Jackfruit is a very useful vegan alternative to meat. It’s a versatile fruit that absorbs flavors well, making it ideal for savory dishes. You can buy it either in cans or vacuum packed. Here we have lightly coated the jackfruit with a little bit of delicious jerk spice and balanced the flavors with roasted pineapple, sweet potato wedges, corn on the cob and peppers. This sheet pan meal is a vibrant array of color and flavor. You can serve it straight from the tray, though our kids also like to load the pineapple, jerk jackfruit and peppers into tacos with fresh crispy lettuce, rice and black beans, eating the cobs and the wedges on the side. Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift
Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato [Vegan]
Serves
4
Cooking Time
45
Ingredients You Need for Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato [Vegan]
For the Jackfruit:
- 1 (13.5-oz [380-g]) can jackfruit pieces in salted water
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1/4–1/2 tsp jerk blend spices (use 1/4 tsp for younger children)
- 9 oz (260 g) pineapple chunks
- 2 large sweet potatoes, scrubbed and sliced into wedges
- 2 bell peppers, deseeded, roughly chopped
- 4 ears corn on the cob, each cut in half
To Serve (Optional):
- Tortillas
- Lettuce
- Cooked rice and beans
- Flatbreads
How to Prepare Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato [Vegan]
- Preheat the oven to 400°F/200°C (180°C convection) and line a large roasting pan or baking sheet with parchment paper.
- Drain and pat dry the jackfruit with kitchen paper towels and slice the pieces in half. Add to a bowl with the extra-virgin olive oil and the jerk blend spices. Toss together until the jackfruit is covered. Spread the jackfruit out onto the baking sheet.
- Arrange the pineapple pieces, sweet potato wedges, bell pepper and corn on the cob evenly around the jackfruit. Drizzle with extra-virgin olive oil and place the baking sheet in the center of the oven to bake for 25 minutes.
- Remove the baking sheet from the oven and turn the sweet potato wedges and corn on the cob over. Return to the oven and bake for another 20 minutes until the corn on the cob turns golden.
- Remove from the oven and serve either as-is, divided among plates, or in tacos with fresh crispy lettuce, with rice and beans or wrapped in flatbreads.
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About The Author
Claire Swift and Sarah Biagetti
See My Recipes The Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet skeptics everywhere. This book features incredibly flavorful and nourishing options that will help the whole family make healthier choices together.
Each recipe is as nutritive as it is indulgent: readers will be won over by scrumptious breakfasts, as well as tempting snacks, decadent desserts and delightful weeknight meals. Parents will find plenty of enticing lunchbox options for the little ones like Crispy Tofu Nuggets with Sweet Potato Fries or Satay Dippers. The adults can entertain friends with restaurant-inspired meals and tantalizing appetizers like Filled Crispy Pancakes and Eggplant Bao Buns; and when the weekends finally roll around, families can gather around mouthwatering brunches and comforting desserts like Apple Waffles or Lemon Cheesecake with Blueberry Compote.
What’s more, Claire and Sarah feature recipes that can be made ahead in batches and frozen, so that they’re ready to eat whenever it suits everyone’s busy schedule―no more sacrificing tasty, healthy options during hectic weekdays!
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