Date posted: 22/01/2020

Sweet potato & kale hash – jackfruit tinga

Leafy greens provide plenty of B vitamins, folate and magnesium which are cofactors needed for the production of neurotransmitters

  • Serves 10
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Pure olive oil glass 80ml
Everyday Favourites sliced onions 220g
Chopped garlic in oil 20g
Chef Choice green jackfruit in brine 1kg
Santa Maria chipotle paste 60g
Gustoso multi-use tomato base 800g
Black eyed beans 150g
Fresh chopped coriander 10g
Sweet potato chunks roasted 1.3kg
Blanched chopped kale 600g
Casa de Mare lime juice squeezy 50ml
Pumpkin seeds 20g
Sunflower seeds 20g


  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.
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