These quick and delicious Korean BBQ Jackfruit Bowls will sure be a staple in your house. Packed with flavor and completely gluten-free and plant-based. Give them a try!

I was craving something completely different and to be honest, Jackfruit was something very new to me so I really wanted to experiment with it. I’m so glad I did because they were out of this world good. I also want to note that I experimented with using King Oysters (shredded) and they were tasty as well. So feel free to substitute with sliced mushrooms or any veggies of choice.

What is Jackfruit?

Jackfruit, believe it or not, is actually a fruit. It’s grown in places like Africa, Asia, and South America. When cut open, the flesh of the meat can be used as a great meat substitute and can be found in most grocery stores in a can or even sometimes peeled and cut. I find mine in a can near the tuna section.

Recipe Ingredients

2 cans jackfruit, drained rinsed, and excess water squeezed out. Can sub in sliced mushrooms or shredded King Oyster Mushrooms.
Tamari or soy sauce-low sodium
Sesame oil
Ginger
Garlic
Rice Vinegar
Coconut Sugar
Arrowroot Flour or Cornstarch
Asian Coleslaw
Brown Rice
Avocados
Scallions
Cilantro

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There you have it, a delicious vegan and gluten-free bowl that is so simple to make and packed with so much flavor. You don’t want to miss making this one.

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Korean BBQ Jackfruit Bowls

These quick and delicious Korean BBQ Jackfruit Bowls will sure be a staple in your house. Packed with flavor and completely gluten-free and plant-based. Give them a try!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Servings 5

Ingredients

BBQ JACKFRUIT
2 cans jackfruit drained and rinsed. Can also sub sliced mushrooms
⅓ cup low sodium tamari
⅓ cup filterd water
¼ cup coconut sugar
2 garlic cloves minced
1 ½ tbsp rice vinegar
¾ tsp ground ginger
1 tsp sesame oil
2 tsp siracha sauce
1 tbsp arrowroot flour mixed with 2 tbsp of water
2 cups cooked brown rice
2 sliced avocados
Garnishes: scallions cilantro, and sliced limes for garnish
COLESLAW
12 oz bag shredded coleslaw mix
6 tbsp rice vinegar
3 tbsp coconut sugar
1 tsp siracha
½ tsp ground ginger
3 tbsp olive oil
2 scallions sliced
salt and pepper to taste

Instructions

In a large bowl, add all the coleslaw ingredients EXCEPT the bag of coleslaw and whisk well. Then add in the bag of mix slaw and toss until coated. Set aside.
In a medium saucepan on low heat, add in tamari, 1/3 cup of water, rice vinegar, coconut sugar, garlic, ginger, sesame oil, siracha and whisk. Bring to a low boil. Then add in the arrowroot flour and water mixture. Cook until it thickens up.
In the meantime, chop the jackfruit well. Add it to the BBQ and cook for about 10 minutes.
Assmeble the bowl with rice, BBQ jackfruit, avocados, slaw, cilantro, scallions, and a squeeze of lime.
Enjoy!

Keyword Easy Breakfast, gluten-free, Jackfruit, Korean BBQ, Plant-Based, Vegan Recipes, Weeknight Meals

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