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Loaded Sweet Potato Boats

With Vegetable Broth
recipe-difficulty
Easy peasy
recipe-serves
3
ready-in
1 hour 15 mins
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.

Main Meals
Australian Inspired
Pantry Items
View in metric
  • Cumin
  • Coriander
  • Smoked paprika
  • Olive oil
  • 1 tsp Vegetable Broth Garden Veggie
  • Watermelon, sliced
  • Nectarines, sliced
  • Haloumi, sliced
  • Basil
  • 1/2 cup pepitas
  • 1/2 cup sunflower kernels
  • 1/2 cup almonds
  • 1/2 cup buckwheat kernels
  • Pinch pink Himalayan crystal salt
  1. Preheat oven to 340°F. Roast sweet potatoes whole on a baking tray for 45 minutes to 1 hour, or until cooked through. To check, stick a fork into the sweet potato. It should be soft and have no resistance.
  2. Meanwhile, drain & rinse jackfruit and chickpeas and add to a pan with olive oil.
  3. Add in spices, Vegetable Broth, and salt and fry until fragrant. Then add maple syrup and Worcestershire sauce, stirring as it caramelizes. Set aside.
  4. In a small bowl, mix together the vegan mayonnaise and chipotle sauce.
  5. Once sweet potatoes are cooked, slice in half, season with a pinch of salt, pepper, and smoked paprika.
  6. Top with Jackfruit & Chickpeas, avocado, red cabbage, pepitas, fried shallots, and nutritional yeast. Squeeze over lime juice and drizzle over chipotle mayo.