Description
Sweet potatoes stuffed with bbq shredded jackfruit, avocado, and yogurt tahini. Perfect for a summer cookout or weeknight meal!
Ingredients
Sweet Potatoes
- 3–4 sweet potatoes
BBQ Jackfruit
- 1 7-oz. package Edward & Sons Organic Unseasoned Shredded Young Jackfruit
- avocado oil spray
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Himalayan sea salt, to taste
- Black pepper, to taste
- ½ cup refined-sugar-free BBQ sauce
- ~1/4 cup filtered water
Yogurt Tahini
- 1/4 cup tahini
- 1/4 cup yogurt
- 2 TBSP lemon juice
Other toppings
- 1 avocado, diced
- cilantro, for serving
- sesame seeds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Scrub the sweet potatoes and pierce several times with a fork. Add to the baking sheet and bake for ~60 minutes, until fork tender and fluffy on the inside.
- Meanwhile, prepare the rest of the ingredients for the stuffed potatoes.
- Rinse, drain, and thoroughly dry the jackfruit.
- Heat a large skillet over medium heat with a little bit of avocado oil spray. Add the shredded jackfruit and season with paprika, garlic powder, sea salt, and black pepper. Cook everything for 2-3 minutes, or until warm and starting to color.
- Next, add the BBQ sauce and thin with a little filtered water. Stir and reduce heat to low- medium and cook for 15-20 minutes.
- Prepare the dressing by whisking together the yogurt, tahini, and lemon juice.
- To assemble, slice into each sweet potato with a knife. Fluff the insides with a fork and stuff them with BBQ jackfruit. Top the potatoes with avocado, cilantro, sesame seeds, and yogurt tahini dressing.
- Store any leftovers in an airtight container in the the refrigerator for 2-3 days.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free