An easy, delicious way to spice up your pantry staples.
Prep time: 10 minutes
Cook time: 30 minutes
Ready in: 40 minutes
Serves: 2
INGREDIENTS
- 1 Tikka Masala Chopped Jackfruit 10 oz. package
- 2 sweet potatoes (white or read sweet potatoes) cut into ½” pieces for even cooking
- 1 tbsp olive or avocado oil
- ½ tsp salt
- ½ cup dairy or dairy-free coconut yogurt
- ¼ tsp cumin
- ½ tsp garam masala
- ¼ cup finely diced or chopped cucumber (seedless or seeds removed)
- ¼ cup fresh cilantro, finely chopped
DIRECTIONS
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet.
- In a bowl, combine diced sweet potatoes, olive oil, and salt. Toss well to coat evenly.
- Spread the sweet potatoes out on the lined baking sheet. Roast for 25 minutes, tossing them at the 15-minute mark for even cooking.
- While the potatoes are roasting, combine the yogurt, cumin, garam masala, and diced cucumber in a bowl. Mix well and set aside.
- Prepare Tikka Masala Jackfruit. On a stovetop, pour the contents of the pouch into a pan and heat on medium for 3-5 minutes until hot. Alternatively, tear the pouch 2 inches to vent and heat in the microwave on high for 1 minute.
- Once the sweet potatoes are roasted, place them in a serving bowl. Top with the heated Tikka Masala and drizzle the yogurt sauce over the top.
- Garnish with fresh cilantro and serve immediately.