These vegan loaded sweet potato skins are not just beautiful, they are delicious! Layered with BBQ jackfruit, quinoa, black beans, and topped with microgreens, these sweet potato sliders are so good you won’t miss the meat. Not to mention, these BBQ jackfruit sweet potato skins are super healthy and loaded with vitamins and protein. They make a perfect vegan appetizer or meatless meal!
These stuffed sweet potatoes with jackfruit are truly such an easy, affordable, and down-right delicious dish! We love making them as a main meal, vegan lunch, or as a vegetarian appetizer when we have friends over.
Easy vegan sweet potato appetizer
If you are looking for a healthy, quick, and easy-to-make vegan appetizer, these are for you! These sweet potato sliders are sliced thin, baked, and then topped with all the goods. They are stacked high with high-protein, nutritious ingredients that taste so good together, no one will even guess it’s vegan!
These vegan jackfruit appetizers have a smokey BBQ flavor and lots of additional toppings. Our favorite part is the microgreens on top, but if that’s not your thing, you could omit them or simply use a different green vegetable like arugula.
Like mentioned earlier, there are a good amount of ingredients in these BBQ jackfruit sweet potato skins. But, don’t let that scare you away! They are really easy to make and you probably already have all the ingredients at your house right now. So let’s jump right into it and see the main ingredients that you need for these loaded sweet potato skins!
- Sweet Potatoes
- Black Beans
- Canned Jackfruit- Make sure this isn’t sweetened in syrup but in water or brine. We get ours at Trader Joe’s, but you can also find them in specialty Asian supermarkets!
- BBQ sauce – Our favorite is The Date Lady because it’s natural, sweetened with dates, and so delicious.
- Dairy-free Cheddar Cheese- We used Diya
- Microgreens- Or your favorite green veggie topping.
So while that list might seem long, there all of these items are easy to find or you might already have them on hand! For the full recipe please check out the recipe card below.
How to make BBQ jackfruit sweet potato skins
Now that you know what you need, let’s talk about how to make these beautiful vegan sweet potato sliders. First off, you’ll want to make the sweet potatoes because they take the longest to bake! To make sliders, slice them into 1/2 ” thick slices down the long way of the sweet potato. So, rather than making circle rounds, you’ll make oblong slices. See the photo below as a reference.
Next, brush the sweet potato slices with extra virgin olive oil and sprinkle with a little salt before baking. While they are baking prepare the toppings by making quinoa according to the package preparations. Open and drain a can of black beans, corn, and jackfruit.
Then, place the jackfruit into a mixer and whip with a wire whisk extension until the jackfruit is shredded and resembles shredded chicken. Alternatively, you can use a fork or your hands to shred the jackfruit.
After the jackfruit is shredded, place it into a medium-size saucepan with the BBQ sauce on low heat, cover, and allow to cook while the sweet potatoes finish baking.
Once they are done baking, remove them from the oven and all that is left is to assemble your loaded sweet potato sliders. Finishing them off with fresh microgreens for a pop of color, and added nutritional benefits! We think you are going to love these loaded BBQ sweet potatoes!
FAQ and Tips
Is this dish gluten-free?- Absolutely! Quinoa is actually a seed and doesn’t have gluten. Just make sure your barbeque sauce is gluten-free.
Can this be make paleo?- This dish can easily be made paleo as well by omitting the quinoa!
Can I make this dish ahead of time as a meal prep?- Personally, I think the best part about this recipe is that you can make it all ahead of time! For the best flavor, I would recommend waiting to assemble the sliders until you are ready to eat them and reheating the potatoes just before you are ready to enjoy them. But, I have even eaten these cold and they are so good.
What is jackfruit?- Jackfruit is a south Asian fruit. It is in the same family as the durian but has mild to no flavor. It contains more protein than most fruits and is used in cuisines all over the world.
What does jackfruit taste like?- Jackfruit doesn’t have much of a taste actually! Its texture easily shreds and it picks up whatever flavors and spices you cook it in. This is why it’s become a popular vegan meat alternative!
More Vegan Recipes with Jackfruit:
Loaded BBQ sweet potato recipePrint
These bbq jackfruit sweet potato skins are the perfect vegan appetizer or main dish for your next dinner! They are easy to make, healthy, and delicious too!
- 4 medium-sized sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 cup quinoa
- 2 cups water
- 1 14 0z can of jackfruit in brine (not syrup!)
- 2 1/2 cups BBQ sauce – we used The Date Lady
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained and rinsed
- 1/4 cup non-dairy cheese – we used Diya cheddar shreds* optional
- 2 tablespoons sliced green onions
- 1 medium-sized avocado, sliced
- 1/3 cup microgreens
- Fresh cracked pepper to taste
- Preheat the oven to 375 degrees
- Wash the sweet potatoes and slice down the long way of the potato into 1/2″ slices. Refer to the image above as a reference.
- Brush the sweet potatoes with olive oil and sprinkle with salt. Transfer the potatoes to the oven to bake for about 30 minutes. Checking at 20 minutes. You want the sweet potatoes to be soft through the center and the edges slightly crispy. Adjusting to your cooking preference.
- While they are cooking prepare the 1 cup of quinoa according to the quinoa package. Usually, quinoa is a 1 to 2 ratio with water. If this is the case, bring 2 cups of water to a boil and add in the quinoa. Cover and reduce to low-medium heat to simmer for about 15 minutes until all the water is absorbed. Remove from heat, leave the lid on and allow to cool for 10 minutes. Then remove the lid, fluff the quinoa with a fork, and now it’s ready to serve.
- While the quinoa is cooking prepare the jackfruit. Open and drain a can of jackfruit and then transfer the jackfruit to a large mixing bowl. Using a wire whisk, whip the jackfruit until shredded. Alternatively, you can shred the jackfruit with a fork to reach a shredded “chicken-like” consistency.
- Then transfer the jackfruit to a medium-sized saucepan and add the bbq sauce to the jackfruit. Cook on medium-low heat for 15 minutes until softened.
- While the jackfruit and the quinoa finish cooking, drain and rinse the can of black beans and corn.
- When everything is completed cooking, remove the sweet potato slices from the oven and make sure to fluff the quinoa with a fork.
- Slice the avocado and green onions
- Assemble the sliders by topping the sweet potato slices with quinoa, black beans, corn, bbq jackfruit, shredded non-dairy cheese, sliced avocado, sliced green onions, and microgreens. Finish with freshly cracked black pepper and enjoy!
You can substitute the microgreens for your favorite green instead such as arugula.
- Serving Size: 2 sliders
- Calories: 290
Keywords: Sweet potato, sliders, loaded potato, appitizer, microgreens, jackfruit, bbq