Nourishing Vegan Every Day by Amy Lanza

Author:Amy Lanza
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2022-01-15T00:00:00+00:00

For the Bowl

4 medium sweet potatoes

½ cup (120 g) coconut yogurt

2 avocados

Salt and pepper, to taste

1.Preheat the oven to 400°F (200°C, or gas mark 6) and puncture the potatoes all over with a knife. Place on a baking tray and bake for 45 to 60 minutes, or until crisp on the edges and tender inside.

2.Meanwhile, make the jackfruit: Place the jackfruit in a large bowl and break up the pieces with your hands. Heat the olive oil in a medium frying pan over high heat. Add the onion and garlic. Sauté for 5 minutes. Add the bell pepper and cook for 5 minutes, or until turning the onion is turning translucent.

3.Add the hot smoked paprika, cumin, cilantro, salt, and pepper. Fry for 1 minute, until fragrant. Pour in the jackfruit, tomato purée, and tamari. Stir well, bring to the boil, and reduce the heat to a medium simmer. Place a lid on and cook for 20 minutes, or until the jackfruit is tender and the sauce is thick.

4.While the jackfruit cooks, stir together the sweet corn, black beans, and pomegranate in a small bowl for the salsa. Add one-third of the lime juice, the cilantro, salt, and pepper. Toss well.

5.To make the dressing: In a small bowl, stir together the yogurt with one-third of the lime juice. Set it to one side.

6.Peel and de-stone the avocados and mash with a fork. Stir in the remaining lime juice with some salt and pepper.

7.When the potatoes are ready, slice each potato in half, leaving some of the potato intact. Fill the hole with the tomatoey jackfruit. Top with salsa, avocado, and dressing.

8.Once cool, all the components will last in separate sealed containers in the fridge for 2 to 3 days. Reheat leftovers in the microwave or on the stove. The jackfruit will keep well in the freezer for up to 1 month.

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