Quorn
Recipes
BBQ Sweet Potato
Baked sweet potatoes, filled with Quorn Pieces marinated in BBQ sauce & mixed with sweetcorn, topped with chopped spring onions.
300 Cals
Per serving
Serves 10
70 mins
Ingredients
- 500g Quorn Pieces
BBQ SAUCE
-
350g passata
-
2 garlic cloves, finely chopped
-
2 tbsp low-salt soy sauce
-
1 tbsp vegetarian Worcestershire sauce
-
3 tbsp honey
-
1 tbsp smoked paprika
-
1 tbsp vegetable oil
-
10 large sweet potatoes, washed and dried
-
325g can sweetcorn, drained
GARNISH
- 100g spring onions, finely chopped
Method
- Preheat the oven to 180°C / Gas Mark 4.
- Mix together the ingredients for the BBQ sauce, add the Quorn Pieces and refrigerate for 30 minutes.
- Rub the sweet potatoes with vegetable oil and bake for 60 minutes or until soft.
- After 30 minutes, spread the Quorn Pieces and BBQ sauce on a baking tray and cook for 12 - 14 minutes or until core temperature is reached.
- Remove the Quorn Pieces from the oven and stir in the sweetcorn.
- Cut a cross in each potato and squeeze to open. Spoon the BBQ Quorn Pieces and sweetcorn mixture into the potatoes. Top each one with a sprinkling of spring onions.
Tip - to save time, a ready-made BBQ sauce could be used.
