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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!
Course Main Course
Cuisine Korean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 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.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 533kcal | Carbohydrates: 117g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 705mg | Potassium: 923mg | Fiber: 5g | Sugar: 34g | Vitamin A: 818IU | Vitamin C: 57mg | Calcium: 98mg | Iron: 2mg