Jackfruit Buddha bowl
Explore a fusion of savoury and sweet, complemented by fresh, vibrant ingredients. This dish will elevate your dining with this plant based culinary delight.
Courtesy of _lifeandfork_
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- For BBQ Jackfruit:
- Extra Virgin Olive Oil
- 0.5 Onion, finely diced
- 2 Garlic Cloves, crushed
- 1.5 tsp Smoked Paprika
- 1 tsp Dried English Mustard
- 1 tsp Ground Cumin
- 0.5 tsp Chilli Powder
- Pinch of Cayenne
- Black Pepper
- Sea Salt
- 150ml Tomato Ketchup
- 2 tbsp Honey
- 0.5 Lime, juiced
- For Buddha Bowl:
- 250g or 1x Pouch of Tilda Brown Basmati Rice
- Lettuce Leaves
- Red Cabbage, shredded
- Sweetcorn, option to toast for extra flavour (highly recommend!)
- Avocado, sliced
- Fresh Coriander Leaves
- Sour Cream, to dollop on top
- 0.5 Lime, juiced
How to make Jackfruit Buddha bowl
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Drain and thoroughly rinse the jackfruit. Then, place the jackfruit in a bowl and use 2 forks (or your hands!) to shred the flesh from the hard cores. Shred it finely or slightly chunkier - the choice is yours!
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Heat EVOO in a pan over a low-medium heat. Add the onion and soften for 10 mins.
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Then, add the garlic and fry for 2 mins until fragrant.
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Add all the spices, stir and cook for a further few mins.
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Add all the spices, stir and cook for a further few mins.
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Bring the sauce to the boil before reducing to simmer and thicken until it reaches a sticky consistency. Remove from the heat and set aside.
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In a separate frying pan, heat a drizzle of EVOO and add the pulled jackfruit and kidney beans. Fry for 10-15 mins until the moisture releases and it starts to catch some golden edges (maximum flavour).
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Then, add approx. 8 tbsp of the bbq sauce and stir well to allow the sauce to coat the jackfruit and beans.
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Finally, to assemble your buddha bowl: add the lettuce, rice, red cabbage and toasted corn. Then, spoon on the bbq jackfruit and beans. Garnish with the avocado, fresh coriander, a good squeeze of lime and a dollop of sour cream!
