BBQ Jackfruit Summer Bowl
Jackfruit is one of my favorite “meat” replacements out there. The thing is, at this point in the game, I am never looking for anything to actually replace meat. I just love jackfruit as it absorbs so much flavor like tofu, and it also has such an amazing and versatile texture depending on how you cook it. This recipe is no different. The tangy BBQ sauce from Big Tree Farms makes for an epic and one step sauce to quickly or slow cook this jackfruit. Paired with all my summer favs, you’ve got a BBQ bowl without the barbecue!
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The Goods:
1 tbsp olive oil
2 (15 oz) cans unripe jackfruit (Trader Joe’s Brand)
1 bottle Big Tree Farms Tangy BBQ Sauce
1/2 tsp salt
For the slaw:
1/2 head cabbage, sliced
2 carrots, shredded
2 radishes, sliced
1 orange or red bell pepper, seeded + sliced
2 tbsp apple cider vinegar
2 tbsp maple Syrup
3 tbsp vegan mayo
1 tbsp hot sauce (I love the organic sriracha from sprouts)
1 tbsp Big Tree Farms Coco Aminos
1 lemon, juiced
1/2 tsp salt
For the Roasted Sweet Potatoes:
2 sweet potatoes diced
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp granulated garlic
For the bowls
1/2 pineapple, sliced
1 avocado, sliced
black sesame seeds
microgreens
The Method:
Drain and rinse jackfruit well, then rough chop or shred with hands to get smaller more bite sized pieces. In a large sauté pan, heat olive oil on medium high heat. Once the oil is hot, add jackfruit, salt, and sauté for 2-3 minutes. Next pour in the bottle of tangy bbq coco aminos sauce over all the jackfruit. Cover and reduce heat to medium/low. Cook for 30-40 minutes while stirring every 10 minutes or so.
Preheat your oven to 375. Into a large bowl, add sweet potatoes, olive oil, salt, pepper, granulated garlic and mix until the potatoes are coated. If baking in the oven, toss onto a baking sheet and bake at 375 for 30-40 minutes or until fork tender. If using an air fryer, bake at 375 for 15-20 minutes.
While the jackfruit and sweet potatoes are cooking, grab a large mixing bowl. Add cabbage, carrots, radishes and bell peppers. Pour the apple cider vinegar, maple syrup, vegan mayo, hot sauce, coconut aminos, and lemon over the slaw. Mix well and salt to desired taste. Test for your desired sweet/spicy liking, add extra sweetness or spiciness accordingly.
Once the jackfruit is fully cooked, the sweet potatoes are fork tender, and the slaw is ready, lets build some summer BBQ bowls. Grab your serving bowls and add the cooked jackfruit, coleslaw, pineapple, roasted sweet potatoes, avocado, sprinkle of sesame seeds, and garnish of micro greens over the top.
Enjoy immediately at your next summer BBQ!
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