Sweet potato & kale hash – jackfruit tinga

Method Print recipe

1. Heat a large saucepan and add olive oil, onions and garlic. Cook until golden brown. Add the pulled jackfruit and continue to cook down until soft.
2. Add the chipotle paste and tomato base and continue to cook on a low heat for 20-25 minutes. Once cooked, stir in the coriander and set to one side.
3. Crush the sweet potato and add the kale dress with 10ml olive oil and lime juice then place equally into your hot box packaging. Top with the jackfruit tinga and place into the oven until hot.
4. Finish with a fresh slaw of your choice and the crunchy seed mix and top with torn coriander.