The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON's Crispy Sweet Potato Katsu
Eat the rainbow with Mindful Chef x LEON. In this plant-based take on the iconic katsu curry, you’ll coat bright sweet potatoes in a light yoghurt batter and crunchy panko breadcrumbs. Bake until golden, then serve over a bed of fluffy brown rice and a creamy homemade katsu sauce, packed with colourful veggies and warm spices. Unbelievably tasty.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 6 radish
- 40g creamed coconut
- 1 unwaxed lemon
- 2 sweet potato
- 60g panko crumb (yellow pea flour)
- 2 tbsp maple syrup
- 160g mangetout
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 carrot
- 200g brown rice (brown rice (100%))
Nutritional Information
Calories: 729
Protein: 15g
Carbs: 113g
Fat: 25g
LEON's Crispy Sweet Potato Katsu
Eat the rainbow with Mindful Chef x LEON. In this plant-based take on the iconic katsu curry, you’ll coat bright sweet potatoes in a light yoghurt batter and crunchy panko breadcrumbs. Bake until golden, then serve over a bed of fluffy brown rice and a creamy homemade katsu sauce, packed with colourful veggies and warm spices. Unbelievably tasty.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan, 2 medium mixing bowls, a small mixing bowl & a sieve
Make the crispy sweet potatoes
- Cut the sweet potatoes into 1cm half-moons
- Add half the yoghurt to a medium mixing bowl with 5 tbsp water. Season with salt and pepper
- Add the panko to the other medium mixing bowl
- Add the sweet potatoes to the coconut yoghurt mix, then coat one by one in the panko crumb evenly. Add to the lined baking tray, and drizzle with 1 tbsp oil
- Bake for 25-30 mins, until the crumbed sweet potato is cooked through and golden
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, quarter the lemon. Halve the carrot and cut into 1/2cm half moons. Halve the mangetout
Make the curry
- Halve the carrots and cut into 1cm half moons
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrots and cook for 3-4 mins, until softening
- Add the ginger & garlic paste and curry powder. Cook for 1 minute, then add the mangetout, creamed coconut, maple syrup, half the tamari, the remaining yoghurt and 400ml water
- Simmer for 5-7 mins, until the sauce has thickened and the carrot is cooked. Squeeze in the juice from one lemon wedge and season with salt and pepper
Make the pickle
- Meanwhile, trim the radishes and thinly slice
- Add to the small bowl with the juice from the remaining lemon. Season with a pinch of salt
Plate up
- Once drained, mix the rice with the juice of one lemon wedge and the remaining tamari
- Serve the katsu sauce on top of the rice, and top with the crispy sweet potatoes
- Garnish with the pickled radishes
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