BBQ Jackfruit Bowls
Ingredients
BBQ Jackfruit
-
2
cans
jackfruit in brine, rinsed and patted dry
-
1
tablespoon
BBQ rub
-
1
tablespoon
avocado oil
-
1
cup
BBQ sauce
-
2
tablespoons
brown sugar (optional)
Sweet Potatoes
-
2
medium
sweet potatoes, peeled and cubed
-
2
teaspoons
chili powder
-
dash
cinnamon
-
1
tablespoon
avocado or refined coconut oil
Quick Dill Pickles
-
1
sprig
fresh dill
-
1
clove
garlic, minced
-
¼
cup
English cucumber, sliced thin
-
pinch
yellow mustard seeds
-
¼
cup
water
-
¼
cup
white or white wine vinegar
-
½
tablespoon
salt
Coleslaw
-
½
cup
mayonnaise
-
1 ½
tablespoons
white apple cider or white wine vinegar
-
3
tablespoons
coconut aminos
-
¼
teaspoon
kosher salt
-
1
14-oz bag
shredded coleslaw mix
Garnish
-
to taste
fresh chopped parsley
-
to taste
dry BBQ seasoning
Instructions
- Preheat the oven to 425º F.
- On a baking sheet, toss sweet potato ingredients and roast for 20 minutes, then stir and bake for another 10-15 minutes until browned.
- Drain jackfruit and shred it by hand, then mix with BBQ rub, salt, and pepper.
- Heat avocado oil in a skillet over medium-high heat, add jackfruit, and cook until fragrant.
- Stir in BBQ sauce, cover, and reduce heat to low, cooking until tender for about 5 minutes.
- Mix pickle ingredients in a small bowl and set aside.
- Combine coleslaw ingredients in a bowl, cover, and refrigerate until serving.
- Assemble the bowls by dividing sweet potatoes, BBQ jackfruit, and coleslaw among 4 bowls, topping with pickles and garnishing as desired.
Nutrition Facts (estimated)
Servings
4
Calories
518
Total fat
29g
Total carbohydrates
61g
Total protein
4g
Sodium
2260mg
Cholesterol
12mg
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