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    Home » Recipes » Dinner Recipes

    BBQ Jackfruit Bowls with Kimchi & Sriracha Mayo

    Author: Amy Fulwood | Published: Dec 5, 2019 | Modified: Aug 15, 2023

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    These BBQ jackfruit bowls are so easy to make and are full of healthy ingredients. Top the shredded jackfruit with kimchi, avocado and a big drizzle of sriracha mayo for a delicious vegetarian dinner!

    I am so excited about these bowls!

    Blue bowl of BBQ jackfruit with avocado
    Close up of BBQ pulled jackfruit

    Building bowls like this is one of my favourite ways to eat. You start off with a grain then top it with veggies, protein and sauce of your choice until you've created a big bowl of deliciousness.

    For this one I wanted to go with a BBQ vibe but keep it vegetarian (and easily made vegan!) so I decided to make it with pulled jackfruit which is a great meat substitute and it turned out so well. 

    You can add pretty much any vegetables you like but I went with a quick slaw made with shredded red cabbage for plenty of crunch, creamy avocado and loads of kimchi. 

    I used rice as a base but you could use whatever grain you like. 

    Overhead shot of jackfruit pulled pork bowls on a blue background
    Side on shot of kimchi and jackfruit bowls with avocado

    Why we love this recipe...

    They're vegetarian and are easily made vegan by switching the mayo to your favourite brand of vegan mayo. 

    You can easily customise these bowls to add whatever vegetables and other toppings you like! I went for red cabbage and avocado but you could use some roasted veggies or crunchy cucumber and carrots.

    They're so easy to make and the BBQ pulled jackfruit comes together pretty quickly. You can even make it ahead for meal prep.

    They make great leftovers so you can make a big batch at the beginning of the week ready for serving up everyday for lunch and dinner.

    Blue bowl of barbecue jackfruit with rice on a blue background
    Close up of avocado and kimchi on a BBQ rice bowl

    Ingredients

    Canned Young Jackfruit: You can buy canned jackfruit from most supermarkets now but if not you can get it on Amazon.

    Onion and Garlic

    Gochujang: Korean chilli paste which you can usually get in supermarkets.

    Jackfruit Sauce Ingredients: Rice vinegar, soy sauce, brown sugar and sesame oil go into the jackfruit to make it super flavourful.

    Sriracho Mayo: Store bought mayonnaise, sriracha and lime juice are whisked together before drizzling over the bowls.

    Grain: I made these bowls with rice but you could use whatever grain you like.

    Veggies: Add shredded red cabbage, avocado slices and spring onions to these bowls.

    Kimchi: This adds the best tang to the bowls, I can't get enough!

    Overhead shot of BBQ jackfruit bowls on a blue surface
    Close up of barbecue jackfruit bowl

    How to make it

    Make the jackfruit: Fry the onion then the garlic before adding the jackfruit, gochujang, rice vinegar, soy sauce, brown sugar and BBQ sauce in a skillet. Simmer for 30 minutes, stir occasionally, then cook for 15 minutes in the oven. Use two forks to shred the jackfruit so it has a texture like shredded meat. 

    Prepare the rest of the bowls: Cook the rice according to packet instructions. Whisk together the mayo ingredients.

    Assemble the bowls: Split the rice between bowls then top with jackfruit, veggies and sriracha mayo.

    Overhead shot of 2 bowls of jackfruit bowls
    Close up of jackfruit pulled pork with avocado in a blue bowl

    Variations

    Follow this bbq jackfruit recipe and use it as vegan pulled pork served in buns or in jackfruit tacos instead of over rice.

    These bowls are all about the toppings so try really making these bowls your own. You could go for a creamy vegan coleslaw, pickled red onions, a different sauce of your choice or pretty much anything else you can think of!

    Storage

    The bowls are great for meal prep and can be kept in a container in the fridge for up to 4 days. If you'd like to reheat the jackfruit you can do so in a frying pan with a drizzle of oil over a medium heat.

    Want more? Try these other vegetarian recipes!

