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