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Black Bean, Mango, and Sweet Potato Delight

Recipe by : Eileen Mierski
Featured on Tuesdays with Thomas on 7-5-22


  • 2 medium sweet potatoes, approximately 7 ounces each
  • 1 15oz can black beans
  • 1 large mango
  • 1/2  red bell pepper
  • 3 scallions, chopped
  • 3 tablespoons Premium Classic Dark Balsamic
  • Optional- 1/4 cup cilantro 


  1. Peel the sweet potatoes and cook in the microwave for 1 to 2 minutes, to soften. Dice  into approximately 3/4 inch cubes. Roast at 375 degree for 15 minutes, or until the bottoms are caramelized and golden brown. Turn each piece over and roast an additional 10 minutes
  2. While the sweet potatoes are roasting, chop the mango, red peppers, scallions and cilantro. Drain and rinse the black beans. Use hot water if you want to warm the beans. 
  3. Mix the sweet potato cubes, beans, mango, scallions,  red pepper and cilantro(optional) together in a big serving bowl.
  4. Drizzle the Premium Classic Dark Balsamic over the top and enjoy! 


  • If you are looking for a vegan SOS-free dish that is healthy, delicious, versatile and made with commonly available ingredients, this is the recipe for you! It can be served as a main dish or as a side; it is tasty warm or cold.
  • Feel free to use frozen mango, about a cup, instead of fresh. Allow to thaw to room temperature while the sweet potatoes are roasting.
  • I  found that the best caramelization of the sweet potato occurred when roasted directly on an aluminum 1/2 sheet pan, coated with a thin spray of olive oil, but parchment paper or a silicon pad would work also. 
  • The sweet potatoes can also be baked  whole, then peeled and cubed after cooking. This works well if you are doubling the recipe or doing batch cooking. 

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