Jackfruit Buddha bowl

Name: Jackfruit Buddha bowl
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Indian
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

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

This recipe uses:

Wholegrain Brown Basmati Rice

Where to buy

(Or, try it with: Wholegrain Basmati Rice 250g )

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

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!
Heat EVOO in a pan over a low-medium heat. Add the onion and soften for 10 mins.
Then, add the garlic and fry for 2 mins until fragrant.
Add all the spices, stir and cook for a further few mins.
Add all the spices, stir and cook for a further few mins.
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.
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).
Then, add approx. 8 tbsp of the bbq sauce and stir well to allow the sauce to coat the jackfruit and beans.
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!