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Warming Jerk Jackfruit from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti

Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato from The Plant-Based Family Cookbook

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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.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Author: Claire Swift and Sarah Biagetti | Healthy Twists
Servings: 4 servings

Ingredients

  • 1 13.5-oz [380-g] can jackfruit
  • pieces in salted water
  • 2 tbsp 30 ml extra-virgin olive
  • oil - plus more for drizzling
  • ¼ –½ tsp jerk blend spices (use
  • ¼ 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

Instructions

  • 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.

Notes

Find more recipes by Claire & Sarah at @healthy_twists.
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