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These BBQ Stuffed Sweet Potatoes are filled with oyster mushrooms, jackfruit, lentils, and topped with a homemade barbecue sauce! Eat as a light main or hearty side dish!
Barbecue sauce and sweet potatoes are a delicious combination! This is a recipe that will stay in the rotation, trust me! It’s that good!
What goes well with baked sweet potatoes?
Both savory and sweet goes well baked sweet potatoes.
- You can stuff it with peanut butter, cinnamon, banana, and nuts for breakfast or dessert
- Jazz it up with black beans, cumin, chili powder, roasted corn, and avocado for taco flavors.
- Barbecue flavors! (Hopefully, the title of the recipe gave you that clue 😉). Here I used jackfruit, oyster mushrooms, protein-packed lentils, and my Easy BBQ Sauce recipe.
Both jackfruit and oyster mushrooms have a meaty texture. I have used jackfruit in glazed stir fry dishes like The Best Jackfruit Recipe. I have also used oyster mushrooms as a fried chicken substitute in my Fried Oyster Mushroom recipe.
Shredded and paired together with barbecue sauce and you create a “pulled pork” texture to stuff in your baked sweet potatoes!
What can I serve with my BBQ Stuffed Sweet Potatoes?
- Serve as a healthy main course along with a kale salad or my Chickpea Cucumber Tomato Salad recipe.
- A hearty side dish to bring to BBQs or cookouts. Goes great with vegan barbecue ribs!
- Lentils have plant-based protein and sweet potatoes have “curvy” carbohydrates making it a perfect post work out meal. You can serve it alone as is!
How to Make BBQ Stuffed Sweet Potatoes?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Prepare Your Potatoes and Stuffing
- First, bake your sweet potatoes. (Photo 1 & 2)
- While potatoes are baking, shred your oyster mushrooms and jackfruit and mix together. (Photo 3 & 4)
Cook Your Stuffing
- Saute’ your onions and garlic. Then add your jackfruit, oyster mushrooms, and lentils to a pot. (Photo 1 & 2)
- Next, add some homemade barbecue sauce and water to the pot and simmer until BBQ Sauce is fully infused with your stuffing ingredients. (Photo 3 & 4)
Stuff Your Potatoes
- Remove your potatoes from the oven and allow to cool. Then cut open your sweet potato. (Photo 1 & 2)
- Begin stuffing your sweet potatoes with your BBQ filling. Top it with additional barbecue sauce and cilantro. (Photo 3 & 4)
Substitution, Cook, and Storage Tips
- Don’t like lentils? Use chickpeas or even black beans!
- Added kale or spinach would serve as a great healthy addition to your stuffed sweet potatoes.
- Be sure to use the jackfruit in a can in BRINE NOT SYRUP.
- You can use squash instead of sweet potatoes if you like.
- You can totally omit the jackfruit and just use the oyster mushrooms or even king oyster mushrooms.
- This recipe will last 3 to 4 days in the refrigerator. It does not freeze well.
Vegan With Curves Star Ingredient
Sweet potatoes are the Vegan With Curves star ingredient of this recipe. One serving of sweet potatoes contains 24 grams of “Curvy” Carbohydrates.
Lentils are also the Vegan With Curves star ingredient of this recipe. One cup of lentils contains 18 grams of Plant Based Protein.
To make this more weight loss (waste/weight release friendly) you could:
- Swap out the sweet potatoes for acorn or butternut squash as it has fewer carbs and calories.
- Leave out the lentils and just add the jackfruit and oyster mushrooms.
I’m betting you will love making and eating this dish as much as I do! Enjoy!
OTHER SWEET POTATO RECIPES
MORE BBQ RECIPES
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BBQ Stuffed Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 1 can jackfruit
- ½ package oyster mushrooms
- 1 tablespoon oil
- ½ onion chopped
- 2 cloves garlic
- 1 teaspoon garlic powder
- 1 can lentils
- 1 cup Easy BBQ Sauce
- ¼ cup water
- cilantro and extra Easy BBQ Sauce
Instructions
Bake Your Sweet Potatoes
- Preheat the oven to 350ºF.
- Puncture the sweet potatoes with a fork and wrap each potato individually in aluminum foil. Then place them in a baking dish.
- Place them in your preheated oven and bake until soft, about 45 – 55 minutes depending on the size.
Prepare Your BBQ Stuffing
- Meanwhile, prepare the stuffing. Drain your jackfruit from the can and begin to shred your jackfruit by hand in a bowl.
- Next, clean your oyster mushrooms (a very lightly rinsand pat dry. Begin shredding your mushrooms by hands over the same bowl as your jackfruit. Mix together and set aside.
- Grab a large pot and place over medium health. Add oil, onions, and garlic and be saute for about 3-5 minutes.
- Next, add your shredded jackfruit and oyster mushrooms mixture along with garlic powder and cook lightly for 1 minute.
- Turn down heat on low and pour in your lentils and Easy BBQ Sauce recipe. Stir to combine fully coating your filling mixture.
- Add water to prevent the mixture from over-drying, and simmer for 15-20 minutes. Once done, set aside until baked potatoes are done baking.
Stuff Your Sweet Potatoes
- When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes.
- Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the barbecue mixture into the center.
- Pour additional Easy BBQ Sauce over sweet potatoes and topped with cilantro. Serve immediately and enjoy!
Notes
- You can chop your jackfruit and oyster mushrooms instead of shredding them.
- Be sure to use the jackfruit in a can in BRINE NOT SYRUP.
Don't like lentils? Use chickpeas or even black beans! - Added kale or spinach would serve as a great healthy addition to your stuffed sweet potatoes.
- You can use squash instead of sweet potatoes if you like.
- You can totally omit the jackfruit and just use the oyster mushrooms or even king oyster mushrooms.
- This recipe will last 3 to 4 days in the refrigerator. It does not freeze well.
Nutrition
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