Step 1

Preheat oven to 350°F and line a baking sheet with parchment paper. Scrub the sweet potatoes and pierce several times with a fork. Add to the baking sheet and bake for ~60 minutes, until fork tender and fluffy on the inside.

Step 2

Meanwhile, prepare the rest of the ingredients for the stuffed potatoes.

Step 3

Rinse, drain, and thoroughly dry the jackfruit.

Step 4

Heat a large skillet over medium heat with a little bit of avocado oil spray. Add the shredded jackfruit and season with paprika, garlic powder, sea salt, and black pepper. Cook everything for 2-3 minutes, or until warm and starting to color.

Step 5

Next, add the BBQ sauce and thin with a little filtered water. Stir and reduce heat to low- medium and cook for 15-20 minutes.

Step 6

Prepare the dressing by whisking together the yogurt, tahini, and lemon juice.

Step 7

To assemble, slice into each sweet potato with a knife. Fluff the insides with a fork and stuff them with BBQ jackfruit. Top the potatoes with avocado, cilantro, sesame seeds, and yogurt tahini dressing.

Step 8

Store any leftovers in an airtight container in the the refrigerator for 2-3 days.