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 even 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.
To make it, you'll start by roasting up two trays of sweet potato rounds that have been tossed in a bit of olive oil, curry powder, and sea salt.
While the sweet potatoes are roasting, you'll get to work on the mango-pear chutney.
Add diced mangoes, diced pears, scallions, ginger, apple cider vinegar, pure maple syrup, curry powder, chili flakes, and a bit of sea salt to a sauté pan and bring all that goodness to a boil. Then, reduce the heat, cover the pan, and simmer until the fruit is tender and begins to break down into the sauce. Let it cool, transfer to a large glass jar, and refrigerate until you're ready to assemble.
While the chutney is simmering, you'll whip up a super quick pickled cucumber salad.
Use a vegetable peeler to slice two cucumbers lengthwise into long, ribbon-like strips. Then, toss the cucumber ribbons with thinly sliced red onion, cilantro, apple cider vinegar, a tiny bit of maple syrup, a dash of ground cumin, and a pinch of sea salt. Let everything stand for 10 minutes to meld the flavors or transfer the salad to a large glass jar and refrigerate until you're ready to assemble the bowls.
Once all three components are ready, you'll nestle the sweet potatoes into a bowl alongside a generous scoop of mango-pear chutney and pickled cucumber salad.
I usually add some fresh cilantro and warm naan, but you can also keep things simple and serve it just as it is. I love how the sweetness of the mango-pear chutney complements the subtle spice from the curried sweet potatoes. And the cucumber salad offers a tangy and refreshing flavor that cuts through the sweetness and brightens the entire dish.
Curried Sweet Potato Power Bowl with Mango-Pear Chutney and Quick Pickled Cucumber Salad
Curried Sweet Potatoes
- 4 medium sweet potatoes, peeled and sliced into ⅓-inch-thick rounds (about 8 cups)
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- ½ to 1 teaspoon fine-grain sea salt, to taste
- 2 large ripe mangoes, peeled, pitted, and diced
- 2 firm-ripe Bartlett pears, peeled, seeded, and diced
- 6 to 8 scallions, to taste, ends trimmed and very thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup pure maple syrup
- ¼ cup filtered water
- 1 tablespoon peeled and minced fresh ginger root
- 1 teaspoon curry powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon fine grain sea salt or to taste
Pickled Cucumber Salad
- 2 large English cucumbers, ends trimmed and peeled
- 1 small red onion, halved, peeled, and very thinly sliced (about ½ cup) or to taste
- ¼ cup chopped fresh cilantro
- ¼ cup apple cider vinegar
- 1 teaspoon pure maple syrup
- ¼ teaspoon sea salt or to taste
- Pinch of ground cumin or to taste
For Serving (Optional)
- Fresh cilantro
- Grilled Naan bread
For the Curried Sweet Potatoes
- Preheat oven to 375F. Line two large baking trays with parchment paper.
- 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.
For the Mango-Pear Chutney
- 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.
- Transfer to a large, airtight glass jar and refrigerate until ready to assemble.
For the Pickled Cucumber Salad
- 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.
- Divide the sweet potato rounds, chutney, and pickled cucumber salad between bowls. Garnish with cilantro (if using). Serve with warm naan bread, if desired.