Sweet Potato BBQ Jackfruit Sliders Recipe

Sliders made with vegan barbecued jackfruit are a fun and entertaining appetiser or side dish option.

– 1 tablespoon olive oil – 2 large sweet potatoes sliced into round – 2 14-ounce cans jackfruit – 2 teaspoons chili powder – 3/4 cup Barbecue Sauce – 3 stalks green onion chopped Easy Cabbage Slaw: – 2 cups red cabbage thinly sliced – 2 teaspoons olive oil – 2 tablespoons lime juice – 1/2 teaspoon sea salt to taste



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Heat the oven to 400°F. Slice sweet potatoes and place on a large baking sheet. Season with sea salt and olive oil. Toss everything with your hands to coat the sweet potato pieces. 

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Place slices in a single layer on baking sheet. Flip after 20 minutes and roast 5–10 minutes more until golden-brown and cooked through. Drain jackfruit and remove hard bulbs.

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Add enough oil to lightly coat a medium-sized skillet over medium-high heat. Add jackfruit and chilli powder. For 2–3 minutes, stir occasionally.

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Reduce heat to medium-low after adding barbecue sauce and boiling. Cook, stirring occasionally, for 20–30 minutes (the longer it cooks, the more barbecue-y it tastes).

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Top roasted sweet potato slices with BBQ jackfruit, simple cabbage slaw, and chopped green onion.

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Combine slaw ingredients in a bowl. The cabbage's fibres will soften, making it easier to chew.

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Massage the cabbage with lemon juice for a few minutes to release fluids. Check slaw taste and add sea salt or lime juice. 

Serving: 1Slider | Calories: 93kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Fiber: 2g | Sugar: 14g 


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