Bombay Bagel Sandwich with Masala-Roasted Sweet Potatoes!

For the sweet potatoes: Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Toss the sweet potato rounds in olive oil, turmeric, cumin, cayenne, and salt. Transfer them to the baking sheet ensuring that they all have room to breathe, so that they can bake evenly. Roast, flipping them halfway, for about 30 minutes until tender and brown.

To make the chutney: Combine all chutney ingredients (cilantro, mint leaves, green chile, cumin, water, lemon juice, Kosher salt) in a blender until combined. Season to taste with salt.

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