Ingredients
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4 medium sweet potatoes sweet potatoes4 medium sweet potatoes
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1 can young green jackfruit in brine (drained, rinsed, and shredded) jackfruit1 can young green jackfruit in brine (drained, rinsed, and shredded)
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1 can black beans (drained and rinsed) black beans1 can black beans (drained and rinsed)
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1 cup corn kernels (fresh or frozen) corn1 cup corn kernels (fresh or frozen)
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1 yellow onion (finely chopped) yellow onion1 yellow onion (finely chopped)
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3 garlic cloves (minced) garlic3 garlic cloves (minced)
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1 can fire-roasted diced tomatoes fire-roasted diced tomatoes1 can fire-roasted diced tomatoes
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2 chipotle peppers in adobo sauce (minced) chipotle peppers in adobo sauce2 chipotle peppers in adobo sauce (minced)
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2 tsp smoked paprika smoked paprika2 tsp smoked paprika
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1 tsp dried oregano dried oregano1 tsp dried oregano
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/2 tsp black pepper black pepper1/2 tsp black pepper
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1 tbsp tomato paste tomato paste1 tbsp tomato paste
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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1/4 cup vegetable broth vegetable broth1/4 cup vegetable broth
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1 large ripe avocado avocado1 large ripe avocado
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Juice of 1 lime limeJuice of 1 lime
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2 tbsp unsweetened plant yogurt plant yogurt2 tbsp unsweetened plant yogurt
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Fresh cilantro (for garnish) cilantroFresh cilantro (for garnish)
Directions
Serve the stuffed sweet potatoes warm, topped with a dollop of crema and a sprinkle of cilantro. Pair with a crisp slaw or simple green salad for a complete meal. For a milder version, use only one chipotle pepper or omit seeds. Jackfruit can be substituted with shredded oyster mushrooms for a different texture. To keep oil-free, sauté with water or broth as needed.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake directly on the rack for 45–50 minutes until very tender. |
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2
Done
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Meanwhile, heat a large skillet over medium heat. Add chopped onion and sauté 3–5 minutes until translucent, adding a splash of water if needed. |
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3
Done
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Stir in garlic, chipotle peppers, smoked paprika, cumin, oregano, and tomato paste. Sauté until fragrant, about 1 minute. |
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4
Done
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Add shredded jackfruit, fire-roasted tomatoes, vegetable broth, maple syrup, salt, and black pepper. Mix well and simmer, uncovered, for 15 minutes, shredding jackfruit further with a fork as it softens. |
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5
Done
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Stir in black beans and corn. Simmer another 5 minutes, allowing flavors to meld and most liquid to evaporate. |
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6
Done
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For the crema, blend avocado, lime juice, plant yogurt, and a pinch of salt until smooth and creamy. |
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7
Done
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Once sweet potatoes are cooked, split them open lengthwise, fluff the insides, and spoon generous amounts of jackfruit tinga filling over each. |
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8
Done
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Drizzle with avocado lime crema and garnish with fresh cilantro. |
