Image by Larm Rmah

Jackfruit Chilli Stuffed Sweet Potatoes With The Best Homemade Guacamole

What are Saturday nights for if not stuffing your face with a delicious meal? This recipe is a great alternative to ordering a takeaway as it's filling, fun and fairly easy to make (all the good F words...) I would usually just make chilli with beans or vegan mince, but I decided to substitute it for jackfruit this time and it is a game changer. It tastes so fresh and 'meaty'. Plus with the added stuffed sweet potatoes and homemade guac, this really is a meal you can eat over and over and never get bored.

For the chilli, serves 2:

1 tin of jackfruit

1 large white onion

1/2 a courgette

1 tin of mixed beans

A small tin of sweetcorn

1 tin of chopped tomatoes

2 tbsp of tomato paste

2 tsp of garlic paste

2 tsp of cumin

2 tsp of paprika

2 tsp of oregano

1 small chilli

2 large sweet potatoes

A handful or coriander to serve

A sprinkle of cheese/ vegan cheese to serve

A dash of olive oil

A dash of Balsamic oil

Salt and pepper seasoning


For the guacamole:

2 ripe avocados

1 large tomato

1/2 a white onion

A handful of coriander

3 tbsp of lime juice

A big pinch of salt and pepper

To begin, pre-heat your oven to 180 degrees and chop your sweet potatoes in half. Rub with a little olive oil and season with salt and pepper then put in the oven for about 30-40 minutes, flipping half way so both sides are crispy.


Next for the chilli, add some olive oil to a pan, chop your onion and fry on a medium heat. Add a splash of balsamic oil to help caramelise it.


Next add your courgette, chopped and all of your spices and chopped chillo. Stir regularly so the spices do not burn and allow the courgette to soften and also caramelise slightly.


Now add your tinned tomatoes, jackfruit, sweetcorn, mixed beans, tomato paste and salt and pepper. Allow to simmer on a low to medium heat for 15-20 minutes. Stir regularly and have a taste test to see if you need to add any more spices or seasoning for your palette.

While the chilli and sweet potatoes are cooking, take your avocados and cut in half. Scoop out all the avocado and add to a bowl, smush together with the back of a fork so there are no lumps. Chop your onion, tomato and coriander and add to the bowl too. Then add your lime juice and seasoning. Mix well.

Once your sweet potatoes are cooked, take them out of the oven and carefully scoop out the centres with a spoon. Be careful not to go too deep as the sweet potato will be quite soft. Add these scoops to your chilli too and mix in. Take a few big spoonfuls of chilli and put it back in centre of the sweet potatoes. Top with cheese/ vegan cheese if you wish.


Serve with your guacamole, rice and a fresh salad. YUM.

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