Bosh has a recipe for a curry-crusted sweet potato with a rich avocado dressing. In fact, it’s almost too rich and flavourful and that’s not something I say often. I also could never get the crust to stay on the sweet potato in the original recipe and ended up with well… a mess and lots of unflavoured sweet potato.
So, I took their recipe and changed it up a bit to ensure success for every cook, spread all that flavourful goodness further and to add some greens and protein to the mix. I ended up with the Bosh bowl.
This bowl is spicy, rich, filling and will make your coworkers crazy envious when you bring it for lunch. Yup, it packs well.
This recipe makes 3 large or 4 regular servings.
You will need a blender to make this recipe.
2 large sweet potatoes
4-5 cups fresh kale, spinach, chard or other sturdy leafy greens or any mixture of these, washed and torn into bite-sized pieces.
¼ cup plain, unsweetened plant-based yogurt
½ cup uncooked lentils. I used green lentils but Du Puys or beluga lentils would be great too.
2” piece of ginger root peeled and roughly cut
4 cloves garlic (you will be dividing this)
2-4 chili peppers (you will be dividing this)
2 small bunches fresh cilantro (about 1 packed cup) divided in half
1/3 cup dried, unsweetened coconut
A 250- 270ml jar of sundried tomatoes in oil. You will be dividing this. Set aside 3-4 sundried tomatoes and a tablespoon of the oil.
1 tablespoon and 1 tsp salt
1 ½ teaspoons garam marsala (you will be dividing this)
1 ½ teaspoons cumin (you will be dividing this)
3 -4 small tomatoes (optional – as a garnish)
Cook the lentils in 1 cup of water or broth by bringing the pot to a boil, then simmering with the lid on for about 15 minutes. The lentils are cooked when the cooking liquid is absorbed and the lentils are soft enough to chew but not mushy. Set aside to cool.
Heat the oven to 350F.
Wash the sweet potatoes and cut into cubes. No need to peel them. Place them in a large bowl.
In a blender combine: the ginger root, 3 cloves garlic, 1-2 chili peppers, 1 tsp cumin, 1 tsp garam masala, the coconut, half of the cilantro, 1 tablespoon salt, the jar of sundried tomatoes and 4 tablespoons of the packing oil, the juice of 1 lime and a couple tablespoons of water.
Blend this mixture until it’s well combined. It’ll be like a thick paste. Spoon it over the cubed sweet potatoes and toss with a spoon or your hands to coat the cubes.
No need to clean your blender at this point!
Spread the sweet potato cubes onto a cookie sheet and place in the oven. Let them roast for 30-35 minutes until they are aromatic and tender when pierced with a fork. Remove the potatoes from the oven when they’re done and let them cool to room temperature.
While the potatoes are baking, put the flesh of the two avocadoes into the blender. Add the remaining salt, cumin, garam masala, sundried tomatoes and oil that you set aside, chili peppers, cilantro, the juice of the second lime and the ¼ cup yogurt. Blend until you have a creamy dressing.
Divide your leafy greens among 3 or 4 bowls (depending on how many servings you want to make). Divide the cooked lentils, cooked sweet potatoes and the dressing between the bowls. Add chopped tomato as a garnish if you wish.
Dig into one of the most flavourful, texture-loaded, delicious bowls you’ll ever eat!