The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Cajun Jackfruit filled Sweet Potato Jackets with Brocolli
.
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g Tenderstem broccoli
- 2 sweet potato
- 280g sweetcorn (sweetcorn, water, salt)
- 2 shallot
- 440g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 handful of fresh coriander
- 2 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 400g passata (tomatoes, salt, citric acid)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 460
Protein: 12g
Carbs: 66g
Fat: 17g
Cajun Jackfruit filled Sweet Potato Jackets with Brocolli
.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes in half and cut a crisscross pattern on the cut side. Place on a lined baking tray, cut side down, and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 30-35 mins, until soft and golden. Trim the broccoli and add to the tray in the final 10-15mins. Toss with 1 tsp oil and a pinch of sea salt. Roast until soft.
- Finely slice the shallots. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the shallot and cook for 3-4 mins, until soft. Add three-quarters of the garlic paste and cook for 1 min. Drain and rinse the jackfruit, and add to the pan along with the cajun spice (use less for less heat). Cook for 3 mins.
- Drain the sweetcorn. Add the passata, 300ml hot water and half the sweetcorn to the pan. Crumble in the stock cube and stir. Bring to a boil, then simmer for 10-15 mins, until the sauce thickens. Break up the jackfruit with a wooden spoon. Season with sea salt to taste.
- Make the salsa; roughly chop the coriander. To a bowl, add half the coriander, the remaining sweetcorn and a pinch of sea salt and mix.
- For the 'cheesy' sauce, heat a small saucepan on medium-high heat. Add the cream, nutritional yeast and remaining garlic paste. Boil for 2-3 mins, whisking constantly, until thickened slightly. Season with sea salt to taste.
- Serve the jackets on plates and top with the jackfruit. Drizzle with 'cheesy' sauce and spoon over the sweetcorn salsa. Sprinkle with the remaining coriander.
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