Bbq Jackfruit Sweet Potato Balls


Bbq sauce:

1/2 cup tomato paste

1 x Tbs Cacao butter

2 x Tbs hot sauce

1.5 Tbs vegan Worcester sauce

1 x Tbs apple cider vinegar

2 x Tbs maple syrup

Jackfruit Sweet Pot Balls:

2 x tins jackfruit rinsed and shredded

4 x med kumara cubed, boiled then mashed with 2 x Tbs extra virgin olive oil

2 x chia seed ‘eggs’ (2 x Tbs chia seeds in a mug with 3 Tbs water stirred well and left to rest for 5 mins to form an ‘egg’ like consistency)

2 x garlic cloves grated

1/2 cup Panko breadcrumbs

LSA for coating the balls or ground almonds


1/2 red cabbage shredded

1 x cup carrot grated

1 x cup coconut flakes

Slaw dressing:

1/2 cup coconut yoghurt

1 x Tbs Dijon mustard

2 x Tbs apple cider vinegar

1 x tsp maple syrup

1 x lemon (juice and rind)

Salt and pepp


  1. Melt your cacao butter in a sauce pan on medium heat until it melts, then add the remanding bbq sauce ingredients and stir for 4 minutes then takes off heat and rest.
  2. On med-high heat stirfry your jackfruit for 4 minutes.
  3. Pour over your BBQ sauce and mix through, cover and stir every few minutes for 25 minutes. Preheat your over to 200•C
  4. Once your jackfruit is done transfer it to a large mixing bowl with your mashed kumara, chia eggs, bread crumbs and garlic, season with salt and pepper and give it a really good mix
  5. Roll them into balls and then roll them in your lsa to coat them. Pop in the over at 200•C for 1/2 an hour
  6. Mix all of your slaw dressing ingredients together in a jug. In another mixing bowl mis together your slaw ingredients and then your dressing. Mix it all together and season
  7. Pull your kumara balls out of the oven and serve on top of your vegan coleslaw 😍