Mexican style stuffed sweet potato with guacamole

We love Mexican food in our house and making it plant based is so easy!

Here’s the recipe..

Serves: 4 Time: 60 minutes

Ingredients:

Sweet potatoes, washed and pierced a few times with a fork

4-5 portobello mushrooms

1 large carrot

2 celery sticks

1 onion, thinly sliced

2 cloves garlic, chopped

2 tablespoons passata

1 can jackfruit, shredded

1 cup water

1 tsp cumin

1 tsp smoked paprika

1/2 tsp turmeric

Guacamole:

1 large avocado

1-2 tomatoes, finely chopped

1 cloves garlic, crushed

1/2 tsp cumin

1 tsp jalapeños, chopped

1/2 lemon, juiced

1 stalk spring onion, sliced

Method:

Preheat oven to 200 degrees Celsius and place sweet potatoes on a baking tray. Cook for 50-60 mins depending on the size of your sweet potatoes.

While that’s cooking, heat a large frying pan on medium and sauté the onions

Meanwhile, add carrots, celery and mushrooms to a food processor and pulse until a crumbly mixture has formed.

Once onions are translucent, add garlic for a minute and then add your mushroom mixture and jackfruit.

Cook for a few minutes and add your spices. Cook for another minute before adding passata and water.

Bring to a simmer and cook until most of the water has reduced.

Once ready, set aside.

To make guac, mash avocado in a bowl and add all the other ingredients and mix.

Once sweet potatoes are ready, slice in half, vertically, and add filling ingredients. Top with guacamole and enjoy!

Are you a Mexican food lover like us? What’s your favourite Mexican dish? Let me know in the comments below!