You are going to love diving into these sweet, spicy, tangy Mango Sriracha Potato Veggie Bowls! Mango, potatoes, avocado, cabbage and kale all drizzled with a tangy yogurt lime dressing.
This might kill any veggie cred I’ve earned…but for most of my life, I thought you could only make a salad with lettuce.
For years I was beholden to a set of rules that salads were to have lettuce (Iceberg or Romaine), tomatoes, cheese, and bottled dressing or oil.
Thankfully, I discovered those pesky salad rules were meant to be broken!
Now, I wildly fill my bowl with crunchy red cabbage and kale instead of lettuce. Tossing in chopped fruit with abandon and loading up on creamy avocado.
The trick is to add them right before serving so they only slightly wilt your greens.
If you’ve haven’t tried our Sriracha Vinaigrette I feel the need to include a disclaimer. We like our dressings tangy, bold and in your face.
This Yogurt Lime Dressing hits those marks with:
- almost a hand-full of cilantro
- a whole clove of raw garlic
- tangy Greek yogurt
- and a ton of citrus flavor.
The recipe goes heavy on the lime, so if you’re looking for a little less citrus – creamier style dressing there are a lot of awesome delicious options. Like the Cilantro Lime Dressing from Damn Delicious that uses olive oil and vinegar or this Creamy Cilantro Dressing from LaaLoosh with 3 cloves of garlic and Parmesan cheese.
But really use any dressing you like, add crumbled cotija or feta cheese, or skip the red onions.
Feel free to make these Mango Sriracha Potato Veggie Bowls your own. There are no rules here!
For The Sriracha Potatoes:
- 8 ounces Red Potatoes, washed dried and cut into 1-inch pieces
- 2 teaspoons Olive Oil, divided
- 1 teaspoon Sriracha Sauce, (add more if like things spicy)
- 1/8 teaspoon Garlic Powder
For The Veggie Bowls:
- 3 cups Shredded Red Cabbage, (about 10 to 12 ounces)
- 2 large Lacinato Kale Leaves, washed, dried, ribs removed and thinly sliced
- 1 cup cooked Black Beans, drained and rinsed if using canned
- 1 large Ripe Mango, peeled and diced into 1/4 inch cubes (about 3/4 cup cubed)
- 1 small avocado, seeded and thinly sliced
- 1/8 of a small Red Onion, very thinly sliced
For the Yogurt Lime Dressing:
- 2 tablespoons Lime Juice, divided
- 1/3 cup Plain Greek yogurt
- 1/2 cup loosely packed Cilantro Leaves
- 1/8 teaspoon Lime Zest
- 1 Garlic Clove, peeled
- Pinch of Salt
- Pinch of Pepper
Roast The Potatoes
- Preheat oven to 425°F. If using a toaster oven, adjust rack to the bottom placement and select the BAKE setting. Rub a quarter sheet pan with 1/2 teaspoon of the oil.
- In a medium bowl whisk together the remaining olive oil, sriracha sauce, and garlic powder. Add the potatoes and stir well to coat the chunks.
- Add to the prepared pan and arrange the potatoes in a single even layer.
- Cook, flipping occasionally, until the potatoes are browned, crisped outside, and fork-tender, about 30 to 35 minutes.
Make The Dressing
- In a mini food processor combine 1 tablespoon of the lime juice and the remaining dressing ingredients. Process until smooth. Add the additional lime juice, one teaspoon at a time until desired consistency is achieved.
Assemble The Bowls
- Divide the cabbage and kale evenly between two bowls. Top bowls with equal amounts of the black beans, red onion, avocado, mango, and roasted potatoes.
- Drizzle with cilantro lime dressing and dig in!
If you have leftover dressing it can be stored in the fridge for up to 3 days and is a delicious dipping sauce for raw veggies.
Nutritional information is an estimate for 1 of 2 bowls with half of the dressing (though you'll probably use less than that).
Nutrition Information:Yield: 2 Serving Size: 1 Bowl
Amount Per Serving: Calories: 425Total Fat: 7.5gSaturated Fat: 1.2gSodium: 337.1mgCarbohydrates: 81.9gFiber: 19gSugar: 31.1gProtein: 14.9g