuSci workshop and recommended this recipe. Little Green Forks added it to their menu and it instantly became a favorite.
I love this simple and fast dinner bowl. Filled with all kinds of nutritious and delicious ingredients, it has a variety of tastes and colors, and is truly satisfying.
I always keep a few cooked sweet potatoes in the fridge so I can pop them in the microwave for 3–4 minutes while chopping up the other ingredients. Dinner is done in 6 minutes.
We might add that we have found frozen peeled cubed mangoes that can be kept in the freezer making this dish even easier to prepare. And by using frozen mangoes, the dish can be made even when fresh mangoes are not available.
1 large cooked sweet potato, skin removed, cut into cubes
1 mango, peeled, seeded, and cut into cubes
1 red bell pepper, seeded and chopped
1 can black beans, rinsed and drained
½ bunch chopped cilantro
Juice of 1 lime
Balsamic vinegar to taste
Warm the sweet potatoes in a microwave if using chilled leftovers. Place a generous portion of sweet potatoes into a large serving bowl. If the mango is frozen, defrost it in the microwave. Top the bowl with mango, bell pepper, black beans, and cilantro. Drizzle with lime juice and vinegar, stir gently, and serve.