This is a sweet and savory vegetarian feast. Chef Jona makes a truly healthy BBQ sauce and tosses all over red and green peppers, onions, and portobello mushrooms. This stuffing is then used to fill a roasted sweet potato and is topped with scallions. Homemade apple cabbage slaw is served on the side. We have a variety of locally sourced ingredients for this dish. Our sweet potato is from Triple K Sweet Taters (Coloma, WI), our mushrooms are from River Valley Ranch (Burlington, MI), our carrots are from Valley Farms (Imlay City, MI) and our celery is from Victory Farms (Hudsonville, MI).
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film and guacamole from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film and guacamole from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Sweet potato, red and green pepper, mushroom, onion, scallions, bbq sauce: ghee, celery, garlic, red pepper flakes, chili powder, smoked paprika, chipotle peppers, pineapple juice, coconut aminos, date, liquid smoke, apple cider vinegar, vegetable stock, tomato paste, tomatoes and applesauce, cabbage apple slaw: cabbage apple slaw: apple, cabbage, mustard powder, celery seeds, salt, vinegar, W30 Approved mayo and celery seeds (Allergens: Egg)
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 360
- Fat: 8g
- Carbohydrates: 69g
- Protein: 8g
- Sodium: 430mg