Banana blossom is a tender, edible flower popular in Southeast Asian cooking and comes from the same plant that produces bananas, but rather than tasting like banana, it has quite a neutral flavour, so it absorbs other flavours really well.

It is fast becoming a popular ingredient in plant-based dishes and together with baked sweet potato, this recipe makes for a nutritious and low-fat, but also very satisfying and filling meal – perfect for balancing out all that lockdown baking!


2 large sweet potatoes
1 red onion, sliced
1 clove garlic, crushed
227 g tin sweet corn, drained
400 g tin banana blossom, drained
1 dessert spoon wholegrain mustard
200 g passata
2 tbsp brown sugar or 1 tbsp agave nectar
1/2 tsp cayenne pepper
1/2 tsp chilli powder
1/2 tsp cumin
1 tsp smoked paprika
Dairy free yoghurt
Chopped chives
Red onion rings/sliced spring onion


  1. Heat your oven to 200C/180C fan/gas mark 6 and bake the sweet potatoes for 45-55 minutes.
  2. In a pan sweat the onion for 2-3 minutes, add the garlic and all of the spices and continue to cook for a few minutes.
  3. Add the drained banana blossom and cook for a further 2 minutes, stirring well.
  4. Add the passata, mustard, sugar and sweet corn, then season well before covering and cooking for 10 minutes, stirring occasionally.
  5. To serve, pile the smokey banana blossom onto the sweet potato and top with dairy free yoghurt, red onion/spring onion and chives.


You could also top with a vegan cheese alternative.

If you can’t get hold of banana blossom, you could substitute it with tinned jackfruit.

Serves 2.