Chakalaka & Boerewors Power Bowl
A vibrant lunch bowl combining spicy South African chakalaka relish, grilled boerewors, sweet potatoes and fresh greens for a hearty, flavour‑packed meal.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan). Toss the sweet‑potato cubes with 1 tbsp olive oil, salt and pepper and roast for 20‑25 minutes until tender and lightly caramelised.
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Step 2 of 5
While the potatoes roast, heat a grill pan over medium‑high heat. Cook the boerewors, turning occasionally, for 8‑10 minutes until browned and cooked through; slice into bite‑size pieces.
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Step 3 of 5
In a saucepan over medium heat, warm the remaining 1 tbsp olive oil and sauté onion, garlic and bell peppers until softened, about 5 minutes. Add carrot, tomato paste, curry powder, smoked paprika and sugar; stir for 1 minute.
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Step 4 of 5
Stir in the baked beans, bring to a gentle simmer and cook 5‑7 minutes until the sauce thickens. Season with salt and pepper, then remove from heat.
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Step 5 of 5
To assemble, divide the spinach among four bowls, top with roasted sweet potatoes, boerewors slices, avocado, cucumber and red onion. Spoon generous amounts of chakalaka over each bowl and finish with fresh coriander leaves.
Notes from the kitchen
If baked beans are unavailable, substitute with a mixture of tinned kidney beans and tomato sauce. Store leftover chakalaka in an airtight container for up to 3 days; reheat gently before serving.
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