Mango Sriracha Potato Veggie Bowls

A sweet, spicy, tangy meal for two. Sriracha roasted potatoes, mango and avocado on a bed of crunchy cabbage and kale.

8 ounces red potatoes, washed, dried and cut into 1 inch pieces
1.5 teaspoons olive oil
1 to 1.5 teaspoons Sriracha sauce
1/8 teaspoon garlic salt
Salt and Pepper
3 cups (12 ounces) shredded raw red cabbage
2 large pieces of lacinato kale (washed, dried, ribs removed and thinly sliced)
1 cup cooked black beans
1 large mango, peeled and diced
1 small avocado, seeded and thinly sliced
1/8 of a small red onion, very thinly sliced

Tangy Yogurt Lime Dressing:
1/3 cup plain non-fat Greek yogurt
1/2 cup loosely packed cilantro leaves
1/8 teaspoon lime zest
Juice from a small lime, divided
1 garlic clove, peeled
Pinch of salt & pepper

View the full recipe at Toaster Oven Love →