makes
4 servings
prep time
60 minutes
cook time
40 minutes
Product
Ingredient List
- 2 sweet potatoes
- 1 1/2 teaspoons curry powder
- 2 teaspoons olive oil
- Salt and pepper to taste
- 3 cups cooked brown rice
- 1 10.6-ounce package Upton’s Naturals Bar-B-Que Jackfruit
- 1/2 medium onion, diced
- 1 cup shredded kale
Sauce:
- 2 tablespoons. olive oil
- 2 tablespoon BBQ sauce
- 2 tablespoons agave
- 1 tablespoon mustard
- 1/2 teaspoon curry powder
- 1 tablespoon water
directions
Preheat oven to 400°F.
Chop sweet potatoes into 1-inch pieces and place in a medium bowl. Drizzle in olive oil and stir to coat, then toss with curry powder. Place on a baking sheet lined with parchment paper and sprinkle on salt and pepper. Roast sweet potatoes for 35 minutes. Set aside.
In a large bowl, mix together the rice, BBQ Jackfruit, onion, kale, and roasted sweet potatoes.
To make the sauce, combine all ingredients and drizzle over the rice mixture, stirring to coat. Chill for at least 45 minutes before serving.
Chop sweet potatoes into 1-inch pieces and place in a medium bowl. Drizzle in olive oil and stir to coat, then toss with curry powder. Place on a baking sheet lined with parchment paper and sprinkle on salt and pepper. Roast sweet potatoes for 35 minutes. Set aside.
In a large bowl, mix together the rice, BBQ Jackfruit, onion, kale, and roasted sweet potatoes.
To make the sauce, combine all ingredients and drizzle over the rice mixture, stirring to coat. Chill for at least 45 minutes before serving.
