Sweet Potato Burrito Bowls with Mango Corn Salsa

Megan
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Sweet Potato Burrito Bowls are served with a Mango Corn Salsa to create a nourishing plant-based meal with a medley of sweet, savory & tangy flavors!

Sweet Potato Burrito Bowls are served with a Mango Corn Salsa to create a nourishing plant-based meal with a symphony of sweet, savory & tangy flavors!

These Sweet Potato Burrito Bowls with Mango Corn Salsa have become my new favorite dinner. Seriously, I’ve been eating them on repeat. If you know me, then you know my obsession with the combination of sweet potato and black beans (this Black Bean and Sweet Potato Rice is made on repeat in our home). Black beans and sweet potatoes are just the ultimate flavor combination – you can’t convince me otherwise. So of course that was the inspiration for the base of this dish. Then, enter the mango corn salsa. My grandpa is a certified green thumb and he has the most wonderful garden. This time of year it’s overflowing with mangos – I’m talking hundreds of them. He has so many he doesn’t know what to do with them! Thankfully he mails me a big box full of juicy mangos every few weeks (my own personal mango delivery service). Due to this abundance of mangos, I’m always looking for fun and creative ways to incorporate it into recipes. One of my favorite recipes my grandma and I made with them was roasted mangos and blueberries on top of vegan ice cream. I should definitely get that recipe up soon.

Zesty, vibrant, colorful & full of flavor – the mango corn salsa takes this dish to a whole other level. With its refreshing combination of sweet mangoes and juicy corn, this salsa adds a burst of tropical goodness to every bite. The vibrant colors of this salsa create a visually appealing dish – like you would find on a tropical island resort! It’s a celebration of summer on your plate – a symphony of tangy and sweet flavors that dance together harmoniously. And it’s so easy to make!

Sweet Potato Burrito Bowls are served with a Mango Corn Salsa to create a nourishing plant-based meal with a symphony of sweet, savory & tangy flavors!

Not only is this bowl delicious, but it’s also a very wholesome and balanced plant-based meal. It’s packed with nutrients and made with a combination of ingredients that ensure not only great taste but also optimal nutrition. From the sweet potatoes – rich in vitamins and fiber, to the black beans and quinoa – great sources of protein and fiber, to the vibrant and flavorful mango corn salsa – bursting with antioxidants and vitamins, all the way to the creamy avocado – providing healthy fats, this bowl is a true delight for your taste buds and nourishing for your body. With each mouthful, you can savor the satisfaction of knowing you’re nourishing yourself with a meal that’s both satisfying and nourishing.

Sweet Potato Burrito Bowls with Mango Corn Salsa Ingredients

Quinoa – a powerhouse of a grain! Quinoa is high in fiber and protein and packs a punch when it comes to vitamins and nutrients. If you don’t like quinoa, you could substitute brown rice.

• Sweet Potato – a powerhouse of a vegetable! Sweet potatoes are loaded with fiber, antioxidants and important vitamins and minerals.

• Black Beans – a great source of plant-based protein.

• Corn – to make the mango corn salsa.

• Mango – to make the mango corn salsa.

• Tomato – to make the mango corn salsa.

• Red Onion – to make the mango corn salsa.

• Avocados – a creamy compliment to the bowl as a whole and rich in healthy fats.

• Lime – to add some zesty flavor.

• Seasonings: salt, cajun seasoning, smoked paprika, pepper, and garlic powder.

The sweet but savory sweet potatoes pair perfectly with the fresh and tangy mango corn salsa. The creamy avocado paired with the zesty lime and the tangy mango paired with the sweet corn, every ingredient in this dish complements each other perfectly. Every bite is bursting with flavor and textures that make me feel like I’m transported to a tropical paradise, where the flavors dance on my palate. Whether I’m craving a hearty and wholesome meal or simply looking to impress my family or guests (& taste buds), these burrito bowls never disappoint.

Sweet Potato Burrito Bowls are served with a Mango Corn Salsa to create a nourishing plant-based meal with a symphony of sweet, savory & tangy flavors!

This recipe is a staple in our weekly dinner rotation, especially in the summer when mangos are in season. It’s a perfectly balanced meal that’s vegan, plant-based, gluten free and healthy. So, if you’re looking for a delicious and satisfying dinner idea, these Sweet Potato Burrito Bowls with Mango Corn Salsa are a must-try!

More Healthy Dinner Recipes

Black Bean & Sweet Potato Rice

Black Bean & Sweet Potato Veggie Burgers

Cauliflower, Sweet Potato & Chickpea Burrito Bowls

Sweet Potato Burrito Bowls with Mango Corn Salsa

Sweet Potato Burrito Bowls are served with a Mango Corn Salsa to create a nourishing plant-based meal with a medley of sweet, savory & tangy flavors!
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Megan

Ingredients

Roasted Sweet Potatoes

  • 2 sweet potatoes peeled and chopped
  • 1 tbsp olive oil
  • 1/4 tsp cajun seasoning
  • 1/4 tsp smoked paprika
  • pinch salt

Black Beans

  • 1 15oz can black beans rinsed and drained
  • 1/4 tsp cajun seasoning
  • 1/4 tsp smoked paprika
  • pinch salt

Mango Corn Salsa

  • 1 cup corn cooked
  • 1 mango diced
  • 1 tomato diced
  • 1/4 cup red onion thinly sliced
  • 1/2 lime juiced
  • pinch salt and pepper

Mashed Avocado

  • 2 avocados
  • 1/2 lime juiced
  • pinch salt, pepper & garlic powder

Instructions

  • Prepare the quinoa per package instructions.
  • Preheat the oven to 425F. Peel and chop the sweet potatoes into 1" cubes and toss with a generous drizzle of olive oil, then season with cajun seasoning, smoked paprika and salt. Bake for 30 minutes.
  • Prepare the mango corn salsa by adding the mango, corn, tomatoes, red onion, lime juice, salt and pepper to a small bowl. Mix to combine. Place in the fridge until ready to serve.
  • Prepare the mashed avocado by mashing the avocado in a bowl with a fork or potato masher and mixing with salt, pepper, garlic powder and lime juice.
  • Prepare the black beans by adding the black beans, cajun seasoning, smoked paprika and salt to a sauté pan over low heat. Heat until just warm - about 5-8 minutes, stirring frequently.
  • Assemble the bowls adding the quinoa, roasted sweet potatoes, black beans, mashed avocado and mango corn salsa. Enjoy!

Video

Notes

  1. This recipe is great for meal prep and can also be enjoyed cold. 

Nutrition information is automatically calculated, so it should only be used as an approximation.

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