Easy baked sweet potatoes that are stuffed with a savory BBQ jackfruit, cauliflower, and black bean filling. This vegan BBQ Jackfruit Stuffed Sweet Potato recipe is a delicious and healthy vegan entrée that everyone will love!
A Scrumptious Plant-Based Meal
Looking for a great weeknight meal? Give this one a try! This savory and sweet meal will have you and your family or guests licking the plate.
Surprisingly easy to make yet huge in the flavor department, this mixture is great on any number of things. However, we like sweet potatoes or russet potatoes because they don’t require a lot of fuss.
Additionally, the green jackfruit in brine is a great meat replacement. Most importantly, in texture it resembles pulled pork or chicken when shredded and can sometimes even fool carnivores. Really! Don’t wait if you haven’t tried this vegan meat replacement!
Delicious BBQ Sauce
This recipe took on new heights with us ever since we started making our own Homemade Maple BBQ Sauce as well. The ability to control the ingredients we consume even down to the sauce brings added piece of mind while sitting down to eat.
However, feel free to use store-bought BBQ sauce as well. These BBQ Stuffed Sweet Potatoes will be irresistible either way!
Get Ready for Healthy Vegan BBQ!
Jackfruit is the star of this easy plant-based meal. Chances are, even carnivores will love these BBQ Jackfruit Stuffed Sweet Potatoes. Enjoy!
BBQ Jackfruit Stuffed Sweet Potato
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Method: Bake, Sauté
- Cuisine: American
- Diet: Vegan
Description
An easy baked sweet potato filled with savory BBQ jackfruit, cauliflower, and black beans. A healthy vegan entrée that’s absolutely delicious!
Ingredients
- 4 Medium Sweet Potatoes (or russet potatoes)
- 1 Can Jackfruit (Drained, Rinsed and Pulled Apart)
- 1 1/2 Cups BBQ Sauce (Try this Homemade Maple BBQ Sauce recipe!)
- 1 Can Black Beans (Drained and Rinsed)
- 1 Small or ½ a Large Cauliflower (Sliced into Thin Pieces)
- 2 Cloves Fresh Garlic (Minced)
- 1 Medium Red Onion (3/4 Diced Small) (1/4 Sliced into Long Pieces)
- 1 Bunch Fresh Cilantro (Stems Discarded)
Instructions
- Preheat the oven to 400°F.
- Bake the sweet potatoes until soft to the touch. Approximately 40-50 minutes. The time will also vary depending on the size of your potatoes.
- While the potatoes are cooking, wash and prepare the fresh vegetables. Drain and rinse the jackfruit and beans. Pull apart the jackfruit wedges into bite-sized shreds.
- In an oven-safe skillet place 1 tablespoon of olive oil and sauté garlic and onions over medium/high heat until fragrant. About 3 minutes.
- Add the cauliflower to the skillet and continue to cook stirring frequently for another 3 minutes, until the cauliflower starts to become soft. Next, add the jackfruit to the pan and stir to combine.
- Pour the BBQ sauce into the skillet and stir to coat. Cook on the stove top for an additional 3 minutes to heat the sauce and jackfruit.
- Transfer the skillet full of your BBQ mixture into the oven with your potatoes for the final 10-15 minutes. While in the oven, the BBQ will thicken and the flavors will meld becoming an irresistible combination.
- Remove your potatoes and BBQ mixture from the oven. Stir the black beans into the BBQ sauce and slice open the potatoes. Fill the potatoes with the BBQ and bean mixture.
- Garnish with fresh cilantro leaves and fresh onion pieces, if desired.
- Serve immediately and enjoy!
- Leftovers can be refrigerated for up to 5 days.
Keywords: BBQ Jackfruit Stuffed Sweet Potatoes
If you love jackfruit, try some of our other vegan jackfruit recipes below. 🙂
My husband that still eats meat raved about this meal. I personally found the portions to be very large for 4, the BBQ stuffing is more like 6 for us and only ate half a sweet potato with it. Served it with a tangy coleslaw to help balance the sweet from the BBQ sauce and sweet potato.
★★★★★
Hi Callie! Thank you so much for trying our recipe. So glad to hear that your husband liked it! As far as the portion size goes, it is on the larger size. However, it does save well and we have also used the base for a chip dip or even on a bed of lettuce for a fun salad topping. Also, the coleslaw sounds like a yummy pairing! Thanks so much for trying the recipe and the feedback.