BBQ Jackfruit Stuffed Sweet Potatoes

I’ve been on a meatless Monday kick recently where I’ve been purposely making meals every Monday that are plant-based. It’s been random and pretty fun to see what I can come up with combining different healthy and wholesome ingredients to create a delicious plant-based meal.

After once being a vegetarian for 3 years, I no longer like to associate myself with specific titles as it pertains to eating like being vegan, vegetarian, etc. I also don’t prefer to “diet” or restrict myself from what I can and can’t eat because I found that when I ate that way, after the diet was over, I could never keep the diet up. I immediately splurged and just ate and drank whatever I wanted and it was way too hard to keep up. I think it’s better for me and healthier for the way I live to simply eat balanced to actually live a healthy lifestyle.


I’ve mentioned before how much I just loveeeeee jackfruit as a meat alternative - mainly because it’s actually filling and also because it can take on almost any flavor that you season it with and it’s healthy and not filled with any preservatives. Jackfruit can be used for so many things like pulled “pork or chicken” sandwiches, Jerk BBQ Jackfruit Tacos with Mango Salsa and to be stuffed into potatoes like I did here!

You can top these with so many fun toppings like cilantro, spring onion, vegan or regular sour cream, avocado and so much more! I love the mixture of the flavors in each bite of the warm and comforting sweet potato with the sweet and tangy bbq jackfruit and all of the toppings that make each bite unique.

In less than 1 hour you have dinner on the table and even leftovers for lunch the next day! Grab the easy recipe below:


BBQ Jackfruit Stuffed Sweet Potatoes


  • 2 large sweet potatoes

  • 1 tsp olive oil or grapeseed oil

  • 1 - 20 oz can of Jackfruit in brine, drained

  • 1 tbsp brown sugar

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1/2 tsp chili powder

  • 1/2 tsp black pepper

  • 1/2 cup vegan BBQ sauce

  • toppings of your choice: black beans, corn, avocado, vegan sour cream, cilantro, spring onions, jalapeńo, lime


  1. Preheat oven to 375 degrees F

  2. Rub the outside skin of the potatoes with oil and sprinkle skin with a little sea salt

  3. Wrap potatoes in foil, covering completely and poke with a fork 4 times to allow them to steam while baking. Place on baking sheet and pop into oven.

  4. In the meantime, if using a pressure cooker - start on high pressure for 30 minutes and then slow cook for the remainder 30 minutes

  5. If using a sauce pan - cook on medium heat for 30 minutes then drop heat to low and cook for remainder 30 minutes, breaking the pieces down with a spatula as it cooks

  6. Remove sweet potatoes from the oven and cut down the middle the long way

  7. Stuff each sweet potato with jackfruit and top with toppings of your choice!