    • Vodka Pasta Sauce with Sun Dried Tomato
    • Mushroom Miso Soup with Soba Noodles
    • Cheesy Cauliflower Steak with Pine Nuts
    • Roasted Squash with Crunchy Panko Coating
    • Butternut Squash Pasta Sauce
    • Mushroom Stroganoff with Rosemary
    • Green Quesadilla

    Recipe

    Overhead shot of BBQ jackfruit bowls on a blue surface

    BBQ Jackfruit Bowls with Kimchi & Sriracha Mayo

    These BBQ jackfruit bowls are so easy to make and are full of healthy ingredients. Top with kimchi, avocado and a big drizzle of sriracha mayo for a delicious vegetarian dinner!
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Korean
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 533kcal
    Author: Amy Fulwood

    Ingredients

    For the Jackfruit

    • 2 560g tins Jackfruit drained and separated
    • 1 Onion sliced
    • 3 cloves Garlic crushed
    • 2 tablespoon Gochujang
    • 2 tablespoon Rice Vinegar
    • 2 tablespoon Soy Sauce
    • 1 tablespoon Brown Sugar
    • 2 teaspoon Sesame Oil
    • 2 tablespoon BBQ Sauce

    For the Sriracha Mayonnaise

    • 4 tablespoon Mayonnaise
    • 1 tablespoon Sriracha
    • ½ Lime juiced

    For the Bowls

    • 350 g Rice
    • ¼ Red Cabbage shredded
    • Kimchi chopped
    • 1 Avocado sliced
    • 2 Spring Onions sliced
    • Sesame Seeds
    UK Measures - US Measures

    Instructions

    • Heat the sesame oil over a medium heat and add the onion. Fry for 10 minutes until softened and beginning to crisp. Add the garlic and cook for another minute. Add the jackfruit, gochujang, rice vinegar, soy sauce, sugar, BBQ sauce and 75ml water. Bring to a simmer and cook for 30 minutes.
    • Heat the oven to 220°C/430°F. Spread the jackfruit on a lined baking sheet and place in the oven. Cook for about 15 minutes until beginning to crisp.
    • While the jackfruit cooks cook the rice according to packet instructions. Whisk together the sriracho mayo ingredients.
    • Assemble the bowls by splitting the rice between 4 bowls and topping with the jackfruit, red cabbage, kimchi, avocado slices, spring onion and sesame seeds. Drizzle with the mayo.
    Nutrition Facts
    BBQ Jackfruit Bowls with Kimchi & Sriracha Mayo
    Amount Per Serving
    Calories 533 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Sodium 705mg29%
    Potassium 923mg26%
    Carbohydrates 117g39%
    Fiber 5g20%
    Sugar 34g38%
    Protein 11g22%
    Vitamin A 818IU16%
    Vitamin C 57mg69%
    Calcium 98mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image for bbq jackfruit bowls with text overlay

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    Comments

    1. All That I'm Eating says

      December 16, 2019 at 8:33 am

      I love how colourful this is and it sounds so full of flavour. So full of veg too.

      Reply
    2. Suzy says

      December 08, 2019 at 5:13 am

      5 stars
      I love the kimchi and cabbage in this bowl! All of the flavors really work well together!

      Reply
    3. Beth says

      December 08, 2019 at 5:02 am

      5 stars
      That Sriracha Mayo is everything! Goes so well with everything in this bowl!

      Reply
    4. Krissy Allori says

      December 08, 2019 at 2:52 am

      5 stars
      I have always wanted to try jackfruit but was never quite sure what to do with it. This was a great recipe! I loved the spice of the kimchi and the creaminess of the avocado. So good!

      Reply
    5. Tisha says

      December 08, 2019 at 1:49 am

      5 stars
      This bowl looks and sounds so flavorful! That sriracha mayo is the perfect condiment!!

      Reply
    6. Romina says

      December 08, 2019 at 12:13 am

      5 stars
      These bowls look delicious. I’ve never had jackfruit but I love kimchi!

      Reply
    5 from 7 votes (2 ratings without comment)

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    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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