Easy BBQ jackfruit paired with quinoa, greens, avocado, and crunchy sweet potato chips. Perfect for a meat-alternative in texture and flavor!
I guess we’re in the dog days of summer, now, friends.
It’s been hot here, and I’m absolutely loving it.
Sometimes I baffle at how I’m still living in an area with all four seasons when I so clearly favor warmer weather.
I’m in all out summer mode over here and relishing every minute of it– flip flops on, pool pass out, barbecue on the menu at the end of the day.
This BBQ Jackfruit Bowl with Sweet Potato Chips is packed with flavor, texture, and a pretty sweet crunch.
It’s the perfect easy introduction to jackfruit that’s sure to captivate both the meat-eaters and plant-eaters in your life!
Dan sleep-talks sometimes and when he does he says the funniest things.
I like to tell this story to friends and family–
Once, during one of his sleep talk seshes I decided to play along and asked what he was doing.
“Pulling apart pulled pork”, he said slowly and dreamily, and it was all I could do not to bust out laughing and wake him up right then and there.
SOO I always think of that when I see the stringy “meat” of Jackfruit– which kinds of resembles pulled pork, no?
Have you tried Jackfruit before?
The unriped fruit makes an amazing meat substitute in flavor and texture, especially when you smother it in your favorite BBQ sauce.
And the best supporting bowl ingredient goes to… Bare Snacks Sweet Potato Chips.
These chips have been disappearing at an alarming rate around around the house.
And Dan and Harper don’t really eat sweet potato chips so…
They’re so very perfect to me because they’re only three-ingredients– sweet potato, sea salt, and black pepper.
Add them to this bowl for the perfect complimentary crunch!
I like to leave a few left at the end to scoop everything remaining up with.
Tasty and useful?
#sold. 
Enjoy this BBQ Jackfruit Bowl whenever you’re craving a “meaty” meal minus the meat!
Sweet and slightly spicy, with protein packed quinoa, nourishing greens, crispy sweet potato chips, creamy avocado, and crunchy cabbage.
It’s perfect for picnics, barbecues, and summer fun, but simple enough to add to your weekly meal prep.
Mix it up and enjoy as is (I find the avocado makes it’s own stellar dressing), or try adding my hemp heart ranch for a little something extra.
Because most BBQ sauces have ingredients in them I don’t like, I prefer to make my own easy three ingredient sauce!
If you have leftover jackfruit, try stuffing it into a sandwich, collard wraps, or tacos.
If you make this BBQ Jackfruit Bowl, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more power packed bowls? Check out my Turmeric Cauliflower Rice Bowls with “Eggy” Tofu and Paprika Roasted Power Bowl!
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XO Lauren
BBQ Jackfruit Bowl
- Total Time: 45 mins
- Yield: 2 servings
- Diet: Vegan
Description
Easy BBQ jackfruit paired with quinoa, greens, avocado, and crunchy sweet potato chips. Perfect for a meat-alternative in texture and flavor!
Ingredients
BBQ Jackfruit
- 1 7-ounce package young green jackfruit in water, shredded or pieces
- avocado oil spray
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Himalayan sea salt
- Black pepper
- 1/2 cup BBQ sauce (use recipe from this post or buy one–refined sugar free and oil-free if possible!)
- ~1/4 cup filtered water
BBQ Jackfruit Bowl
- 1 cup cooked quinoa
- 1 bag Bare Snacks Sweet Potato Chips
- 1/2 head purple cabbage, thinly shredded
- 1 avocado, sliced
- big handful of arugula
- 1/2 cup cilantro, roughly chopped
For serving
- more BBQ sauce
- hemp hearts
- hemp heart ranch
Instructions
- Rinse, drain, and thoroughly dry jackfruit.
- Heat a large skillet over medium heat with a little bit of avocado oil spray. Add the shredded jackfruit and season it with paprika, garlic powder, sea salt, and black pepper. Cook the jackfruit for 2-3 minutes, until it’s warm and starting to color.
- Next, add the BBQ sauce and thin it with a little filtered water. Stir the mixture and reduce the heat to low-medium and cook for 15-20 minutes.
- To assemble the bowls, divide the quinoa and jackfruit between two bowls along with sweet potato chips, shredded cabbage, avocado, arugula, and cilantro. Garnish with more BBQ sauce, if desired, and optional dressing. Serve immediately.
- Leftover jackfruit keeps 2-3 days in the fridge, though best when fresh.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Power Bowl, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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