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!
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.
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.
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!
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.
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
BBQ Jackfruit Bowls with Kimchi & Sriracha Mayo
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
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.
Notes
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All That I'm Eating says
I love how colourful this is and it sounds so full of flavour. So full of veg too.
Suzy says
I love the kimchi and cabbage in this bowl! All of the flavors really work well together!
Beth says
That Sriracha Mayo is everything! Goes so well with everything in this bowl!
Krissy Allori says
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!
Tisha says
This bowl looks and sounds so flavorful! That sriracha mayo is the perfect condiment!!
Romina says
These bowls look delicious. I’ve never had jackfruit but I love kimchi!