Made With Riced Sweet Potato
Carbs
56g
Time
25 mins
Calories
393
Serves
3 people
Veg Servings
4
Ingredients
- 2 Pouches Fullgreen Riced Sweet Potato
- 2 cans of jackfruit (drained and shredded)
- 1/2 teaspoon of garlic granules
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of red wine vinegar
- 1/2 teaspoon of salt
- 1/8 teaspoon of cayenne pepper
- 1 teaspoon of paprika
- 3 tablespoons of soy sauce
- 4 tablespoons of tomato puree
- 2 tablespoons of olive oil
- 150ml water
- 1 red pepper (sliced)
- 1 orange pepper (sliced)
- 1 can of black beans (drained and rinsed)
- Lettuce
- 1/2 red cabbage (sliced)
- 150g cherry tomatoes (diced)
- 1/2 white onion (diced)
- Handful of coriander (chopped)
- Juice of 1/2 lime
- 1 avocado (sliced)
Method
- 1 Start by making the BBQ sauce. In a bowl add garlic granules, balsamic vinegar, red wine vinegar, salt, cayenne pepper, paprika, soy sauce, tomato puree, olive oil and water. Combine.
- 2 Add the sauce to a pan over a medium heat and simmer for a few minutes before stirring in the jackfruit.
- 3 In a separate pan over a medium heat add a drizzle of oil and cook the peppers for a few minutes before adding the black beans. Cook for a further 5 minutes.
- 4 Prepare the salsa by combining the diced tomatoes, white onion, chopped coriander and lime juice.
- 5 Load up the bowls with sliced lettuce, red cabbage, riced sweet potato, jackfruit, black bean and pepper mix, slices of avocado, salsa and leftover lime wedges.
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