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jackfruit Buddha bowl

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




  • 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
  • 1 x Pouch of Tilda Ready to Heat Wholegrain & Basmati Rice
  • Lettuce Leaves
  • Red Cabbage, shredded
  • Sweetcorn, option to toast for extra flavour (highly recommend!)
  • Avocado, sliced
  • Fresh Coriander Leaves
  • Lime
  • Sour Cream, to dollop on top

How to make Jackfruit Buddha bowl

  1. 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!

  2. Heat EVOO in a pan over a low-medium heat. Add the onion and soften for 10 mins.

  3. Then, add the garlic and fry for 2 mins until fragrant.

  4. Add all the spices, stir and cook for a further few mins.

  5. Add all the spices, stir and cook for a further few mins.

  6. 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.

  7. 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).

  8. Then, add approx. 8 tbsp of the bbq sauce and stir well to allow the sauce to coat the jackfruit and beans.

  9. 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!