This simple recipe uses a vegan cauliflower crumble that’s full of delicious flavor. Stuffed into Japanese sweet potatoes and topped with greens. Serve as a stand-alone main or side dish.
I’m partnering with my friends at Big Mountain Foods for this recipe and let me just say, if you haven’t tried their products yet, you must! I’ve been vegan for over six years now and I’ve tried a lot of different meat alternatives and Big Mountain Foods is hands down the best. The texture and flavor are both on point! I had the opportunity to try their Cauli Crumble (which we’re using today!), Big Brat Veggie Links, Superfood Brekkie Links, Mighty Mushroom Bites, and the Lions Mane Mushroom Crumble and I don’t know if I can even pick a favorite. I loved them all that much!
Big Mountain Foods is all about simplifying things and going back to the basics – eating real food! They strive to be real, simple & good food, that is simply really good for you. Big Mountain Foods is women-owned and family operated in the heart of Vancouver British Columbia. The brand prides itself on using ingredients that you know and can pronounce and creating healthy, delicious products that are allergen-free, gluten-free, and vegan.
Let’s chat about today’s recipe. We’re using one of my favorite foods on the planet – Japanese Sweet Potatoes. Oh boy. You’re in for a treat my friends! These are not your average sweet potatoes. These are the creamiest, sweetest, caramel-like potatoes you will ever taste. Once you try Japanese Sweet Potatoes, you’ll never go back to plain old sweet potatoes. Guaranteed!
This recipe is so easy and so delicious. The Cauli Crumble is made from Canadian Yellow Split Peas, Cauliflower, Red Pepper, Sunflower Seeds, and spices. Talk about nutrient-dense.
For this recipe, you’ll simply need to cut your Japanese Sweet Potato in half, then lie each half face down on a parchment-lined baking sheet. Bake the potato at 425F for about 40 minutes (depending on the size of your potato), or until its fork is tender and soft to the touch.
While your potato is baking, heat your Cauli Crumble in a pan on the stove. This step takes less than 10 minutes, so wait until your potato is almost done baking.
Then, top your potato halves with the Cauli Crumble, add a handful of greens and squeeze a little fresh lime juice on top. That’s it!
The Cauli Crumble has so much flavor that I found you don’t need a sauce, but if you want to be extra fancy, you could drizzle some vegan cashew cream on top. This meal is perfect for a quick lunch or dinner, especially when you don’t feel like cooking.
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Cauli Crumble Stuffed Potatoes
Ingredients
- 1 Japanese Sweet Potato
- ½ Package of Big Mountain Foods Cauli Crumble Veggie Grounds
- Handful of greens of your choice
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Slice Japanese Sweet Potato in half (the long way) and lay the halves face down on the parchment-lined baking sheet.
- Bake the potato for 40 minutes or until fork tender and soft to the touch.
- While the potato is baking, heat the Cauli Crumble Veggies Grounds in a pan on the stove. This only takes about 10 mintes.
- Once the potato is done, place on a plate and top with the warm Cauli Crumble Veggie Grounds and greens of your choice.
