Veganuary has soared in popularity in recent years as more and more consumers move to a more sustainable and planet conscious way of life, but they all still want to enjoy dining out and don’t want to compromise on taste! At Pilgrim Foodservice we’re here to help bridge the gap between you and your customer and our Veganuary feature can show you loads of interesting ways you can entice your growing vegan audience. Take a look at these baked sweet potato ideas to give your customers something new and fresh this January.
Baking the Sweet Potato
- Preheat the oven to 218C.
- Lightly prick the sweet potatoes several times.
- Place the potatoes on a baking sheet.
- Bake for 45-60 minutes or until the potatoes are fork tender.
- Once finished let them cool; cut and open them up.
Adding the toppings
Pesto Avocado
Ingredients:
- Drain and dry the Cannellini beans.
- Add Pesto and the Cannellini Beans to the Sweet Potato.
- Add chopped Cherry Tomatoes and diced Avocado to each Potato.
- If desired, drizzle a sauce of your choice for example Tahini.
Chickpea & Quinoa salad
Ingredients:
Chickpea & Quinoa salad - 0136
- Add the spinach in the bottom of the potato.
- Spoon in the already prepared Chickpea & Quinoa salad.
- Top with chopped Coriander and drizzle Tahini sauce or another sauce of your choice.
Tofu
Ingredients:
- Spoon in the Sour Cream into the Potato.
- Chop the Peppers and Spring Onions and add on top.
- Top with the tofu and sprinkle the Parsley.
Garlic Lemon
Ingredients:
- Chop Tomatoes, Peppers and Lemons. Put in a frying pan with oil and the garlic.
- Drain and rinse Kidney Beans and add to the potato.
- Add fried Tomatoes, Peppers, Garlic and Lemon.
- Sprinkle chilli flakes on the top.
Peanut Butter and Jelly
Ingredients:
- Add Peanut Butter to the potato.
- Chop Bananas and Strawberries and add to the top.
- Carefully spoon on the Strawberry Jam over the fruit.
- Grate a bounty over the top.
