shrimp and sweet potato bowls with mango salsa
This shrimp bowl is built around contrast: warm, spiced shrimp and roasted sweet potatoes against fresh mango salsa, hearty beans, and a hit of herbs and crunch. The Mayak eggs are a separate recipe (linked below) and are added as a finishing element rather than cooked as part of the bowl itself. Think of them as an upgrade; optional, intentional, and worth the extra step if you have them ready. The rest of the bowl comes together quickly and is designed to be layered with each component holding its own before everything meets on the plate.
What are mayak eggs?
Mayak eggs (mayak gyeran) are Korean soy marinated eggs with jammy yolks and a deeply savory, slightly sweet flavor. Soft boiled eggs are peeled and soaked in a marinade of soy sauce, garlic, scallions, chilies, and sugar, allowing the whites to absorb the sauce while the yolks stay rich and custardy. The name mayak means ‘drug’ and is a playful nod to how addicting they are. In this bowl they are used as a finishing element adding umami depth and contrast to the fresh and spiced components.
Let’s talk about mangoes
Mangoes are one of the few fruits that continue to develop flavor after they are picked, which is why mango that tastes flat on day one can be intensely aromatic a few days later. As they ripen enzymes convert starches into sugars and unlock compounds that create that unmistakable tropical scent; your brain often smells mango before you taste it. This is also why mango works so well in savory dishes: those aromatics amplify spice, acid, and salt instead of competing with them.
What does a bay leaf actually do?
Bay leaf is used to add depth rather than a distinct, stand alone flavor. When simmered it releases subtle herbal and slightly floral compounds that round out a dish and make other ingredients taste more cohesive. You don’t taste “bay” the way you would taste garlic or cumin; instead it quietly enhances savory notes, adds balance, and prevents broths and grains from tasting flat or one dimensional.
Are sweet potatoes good for your health?
Sweet potatoes are a nutrient dense carbohydrate that support both energy and overall health. They’re high in fiber for digestion and blood sugar balance, rich in beta-carotene for immune and skin health, and provide key minerals like potassium and magnesium that support muscle and nerve function. Their natural sweetness makes them satisfying and steady rather than spiking, especially when paired with protein and fat.
How to make shrimp and sweet potato bowls with mango salsa?
Preheat oven to 425f. First make the quinoa. In a small pot over medium heat cook 1 cup quinoa and 2 cups vegetable broth with 1 bay leaf for 20-25 minutes until tender and all the liquid has been absorbed. In a small bowl mix together the 2 cubed mangoes, chopped 1 small red onion, 1 jalapeno, and half of the cilantro. Squeeze fresh lemon juice on top and set aside. Mix together the 2 cubed sweet potatoes, 15 oz canned black beans, and 15 oz canned chickpeas. Then season with 1 tbsp slap ya mama seasoning, 1 tbsp olive oil, 1 tsp garlic powder, and freshly cracked black pepper. Spread on a sheet pan as an even layer and bake for about 15 minutes until potatoes are tender. Place 1 lb shrimp in a bowl and season with 1 tsp harissa powder, 1 tsp cumin, 1 tsp coriander, and 1 tsp salt. Heat a cast iron skillet, and once hot cook shrimp for 2 minutes on each side. Cut the mayak eggs in half for serving. Plate the bowls with quinoa, sweet potatoes and beans, mango salsa, shrimp, and with mayak eggs. Garnish with chopped pistachios and cilantro.
Tips
Make the mayak eggs the day before for best flavor.
A hot pan and short cook time keeps shrimp tender instead of rubbery.
Let the quinoa steam off heat before fluffing for the best texture.
Add mango salsa last to keep it bright and fresh.