- Prep-time: / Ready In:
- Makes 4 bowls
- Serving size: 1 bowl with toast
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These BBQ jackfruit bowls hit all the right notes for a great eating experience—chewy, zesty, crunchy, and colorful. Meaty jackfruit morsels are marinated in an oil-free BBQ sauce to absorb that classic smoky-sweet flavor, just minus the unhealthy ingredients. A bed of quinoa and broccoli slaw soaks up the excess sauce while quick-pickled red onions and cucumbers add a delicious tang to the dish. Slices of whole grain bread are enhanced with a sprinkling of garlic powder and pepper for an extra dose of savory flavor, but if you want to leave out the toast you can fold everything into a tortilla burrito-style for a delicious lunchtime wrap!
For more jackfruit recipes, check out these tasty ideas:
- Teriyaki Jackfruit and Rice Stacks
- Barbecue Stuffed Sweet Potatoes with Smoky Jackfruit
- Jackfruit Jambalaya
- Jackfruit Tamales
By Shelli McConnell,
Ingredients
- ¼ cup apple cider vinegar
- 1 tablespoon pure cane sugar
- 2 cups thinly sliced cucumber
- 1 cup slivered red onion
- ½ cup thinly sliced radishes
- 4 thick slices whole grain bread (½-inch thick)
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 14-oz. can green jackfruit, rinsed, drained, and shredded
- 10 to 14 tablespoons purchased oil-free barbecue sauce or Del’s Basic Barbecue Sauce
- 4 cups hot cooked tricolor quinoa
- 2 cups broccoli slaw
Instructions
- For quick-pickled vegetables, in a small saucepan bring vinegar, sugar, and 1 tablespoon water to boiling. Stir in cucumber, onion, and radishes. Remove from heat; let stand at least 20 minutes, stirring occasionally. Drain before using.
- For the Texas toast, place bread on a baking sheet. Mist bread lightly with water. Sprinkle with garlic powder and pepper. Broil 4 to 5 inches from heat about 3 minutes or until lightly toasted, turning once. Cut slices in half diagonally.
- In a bowl stir together shredded jackfruit and 2 tablespoons of the barbecue sauce. In bowls arrange jackfruit, quinoa, broccoli slaw, and pickled vegetables. Drizzle with the remaining Barbecue Sauce. Serve with Texas toast.
Per serving (1 bowl with toast): 553 calories, 111 g carbohydrates, 19 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 626 mg sodium, 16 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 3 votes)Es demaciado bueno .
Made this last night and enjoyed it. I'd add more BBQ sauce next time and probably toss the broccoli slaw with a no fat vinaigrette to add a little more moisture.
I did not like the plain broccoli slaw so I mixed it with mustard and fat free dressing- was pretty good. I also had to cook the jackfruit in the BBQ sauce to get rid of some of the sour jackfruit taste. The pickled cucumbers, onions, and radish were delish. I ended up eating this as a sandwich on my toast but with those modifications it was very good. I thought the garlic toast would be weird with these flavors but it was good.