for the spicy roasted sweet potatoes:

  • 2 sweet potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flake (optional – if you want it extra spicy)

for the black beans: 

  • 1 can black beans
  • 1/4 teaspoon salt, or more to taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoons apple cider vinegar (or white vinegar works too)

for the mango salsa:

  • 1 small fresh mango, or roughly 1 cup frozen mango, chopped
  • 1/2 cup chopped fresh cilantro
  • half of a red onion, chopped
  • the juice of 1 to 2 limes

other ingredients for the bowl:

  • 1 cup dried quinoa
  • 1 cup canned corn
  • the spicy vegan chipotle mayo sauce, or your favorite hot sauce for topping


  1. Preheat oven to 400F. Rinse the sweet potatoes and chop into cubes. I like to leave the peels on for extra nutrition and less food waste but you can peel them before cubing if you prefer. Throw them into a bowl and add the olive oil and all the seasoning. Toss to coat. Transfer to a baking sheet lined with parchment paper and roast at 400F for 25 to 30 minutes. Your time may vary.
  2. Prepare the black beans. Pour canned beans onto a saucepan and add salt, cumin, garlic powder and apple cider vinegar. Give it a good stir and heat on low/medium until warm.
  3. Make the mango salsa. Add chopped mango, red onions and cilantro to a bowl and squeeze the juice of one or two limes. Stir to combine.
  4. Make the quinoa according to package instructions 
  5. Finally, build the bowls! Add a little bit of quinoa, corn, black beans, mango salsa and roasted sweet potatoes to each bowl. You can also add any extras like avocadoes or jalapenos, if you wish. Top with homemade spicy chipotle mayo, or your favorite hot sauce. Enjoy!


  • 1 cup of cashews (140g)
  • 2 tbs acv (30g)
  • 1/4 tsp salt
  • 1 – 2 garlic cloves
  • 1 tablespoon lemon juice (12g)
  • 1 teaspoon chipotle powder (4g) or one dried chipotle pepper (soaked and de-seeded before using)
  • 1 cup water (200g)


  1. Add all ingredients to a high speed blender and combine until smooth.