Stuffed Sweet Potatoes
with Baharat Jackfruit & Sour Cherries
- 2 sweet potatoes
- 2 garlic cloves
- 1 lemon
- ¼ cup dried cherries
- 2 mini sweet peppers
- 8 oz jackfruit
- ¼ cup Forager® Project Cashewgur
- 1 tbsp tahini
- 2 tsp baharat spice
- 4 oz baby arugula
- 1 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Large nonstick skillet
- Baking sheet
Preheat the oven to 425°F. Poke a few holes in the sweet potatoes with a fork, halve them lengthwise, and transfer to a baking sheet. Rub potatoes with 1 tsp vegetable oil each and sprinkle with a pinch of salt and pepper. Roast the potatoes, cut side down, until fork-tender, about 20 to 22 minutes.
Peel and mince the garlic. Halve the lemon. Roughly chop the dried cherries. Trim, deseed, and slice the mini sweet peppers into rounds. Drain the jackfruit, then use your hands to shred the jackfruit into bite-sized pieces.
Add the Cashewgurt, tahini, just half the lemon juice, and a pinch of salt and pepper. Whisk the tahini yogurt. In a large bowl, combine the chopped cherries, sliced sweet peppers, and remaining lemon juice. Toss to combine.
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the shredded jackfruit and a good pinch of salt. Cook until crispy in places, about 5 to 7 minutes. Add the minced garlic and baharat spice, toss to coat, and cook until fragrant, about 1 minute.
Add the arugula to the bowl with the sour cherries and peppers and toss to coat evenly.
Divide the arugula salad between large shallow bowls. Once the sweet potatoes are finished, turn cut side up and use a fork to mash the flesh slightly. Stuff the potatoes with baharat jackfruit and transfer to the bowls. Dollop with tahini yogurt. Enjoy!