BBQ Mushroom Stuffed Sweet Potato With Coleslaw
The tastiest BBQ Mushroom Stuffed Sweet Potato with Coleslaw perfect for that Summer season.
Equipment
- 9 oz button mushrooms, sliced
- 4 Japanese Sweet Potatoes
- 1/2 yellow onion, sliced
- 1 tbsp olive oil
- salt and pepper
- 1/2 cup BBQ Sauce (recipe below) or any prefered sauce of choice
- 1/3 cup cooked green lentils (optional)
- 1/2 tsp dried thyme
- BBQ Sauce
- 2 cups ketchup (I like Primal Kitchen)
- 1/2 cup molasses (Unsulfured)
- 3 tbsp maple syrup or honey
- 1/3 cup apple cider vinegar
- 3 tbsp blueberry jam
- 2 tsp mesquite liquid smoke
- dash of onion powder
- pinch of salt
- Coleslaw
- 3/4 of a bag of coleslaw mix OR shred 1/2 green cabbage, 1/2 red cabbage, 2 loose carrots and place in a bowl
- 2 scallions, thinly sliced
- 1/3 cup vegan mayo
- 3 tbsp apple cider vinegar
- salt and pepper to taste
Ingredients
- Preheat oven to 400
- On a baking sheet lined with parchment paper pierce the sweet potatoes and add them to the baking sheet.
- Drizzle about 1 tbsp of olive oil and salt and rub it in. Bake in the oven for about 45 minutes depending on the size of your potatoes.
- For the coleslaw in a large bowl, add the mayo, apple cider vinegar, salt, and pepper and mix. Then, add in the coleslaw mix and scallions. Mix together and place it in the fridge until ready to serve.
- For the BBQ Sauce...In a medium saucepan add in all the bbq ingredients and heat on low for about 10-12 minutes. Store in an airtight container or mason jar for up to two weeks.
- In a medium skillet set to medium heat add the olive oil. Then, add in the sliced mushroom and onions and cook for about 6-7 minutes.
- Pour in the bbq sauce and cook for another 5 minutes.
- Assemble the potatoes by slicing each of them down the center add in the mushroom and onion mixture, and top with the coleslaw.
- Enjoy!