Vegan Bean and Sweet potato Bowl with Mango Curry Sauce

Buddha bowls are great because you can switch up the ingredients and sauces for a variety of textures and flavors. Here is one of my favorite bowls with sweet potatoes and mango curry sauce. You can serve it with rice or quinoa. Packed with fiber and vitamin A from the sweet potatoes and mango, in addition to the anti-inflammatory benefits of curry, this bowl is nutritious and filling.

3 cloves garlic chopped

2 medium sweet potatoes quartered

1/2 cup of black beans or garbanzo beans rinsed and drained

1/2 zucchini quartered

1 cup brown rice or quinoa

chopped romaine lettuce

Mango Curry Sauce:

1/2 cup of frozen or fresh mango in chunks

3/4 cup of warm water

1 tbs curry

3 tbs tahini

1 tbs apple cider vinegar

1 tbs olive oil (optional)

1 tbs agave

1/2 tsp salt

dash of pepper

Add 2 tbs water to a pan. Saute garlic in pan, next add sweet potatoes, and beans and zucchini. Saute all until soft. Cook rice or quinoa by package directions. Meanwhile, place mango in 3/4 cup warm water to sit. Once vegetables and rice are done, add rest of ingredients to sauce and blend with an immersion blender or regular blender until smooth. You can add more water if needed for your desired thickness of sauce. Serve with romaine lettuce and enjoy.