This delightful Roasted Sweet Potatoes and jackfruit with Basil Pesto is a breeze to prepare. With just six simple ingredients: green jackfruit, purple sweet potatoes, garlic, basil, kumquats, and Extra Virgin Olive Oil, you can create a masterpiece. The harmonious blend of savory, citrusy, and herby flavors perfectly complements the fruity taste of my beloved olive oil.

Roasted sweet potato nd Jackfruit pesto on a while with the casserole pan

Ingredients For Roasted Sweet Potatoes, Jackfruit with Basil Pesto

  • Sweet potatoes: rich in flavor and nutrients, they caramelize when roasted, providing a creamy texture and sweet taste.
  • Green jackfruit A plant-based meat substitute that absorbs seasonings well, ideal for roasting.
  • Extra Virgin Olive Oil: Enhances natural flavors and aids in achieving crispy roasted sweet potatoes and jackfruit.
  • Kumquats or Oranges: Add citrusy contrast; kumquats are tangy with edible peels, and oranges are sweeter and juicier.
  • Garlic: A key flavor enhancer, it adds depth to the dish, especially in pesto and roasted vegetables.
  • Basil Leaves: The pesto’s star, basil offers a fresh, peppery flavor complementing the citrus and sweetness of roasted items.
  • Kumquat or orange juice, primarily in pesto, adds necessary acidity and brightness, balancing the olive oil and basil’s freshness.
  • Salt: Essential for seasoning, it enhances flavors throughout the dish, from roasted vegetables to pesto.

How To Prepare Roasted Sweet

Roasted Sweet Potatoes with Jackfruit and Pesto

How To Prepare Roasted Sweet Potatoes, Jackfruit with Basil Pesto

 

To Make The Pesto

Make a versatile pesto by blending olive oil, orange or kumquat juice, basil, garlic, and salt in a food processor or blender.

Adjust the texture to your liking, scraping down the sides as needed. This pesto can be prepared ahead and stored in the refrigerator, ready to add a burst of flavor to any dish.

To Prepare The Jackfruit

Add drained jackfruit and vegetable broth to a non-stick skillet. Cook on medium for 10–15 minutes or until tender and liquid has evaporated.

Shred with a fork, add olive oil, garlic powder, and paprika, and stir until edges are brown, about 5 minutes. Season with salt and pepper, and set aside.

To Prepare Sweet Potatoes

In a large casserole dish, toss potatoes, orange segments, and garlic with olive oil, salt, and pepper. Bake for 25–30 minutes, until potatoes are tender and golden brown. In a large bowl, toss potatoes and jackfruit with pesto; serve.

Add the prepared jackfruit with pesto to the roasted sweet potatoes, stir, and serve!

close up roasted sweet potatoes on a white plate

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Overlay roasted sweet potatoes with jackfruit and pesto in a casserole pan

Roasted Sweet potato and jackfruit with Basil Pesto

This delicious Roasted Sweet potato and jackfruit with Basil Pesto is so simple and easy to prepare. It is made with only 6 ingredients, which are green jackfruit, purple sweet potatoes, garlic, basil, and kumquats
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Roasted Sweet potato and jackfruit with Basil Pesto
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 People
Calories: 203kcal

Equipment

  • 1 9×13 baking pan
  • 1 food processor or high-speed blender

Ingredients

For The Pesto

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons orange or kumquat juice
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/4 teaspoon salt

For The Jackfruit

  • 1-20 ounce can of green jackfruit drained
  • 1/2 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

For The Sweet Potatoes

  • 2 cups sweet potatoes (I used purple sweet potatoes) peeled and chopped
  • 1 tablespoon olive oil
  • 1/2 cup mandarin segments or kumquats sliced
  • 5 cloves garlic
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 425 degrees F.

To Make The Pesto

  • Create a versatile pesto by blending olive oil, orange or kumquat juice, basil leaves, garlic, and salt in a food processor or pulse in a blender.
  • Adjust the texture to your liking, scraping down the sides as needed. This pesto can be prepared ahead of time and stored in the refrigerator, ready to add a burst of flavor to any dish.

To Prepare The Jackfruit

  • Add drained jackfruit and vegetable broth to a non-stick skillet. Cook on medium for 10–15 minutes or until tender and liquid has evaporated.
  • Shred with a fork, add olive oil, garlic powder, and paprika, and stir until edges are brown about 5 minutes. Season with salt and pepper, and set aside.

To Prepare Sweet Potatoes

  • In a large casserole dish, toss potatoes, orange segments, and garlic cloves with olive oil and season with salt and pepper. Bake for 25–30 minutes, until potatoes are tender and golden brown. In a large bowl, toss potatoes and jackfruit with pesto; serve.

To Serve

  • Add the prepared jackfruit with pesto to the roasted sweet potatoes, stir, and serve.

Nutrition

Calories: 203kcal | Carbohydrates: 14g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 299mg | Potassium: 251mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7059IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg