Directions
Sub_Title: A zesty and satisfying vegan bowl bursting with flavor from mango chutney, crunchy tofu, and tender sweet potato noodles.
Description: This vibrant and colorful meal is perfect for any occasion! The spicy mango chutney adds a delightful kick while the tanginess of the sauce balances out the creaminess of the silken tofu. The sweetness from the mangoes pairs beautifully with the savory notes from the peanuts and cilantro. Topped off with crunchy vegetables, this bowl is both visually stunning and delicious!
Ingredients:
For the Mango Chutney Sauce:
1 ripe mango, chopped into small cubes
½ teaspoon minced fresh ginger root
¼ teaspoon red pepper flakes (optional for extra heat)
⅓ cup unsweetened apple sauce
2 tablespoons maple syrup
1 tablespoon white vinegar
⅛ teaspoon salt
½ teaspoon black pepper
For the Sweet Potato Noodles:
2 medium sweet potatoes, about 1 pound total
⅓ cup plus 2 tablespoons filtered water
1 teaspoon coconut oil, divided
½ teaspoon sea salt
For the Avocado Cream:
1 ripe avocado, mashed
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon salt, optional
⅛ teaspoon black pepper, optional
For the Assembly:
Cooked brown rice or quinoa, cooked according to package directions
Sliced bell peppers, thinly sliced on a diagonal (your choice of colors!)
Shredded carrots, about ½ cup
Chopped cucumber, about ⅓ cup
Chopped green onions, about 2 stalks
Crushed roasted peanuts, about ¼ cup
Silken tofu, softened and cut into cubes
Cilantro leaves, roughly chopped, for serving
Optional Garnish: more shredded carrot, thinly sliced green onion, and/or crushed peanuts
Difficulty Level: Easy
Note: Prepare all the components ahead of time so you can assemble the bowls quickly once everything is ready.
Step 1: Make the Mango Chutney Sauce
In a blender or food processor, combine the mango, ginger, red pepper flakes (if using), apple sauce, maple syrup, vinegar, salt, and black pepper. Process until smooth. Set aside.
Step 2: Cook the Sweet Potato Noodles
Place the sweet potato shreds in a microwave-safe bowl with enough water to cover them. Cover the bowl tightly with plastic wrap and poke holes in the top. Microwave on high for 3 minutes, then stir well. If still not tender, continue to microwave in 1-minute intervals, stirring after each one, until just tender when pierced with a fork.
While the noodles are cooking, heat a nonstick pan over medium heat. Add the coconut oil and swirl to coat the bottom of the pan. When the oil has melted, add the salt and sweet potato shreds. Cook, stirring occasionally, for about 3 minutes, or until slightly browned. Remove from heat and set aside.
Step 3: Assemble the Bowls
Divide the cooked brown rice or quinoa among four large bowls. Ladle the mango chutney sauce evenly over the rice bases. Top each serving with a scoop of the sweet potato noodles, followed by a dollop of the avocado cream.
Sprinkle the bell pepper strips, shredded carrots, and chopped cucumbers evenly across the tops of the bowls. Garnish with additional chopped green onions, crushed peanuts, and/or microgreens if desired.
