Barbecue Stuffed Sweet Potatoes
Vegan sloppy Joes meet baked potatoes in these delicious barbecue-loaded sweet potatoes. Meaty-textured jackfruit and nutrient-dense lentils are simmered in a smoky-sweet sauce and mixed into the potato flesh to mimic all the best flavors of barbecue without any of the animal products. Quick-pickled onions add tang and fresh cucumber brings a tasty crunch to every bite of this satisfying dish. Serve on its own or with a side of your favorite whole grains.
Tip: Sweet potatoes can be very large; try to pick smaller, rounded potatoes for this robust main course.
INGREDIENTS
- 4 small sweet potatoes
- ¼ cup apple cider vinegar
- 1 tablespoon + 2 teaspoons pure cane sugar
- 1 medium red onion, halved and thinly sliced
- 1 15-oz. can no-salt-added tomato sauce
- 1½ teaspoons chili powder
- 1 teaspoons dried oregano
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
- 1 14-oz. can green jackfruit, drained and chopped
- 1 cup refrigerated steamed lentils
- Sliced English cucumber (optional)
INSTRUCTIONS
- Preheat oven to 425°F. Scrub sweet potatoes thoroughly; pat dry. Prick sweet potatoes all over with a fork. Place in a 3-quart rectangular baking dish. Bake 40 to 60 minutes or until tender. Let stand until cool enough to handle.
- Meanwhile, for quick-pickled onion, in a small saucepan bring vinegar, 2 teaspoons of the sugar, and 1½ teaspoon water to boiling. Stir in onion. Remove from heat; let stand for at least 20 minutes, stirring occasionally. Drain before using.
- In a medium saucepan stir together the next six ingredients (through ginger) and the remaining 1 tablespoon sugar. Stir in jackfruit and lentils. Bring to boiling; reduce heat. Cover and simmer 5 minutes to heat through, stirring occasionally.
- Cut a slit in tops of the potatoes. Fluff potato pulp with a fork. Top with jackfruit mixture, pickled onion, and cucumber (if using).
Courtesy: https://www.forksoverknives.com/how-tos/what-is-jackfruit/
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