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!
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!