Sweet Potato Boats

Ingredients

1 Sweet Potato

Marinated Jack Fruit

1 avocado

Ginger Beets Kimchi

Cherry Tomatoes

Cucumber

Bunch coriander

Squeeze of lemon juice

Cashew sour cream

1/2 cup Cashews

1/4 cup water

lemon juice

1 tsp apple cider vinegar

sprinkle of salt

1/4 tsp curry powder

Method

1- Soak cashews for vegan sour cream for at least 1 hour

2- Cut sweet potato in half length ways and place on a tray with a drizzle of olive oil in preheated oven on 200 degs Celsius. Cook for 25 minutes or until cooked through.

3- For the vegan sour cream place the drained cashews, water, squeeze of lemon juice, apple cider vinegar, salt and curry powder in a bullet or blender. Blend until smooth and creamy.

4- Whilst the sweet potato is in the oven, preheat pan to a medium heat with a little olive oil, place the jackfruit in just to heat it up.

5- Mash an avocado in a separate bowl.

6- Roughly chop tomatoes, cucumber and coriander to create a side salad, drizzle with lemon juice.

7- Put it altogether. Place half a sweet potato onto each plate, mash the potato down to make a hole for the jack fruit. Pop the jackfruit on top with a bit of mashed avo, serve with your side salad, a bit of kimchi on the side and topped with a dollop of your vegan sour cream.

8- Enjoy!