Spicy, Smoky, and Seriously Satisfying — All in 20 Minutes
This plate is flavor-forward, gut-loving, and comes together faster than your group chat can agree on dinner plans. Created by @rgveganfood, this plant-based meal checks every box: roasted sweet potato with warm spice, jerk-marinated mushrooms that hit like meat, and smashed avo that deserves its own spotlight.
Balanced with plantain, hummus, kimchi, and some “I-eat-clean” greens, this recipe is perfect for a quick lunch, meal prep, or when you want to flex in the kitchen with minimal effort. Yes, it’s vegan — but it’s giving full soul and zero sacrifice.
Ingredients
Roasted Sweet Potato
- 1 kg sweet potato (cut into chunks — save leftovers!)
- Drizzle of olive oil (go generous)
- 1 tbsp garam masala
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp sea salt
Jerk Mushrooms
- 200g baby chestnut mushrooms
- 1 tbsp jerk marinade
- 1 tbsp ketchup (just trust it)
- 1 onion, sliced
- 1 tsp garlic powder
- 1 tsp sea salt
Smashed Avocado
- 2 ripe avocados
- Juice of ½ a lime
- Sea salt & black pepper, to taste
The Extras (Optional but Elite)
- Fried plantain
- Hummus
- Kimchi
- Mixed leaf salad
- Cucumber slices
Step-by-Step Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 200°C (392°F).
- Toss sweet potato with oil, garam masala, garlic powder, paprika, oregano, cayenne, and salt.
- Roast until golden and fluffy inside, about 25–30 minutes.
2. Cook the Jerk Mushrooms
- Sauté onion in a bit of oil, then add mushrooms, jerk marinade, ketchup, garlic powder, and sea salt.
- Cook until deep brown and meaty in texture, about 8–10 minutes.
3. Smash the Avocados
- Mash avocados with lime juice, salt, and pepper until smooth but still a little chunky.
4. Plate and Add the Extras
- Layer your roasted sweet potato, jerk mushrooms, and smashed avo on a plate.
- Add fried plantain, hummus, kimchi, and salad on the side for the full effect.
Pro Tips & Suggestions
- Double the sweet potato — leftovers are perfect in wraps or bowls.
- Swap mushrooms for jackfruit if you want a shredded texture.
- Add hot sauce or pickled red onions for a flavor punch.
- Use store-bought hummus or kimchi to save time (we don’t gatekeep shortcuts).
About the Creator
This recipe is by @rgveganfood, known for turning plant-based meals into bold, cultural flavor bombs. From spicy mushrooms to creamy avo, she makes vegan food that’s anything but boring.
RG Vegan Food | @rgveganfood