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.
- 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
- 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 it’s too thick, add a little bit of water. Make sure it’s very smooth, I had my blender on for about 5 minutes.
- Step 9 Serve when ready drizzled with the dressing 🙂