I don’t know why or even how I haven’t included jackfruit on the ole blog yet.
I’ve been consuming the funky fruit regularly now, mostly smothered in BBQ sauce, but there are other preparation methods out there as well…
A popular Mexican(ish) restaurant chain in the area (aka Cactus) serves up jackfruit tacos topped with creamy sliced avocado and pickled red onion.
And man those boys slap!
But.
This time around we’re going the BBQ route since that’s normally the jackfruit vibe in my kitchen.
I know this recipe looks like a lot, but really it’s quite simple—several of the ingredients are salt, pepper, oil, etc.
So don’t go running away in a panic quite yet.
Trust me on this one.
Because the flavors.
My god.
If someone even tries to proclaim that plant-based food is boring/flavorless/unsatisfying smugly shove this recipe right in their piehole.
And then inhale the rest yourself because why wouldn’t you save some flavor for your own taste buds?
So yes.
We’re talking tender baked sweet potato loaded with a spicy, zesty tahini sauce.
Sweet BBQ jackfruit with sauteed red bell peppers, kidney beans, and smoked paprika.
Crispy roasted dino kale.
Plus perfectly ripened avocado, fresh lemon juice, nutty toasted walnuts, and pink sea salt.
Praise the lord.
Dinner’s ready kids!
P.S. Your sweet potato baking time will depend on the tater and your oven. So be patient. I used to wrap my sweet potatoes in foil but doing so steams the skin, making it sog… lesson learned.
P.P.S. Want a lighter, quicker meal? Simple nix the sweet potato and roast up more kale!
Baked Sweet Potato with BBQ Jackfruit, Crispy Kale & Tahini Sauce
Ingredients
Sweet Potato
- 1 medium sweet potato (dark orange flesh)
- Extra virgin olive oil, to lightly coat sweet potato
- Pink sea salt, to taste
Tahini Sauce
- 2 tablespoons warm water
- 2 tablespoons tahini (no added oil or sugar)
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon pure maple syrup
- 2 dashes ground cayenne pepper
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
BBQ Jackfruit
- 1/2 teaspoon extra virgin olive oil
- 1 cup canned (in water) young jackfruit; drained, rinsed and squeezed dry
- 1/4 cup diced red bell pepper
- 1/2 teaspoon smoked paprika
- 1/2 cup canned kidney beans; drained, rinsed, patted dry
- 1/4 to 1/3 cup BBQ sauce (I used Annie's)
- Freshly cracked black pepper, to taste
Kale
- 1 1/2 cups torn dino kale, stems removed
- 1 teaspoon extra virgin olive oil, or enough to lightly coat
- Pink sea salt, to taste
Toppings
- Sliced avocado, seasoned with salt
- Fresh lemon juice
- Toasted roughly chopped walnuts
Instructions
- For the sweet potato, heat oven to 425. Line a rimmed metal baking sheet with parchment paper. Lightly coat your sweet potato in olive oil, then season the skin with salt. Bake for 50 minutes or until tender. Test by inserting a sharp knife into the sweet potato—there should be little to no resistance.
- For the tahini sauce, whisk together all of the ingredients until well combined. Taste, and adjust ingredient amounts if desired.
- For the BBQ jackfruit, heat 1/2 teaspoon olive oil in a medium-large nonstick skillet. Saute the jackfruit and peppers for 5 minutes over medium heat, stirring occasionally. Coat with the smoked paprika then cook for another minute. Reduce the heat to low, then fold in the beans. Cook for one minute, then stir in the BBQ sauce. Start with 1/4 cup sauce, adding more if you wish. Heat until warmed.
- For the kale, remove the cooked sweet potato fom the baking sheet, then toss the kale in 1 teaspoon oil (or enough to lightly coat). Roast for 7 minutes, stirring once, or until crisped to your liking. Season with salt.
- For assembly, split the cooked sweet potato in your serving bowl, then top with half of the tahini sauce and half of the kale. Spoon the BBQ jackfruit mixture on top (there may be some jackfruit/beans leftover depending on the size of your sweet potato and your appetite), followed by the remaining kale and sauce. Top with avocado, lemon, and toasted walnuts.