By Samah Dada

Samah Dada is the mastermind behind the popular food blog @dadaeats. What first started as a way to keep track of her favourite NYC eats, it grew into Samah’s passion to share with the world unique, gluten-free and allergy-friendly recipes. From her time growing up in California, to schooling in London and now hosting NBC’s digital show #Cooking with Samah Dada in New York, her inspired palate is the perfect place to start looking for delicious Little Northern Bakehouse recipes. 

Whether you are enjoying lunch at home, from the office or at school, this Bombay Bagel Sandwich guarantees empty plates and lunch bags. You will love the warmth of the masala sweet potatoes, and the bright balance from the cilantro-mint chutney. Serve it on a toasted Everything bagel for lunch!

step 01

To make the Sweet Potatoes: Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Toss the sweet potato rounds in olive oil, turmeric, cumin, cayenne, and salt.

step 02

Transfer them to the baking sheet, ensuring that they all have room to breathe, so they can bake evenly. Roast, flipping them halfway, for about 30 minutes until tender and brown.

step 03

To make the chutney: Combine all ingredients in a blender until combined. Season to taste with salt.

step 04

To assemble: Toast the bagel until golden. Generously spread the chutney on both halves of the bagel. Add roasted sweet potatoes to both halves of the bagel, allowing them to rest on top of the mint chutney.

step 05

On only one half, add the tomatoes, cucumbers, and red onions to the top of the sweet potatoes. Season with salt and pepper. Sandwich this half with the other, press down gently. Enjoy with extra chutney on the side!