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_
This recipe uses:
Wholegrain Brown Basmati Rice
(Or, try it with: Wholegrain Basmati Rice 250g )
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.
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!
Share
Share this recipe
Discover Similar Recipes
We have slathered a smokey and spicy sauce on crispy tofu.
Wholegrain Basmati Rice 250g
Pop these in your lunchbox to beat the afternoon slump and give yourself an energy burst throughout the day.
A flavoursome and delicious recipe that is so easy that you’ll be making it time and time again.
A quick, light chicken curry with coconut and spinach. The perfect curry for a tasty yet nutritious night-in dinner!