Sweet Potato Black Bean Buddha Bowls with Mango Tahini Sauce - Mango.org

Ingredients

• 1 (15) oz can black beans, drained and rinsed
• 2 tbsp coconut oil, melted
• 4 cups chopped and de-stemmed kale, packed (about 5 oz)
• 1/3 cup chopped green onions, for garnish
• 2 medium potatoes, diced
• 1/2 tsp fine sea salt + freshly ground pepper
• 2 cups cooked brown rice
• 3 tbsp tahini
• 1/2 cup + 2 tbsp water
• 1 tbsp mild curry powder
• 1 cup mango, diced or 1 cup defrosted from frozen mango*
• 1½ tbsp apple cider vinegar
• 1/2 tsp fine sea salt + freshly ground black pepper