Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Indian Masala Blend

4 lbs Sweet Potato, cubed

1 cup Cooking Oil

1 cup Red Onion, diced

2 Tbsp Date Syrup

1 cup Pomegranate Seeds or Dried Cranberries

Yogurt Sauce

3/4 cup Plain Yogurt

1/4 cup Water

Cilantro Chutney

1/4 cup Olive Oil

2 Tbsp Lime Juice

1.25 cups Cilantro, loosely packed

1-inch Anaheim Pepper

1 Tbsp Maple Syrup

1 Tbsp White Wine Vinegar

1/2 tsp Salt

To prepare Chutney, add all ingredients to a blender or food processor and blend until smooth.

Instructions

Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.
Mix cubed sweet potato with 1⁄2 cup of oil and roast in the oven for 15 minutes.
In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.
Stir in Adda Mix and mix well. Mix in roasted sweet potatoes.
Tilt Skillet Instructions:
Add 1⁄2 cup of cooking oil to a tilt skillet.
Once hot, spread the mix out evenly and leave to cook undisturbed until golden brown. Ensure cooking surface is uncrowded.
Once browned, flip using a spatula and continue to cook. Chop with spatula until mixture appears evenly browned and crumbly. Remove from heat.
Baking Instructions:
Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.
Stir 1⁄2 cup of cooking oil into the prepared mix. Spread the mix out evenly on the sheet pan. Bake for 12-15 minutes. Ground crumble will appear slightly browned when ready.
Transfer cooked crumble to a 12" x 20" x 4" steam table pan. At service time, top with (in this order):
Green Chutney, Yogurt Sauce, Diced Red Onions, Date Syrup, Dried Cranberries or Pomegranate Seeds
To serve, portion 1 cup of sweet potato chaat using a No. 4 scoop.
Critical Control Point: Hold crumble at 135°F or higher.