Mexican Jackfruit Stuffed Sweet Potato
Ingredients
2 Red Capsicums
3 cans Organic BPA Free Jackfruit (in water)
1 cup chopped Tomatoes
2 tsp Tomato Paste
1-2 tbsp Olive Oil
1/2 Lime
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dried Oregano
1/2 tsp Cayenne Pepper
1/2 tsp Sweet Paprika
1/2 tsp Smoked Paprika
1 tsp Cumin
2 tsp Chilli Flakes
1-2 tsp Liquid Smoke
6 small Roasted Sweet Potatoes
Corn Salsa and Guacamole to serve
Salt and Pepper to taste
Instructions
- Slice capsicum, drain jackfruit and squeeze out as much water as possible.
- Remove seeds and shred jackfruit with your fingers. Heat olive oil in a large pan over medium-high heat.
- Add capsicum and cook until starting to soften. Add the jackfruit and cook until it begins to brown.
- Add tomatoes and tomato paste and stir well, then add spices along with 1/2 cup of water and the juice of 1/2 lime.
- Stir mixture regularly. Continue to cook until water is completely absorbed and jackfruit begins to brown and get crispy on the edges. You can add a little more water and seasoning if needed.
- Add the liquid smoke toward the end. Slice open your roasted sweet potatoes, add the jackfruit, top with corn salsa, guacamole and freshly chopped coriander. You can even serve with some organic corn chips to dip in.
- Tip: to roast the sweet potatoes simply place them on a lined baking tray in oven at 200C until completely soft, approx 40 mins.
