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Serves 4
349 calories
58g carbohydrates
6g protein
11g fats


4 medium sized sweet potatoes

410g / 1 can of jackfruit in water

1 tbsp. of olive oil 

1.2 tsp. of garlic powder

a pinch of salt

1/2 tsp. of ground black pepper

60g of plain soya yogurt

1/2 lemon, juiced

1 avocado, sliced

2 tsp. of sesame seeds


2 tbsp. of agave syrup

60g of dark brown sugar

1 tsp. of turmeric

2 tbsp. of vegan Worcester sauce

60ml of apple cider vinegar

1 clove of garlic, minced

2 tbsp. of paprika

500g of passata 


1. Preheat the oven to 180 degrees / gas mark 4.

2. Scrub and wash the sweet potatoes before pricking several times with a fork and laying them out onto a baking tray.

3. Place the sweet potatoes in the oven to bake for up to 60 minutes or until a knife pierces the potato easily.

4. Next, rinse and drain the jackfruit. 

5. Prepare the BBQ sauce by adding all of the sauce ingredients to a saucepan of low heat for 22-25 minutes and cooking until the sauce has begun to slightly thicken. Stir the sauce throughout its cooking time to ensure it doesn't stick to the bottom of the pan. 

6. Using, your hands shred the jackfruit to resemble pulled pork before placing it into a hot saucepan with a splash of oil. 

7. Season the cooking jackfruit with the garlic powder, salt and pepper and cook for up to 5 minutes. 

8. Add the thickened BBQ sauce and cover with a lid, reducing to a low heat to simmer for a further 15-20 minutes. 

9. Prepare the dressing by whisking together the yogurt and lemon juice in a bowl.

10. Assemble your sweet potato by slicing and stuffing with the BBQ jackfruit and adding the chopped avocado on top. 

11. Serve the stuffed sweets with a generous drizzle of the citrus, yogurt dressing and a sprinkle of sesame seeds and freshly chopped coriander leaf.

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