Sweet Potato Chips with BBQ Jackfruit & Vegan Basil Ranch Dressing

This dish actually is inspired by my Loaded Nachos, which I serve as party food. However, I wanted to make a healthier version. Baked sweet potatoes are of great nutritional value, and add the jack of all fruits: jackfruit! This wonderful fruit is a rich source of vitamin, minerals, phytonutrients, electrolytes, fiber, fat and protein. It’s low carb and contains no cholesterol or saturated fats. Jackpot!

For some more protein I have added black beans, mixed with corn for that salsa style, and whipped up a homemade vegan ranch.

Recipe

March 23, 2018
: 6
: 15 min
: 45 min
: 1 hr
: easy

By:

Ingredients
  • For the sweet potato:
  • 3 medium to large sweet potatoes, washed and chopped in bite-sized pieces
  • 3 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tbsp ground turmeric
  • Basil ranch dressing
  • 1 cup raw cashews (soak them in boiled water while making the potatoes)
  • 1/3 cup water
  • juice of 1 lemon
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp of each salt, garlic powder, onion powder, dried dill (or use a sprig of fresh dill)
  • large handful of fresh basil
  • To serve:
  • 2 packets of Upton's BBQ Jackfruit
  • 1 can of black beans, rinsed
  • 1 can of corn kernels, rinsed
  • 1 avocado, diced
  • spring onion
Directions
  • Step 1 Pre heat your oven to fan-grill on 230 degrees Celcius.
  • Step 2 Boil water and soak the cashews.
  • Step 3 Wash the sweet potatoes, dry them well, and cut into bite-sized pieces. Mix with the olive oil, smoked paprika and turmeric.
  • Step 4 Transfer to a baking plate lined with baking sheet and bake for 45 min. Make sure to mix them halfway through, so they get crispy on both sides.
  • Step 5 Wash your beans and corn, mix them together with some pepper and salt.
  • Step 6 Slice your avocado and spring onions.
  • Step 7 Transfer the jackfruit to an oven-proof bowl and place in the oven for about 5-10 minutes (when the potatoes are almost ready).
  • Step 8 Now get your high-speed blender and mix all the ingredients for the ranch dressing. If itโ€™s too thick, add a little bit of water. Make sure itโ€™s very smooth, I had my blender on for about 5 minutes.
  • Step 9 Serve when ready drizzled with the dressing ๐Ÿ™‚

Related Posts

Fennel and Corn Quinoa Salad

Fennel and Corn Quinoa Salad

I love fennel! I just never really use it in cooking that much. This salad is so easy to make and very very tasty! Make a big batch and have it for lunch the entire week. Inspired by Deliciously Ella.

Quick Creamy Avocado Pasta

Quick Creamy Avocado Pasta

Another 15-minute pasta! This spinach and basil version is lovely too, however I had lots of avocadoes leftover (I know, crazy!) and I turned it into a creamy sauce. I used bean spaghetti because it’s gluten-free and full of protein (and it’s very tasty). This […]



Leave a Reply

Your email address will not be published. Required fields are marked *