Baked sweet potatoes, loaded with a smokey jackfruit stew, corn, avocado and cilantro, served with a creamy cashew sauce. This is a delicious and nourishing dinner that can easily be made vegan. It contains many vegetables and is a perfect meal for riders.
Ingredients
2 medium sized sweet potatoes
Olive oil
1 can jackfruit (approximately 400g)
1 onion
1 tsp garlic powder
1/2 tsp chili powder
1 tbsp smoked paprika
Salt
2 tbsp tomato paste
1 tbsp maple syrup
100 ml water
1 tsp liquid smoke
1 can corn (approximately 200g)
1 avocado
Cilantro
Cashew sauce
150 g cashews
pinch of cayenne pepper
1 tbsp nutritional yeast
250 ml oat milk
1 tsp soy sauce (or tamari, for vegan option)
juice of 1 lemon
pinch of salt
Start by heating the oven to 200 °C.
Cut the sweet potatoes into medium sized wedges and add them to a baking tray. Drizzle with olive oil and salt and put them in the oven. Bake for 25 minutes.
While the sweet potatoes bake, prepare the pulled jackfruit. Start by cutting the onion into small pieces. Add olive oil to a medium hot frying pan and saute the onions until blank. While the onion is sauteing, drain the jackfruit. Once drained, use two forks to pull them apart into small pieces and then add them to the onion. Season with garlic powder, chili powder, (smoked) paprika and salt and cook for a few minutes. Then add tomato paste, maple syrup, water and liquid smoke and let it simmer for 10 minutes. Add more water if it gets too dry.
Prepare the cashew sauce by adding all ingredients to a high speed blender. Blend until you get a smooth sauce.
Once the sweet potatoes are done, remove from the oven and top with the jackfruit mix, corn, avocado and cilantro. Serve with cashew sauce.
Bon appetit!
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