Vegan BBQ Sweet Potato Chunks

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    Vegan BBQ Sweet Potato Chunks

    This is a recipe that is perhaps a bit off season-wise, but it is incredibly delicious nonetheless. I have been completely addicted to having this as my lunch alongside some steamed broccoli. I am also fond of having these chunks sprinkled on top of a salad with a dollop of Cashew Cream Cheese on the side, but it tastes amazing as a dinner dish as well. Just whip up some steamed vegetables and green peas, and you are all set.

    Anyways, this recipe is obviously a spin-off from my BBQ Cauliflower “Wings” recipe, and it also uses the Homemade BBQ Sauce that was posted not too long ago. This makes it a lot less processed than the traditional sauce, without having to sacrifice taste. It hardly gets any better then that, right?

    And it is that simple! Though it needs some time to bake, it is otherwise a relatively quick dish to make and it certainly does not call for a lot of work. It works perfectly as either an entree, side dish or a snack, so the opportunities are endless. Enjoy!

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    Vegan BBQ Sweet Potato Chunks
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    Vegan BBQ Sweet Potato Chunks
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    Instructions
    1. Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit. Add in the cubed sweet potatoes in a bowl, and pour over the BBQ sauce. Make sure to stir properly, covering all the potato chunks. You decide for yourself if you want to remove the peel from the potatoes, but usually I do not bother.
    2. Spread this out on a baking sheet, and bake for 40-60 minutes. When the sweet potato chunks are properly tender, and a bit crispy, take it out of the oven and allow it to chill slightly before serving. It will be scalding hot so, even though it should be served warm, I recommend letting it cool for about 5-10 minutes.

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