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Barbecue Pulled Jackfruit Bowl
[Vegan]

CP By: Cassidy Payne

Author Bio

Hi, I'm Cassidy, I have a passion for delicious, nutritious food and am currently studying... Read More

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Barbecue Pulled Jackfruit Bowl [Vegan]

Dairy Free

This recipe for barbecue pulled jackfruit is served on a bed of rice, with tender, cooked broccoli and a crunchy peanut cabbage slaw. The coleslaw sauce is packed with an infusion of peanuts, lime juice, soy sauce, sesame oil, and five-spice for a beautiful balance of flavors that are complementary... Read More

Ingredients You Need for Barbecue Pulled Jackfruit Bowl [Vegan]

For the Bowl:

2 10-ounce cans young green jackfruit
1 1/2 cups uncooked rice
1/3 cup barbecue sauce
1 tablespoon sesame oil

For the Slaw:

1/2 white cabbage
1/4 red cabbage
2 large carrots
3 spring onions
3 tablespoons water
2 tablespoons crunchy peanut butter
2 tablespoons soy sauce
1 1/2 limes, juiced
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon five-spice

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How to Prepare Barbecue Pulled Jackfruit Bowl [Vegan]

Drain and rinse the jackfruit, then add it to a large frying pan with 1 tablespoon sesame oil. Fry on a low-medium heat for 5 minutes, then shred the jackfruit by using two forks to pull the strands apart. Add the barbecue sauce, cook for 20-25 minutes, stirring every few minutes or so, to make sure it doesn't stick to the pan.
Add the rice to a pan of water, bring to the boil and cook for 25 minutes, then drain.
To make the slaw, shred the cabbage, grate the carrot, finely chop the spring onions, and add to the mixing bowl. Then, in a glass jar add the water, peanut butter, soy sauce, lime juice, sugar, sesame oil, and five-spice, and shake well until combined fully. Pour the dressing over the vegetables and mix until it is evenly distributed.
Chop the broccoli into florets and place them in a pan of boiling water for 3-5 minutes, then drain.
Divide the rice, broccoli, slaw and pulled jackfruit between 4 bowls and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.