Loaded Sweet Potato Boats

These loaded sweet potato boats make an awesome, nutritionally well-rounded vegan snack or meal. It’s a really easy recipe to throw together and it combines heaps of flavour and nutrients.

Using sweet potatoes for the base provides extra fibre, calcium, iron and potassium compared to white potatoes. They also provide a good source of beta-carotene (which gives sweet potatoes their orange colour and is the plant based equivalent of vitamin A).

The jackfruit and chickpea topping provides a combination of carbohydrate and protein, avocado (which we sing the praises of regularly!) brings healthy fats, red cabbage is rich in anthocyanins (a powerful antioxidant), and pepitas add magnesium and iron. We’ve also added in our Vegan Nutritional Yeast Flakes which add a delicious savoury flavour and heaps of essential micronutrients, including all of your B vitamins, calcium, iron, zinc and potassium.

Ingredients

2 sweet potatoes

1 can jackfruit (in brine, not syrup)

1 can chickpeas

1 avocado, mashed

1 heaped tbsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tbsp worchestershire sauce

1 cup red cabbage, thinly sliced

Vegan mayonnaise (store bought)

Chipotle in Adobo sauce

1 lime, cut into quarters

1 tbsp olive oil

4 tbsp fried shallots

PRODUCTS

1/2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

1 tbsp The Wholefood Pantry Maple Syrup

4 tsp The Wholefood Pantry The Wholefood Pantry Vegan Nutritonal Savoury Flakes

The Wholefood Pantry Pepitas

Method

Preheat oven to 170 degrees. Roast sweet potatoes whole on a baking tray for 45mins-1 hour, or until cooked through. To check, stick a fork into the sweet potato. It should be soft and have no resistance.
Meanwhile, drain & rinse jackfruit and chickpeas and add to a pan with olive oil.
Add in spices and salt and fry till fragrant. Then add maple syrup and worcestershire sauce, stirring at it caramelised. Set aside.
In a small bowl, mix together the vegan mayonnaise and chipotle sauce
Once sweet potatoes are cooked, slice in half, season with a pinch of salt, pepper and smoked paprika.
Top with Jackfruit & Chickpeas, avo, red cabbage, pepitas, fried shallots and nutritional yeast. Squeeze over lime juice and drizzle over chipotle mayo.

Serve 4