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Korean BBQ Jackfruit Bowls

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5
Course: Main Course
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. In the meantime, chop the jackfruit well. Add it to the BBQ and cook for about 10 minutes.
  4. Assmeble the bowl with rice, BBQ jackfruit, avocados, slaw, cilantro, scallions, and a squeeze of lime.
  5. Enjoy!