Curried Sweet Potato Power Bowl with Mango-Pear Chutney and Quick Pickled Cucumber Salad

This curried sweet potato power bowl with mango-pear chutney and quick pickled
cucumber salad is home to a multitude of flavors from savory to sweet to tangy
to spicy (if you'd like). It's also packed with vitamins and minerals to keep
your body just as happy as your taste buds. It's also the perfect prepare-ahead
meal. Prepare everything on a Sunday and you've got yourself a flavor-packed
lunch and/or dinner to enjoy throughout the week.

Servings: 6 servings

Author:

Prep Time
30 minutes

Cook Time
40 minutes

Total Time
1 hour, 10 minutes

Course:

Entrée Power Bowl

Instructions

1 Preheat oven to 375F. Line two large baking trays with parchment paper.
2 Add the sweet potato rounds to a large mixing bowl. Drizzle with the olive oil,
sprinkle with the curry powder and sea salt, and toss to coat. Divide the rounds
between the two baking trays, spreading them out into a single layer over each
pan. Bake for 35 to 45 minutes or until tender and golden brown, using a metal
spatula to flip the sweet potato rounds over at the 20-minute mark.
3 Meanwhile, combine the mangoes, pears, scallions, apple cider vinegar, maple
syrup, filtered water, ginger, curry powder, red pepper flakes, and sea salt in
a large saute pan. Turn heat on medium-high and bring to a rapid simmer for 5
minutes, stirring occasionally. Reduce heat to medium-low, cover, and simmer for
30 to 35 minutes or until the fruit is tender and beginning to breakdown into a
sauce, stirring every 5 minutes. If the liquid has evaporated and the fruit is
not yet tender, add another 2 to 4 tablespoons of filtered water and continue to
simmer until tender. Remove from heat and let cool.
4 Transfer to a large, airtight glass jar and refrigerate until ready to assemble.
5 Use a vegetable peeler to shave the cucumber lengthwise into long, ribbon-like
strips. Discard the seeds and soft core. Add the cucumber ribbons, red onion,
cilantro, vinegar, maple syrup, sea salt, and cumin to a medium, nonreactive
(i.e., non-metallic) mixing bowl. Toss to coat and refrigerate for at least 10
minutes to soften. If you're preparing this ahead of time, I recommend
transferring the salad to a large, airtight glass jar and refrigerating until
you're ready to serve.
6 Divide the sweet potato rounds, chutney, and pickled cucumber salad between
bowls. Garnish with cilantro (if using). Serve with warm naan bread, if desired.

Curried Sweet Potato Power Bowl with Mango-Pear Chutney and Quick Pickled Cucumber Salad

Course:

🧂 Ingredients

Instructions

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