1400 700 vegan stuffedsweetpotatoeswithbaharatjackfruit horizontal

Stuffed Sweet Potatoes

with Baharat Jackfruit & Sour Cherries

dinner

Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free Soy-Free Middle Eastern Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 6
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

MAIN INGREDIENTS

Allergens: tree nuts

INSTRUCTIONS

1
Prep the sweet potatoes

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.

2
Prepare the produce

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.

3
Make the tahini yogurt

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.

4
Cook the jackfruit

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.

5
Prepare the arugula salad

Add the arugula to the bowl with the sour cherries and peppers and toss to coat evenly.

6
Serve

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!