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Pulled BBQ Jackfruit Bowl Recipe

This recipe is rated 4.5 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Oil-free option

Nut-free option

Budget friendly

Easy peasy

Kid-friendly

Lazy dinners

Main meals
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Three bowls with brown rice, broccoli, red cabbage, red pepper, carrot, and plant-based BBQ jackfruit in dark sauce on a light surface.
A bowl with brown rice, broccoli, red cabbage, pepper, carrots, and shredded mushrooms in a dark sauce, with a wooden spoon nearby.

Jackfruit bears an uncanny resemblance in texture to a pulled ‘meat’, and after a rinse, it can take on virtually any flavour you like. As such, a saucy BBQ seems an obvious choice — made extra wholesome by rice and veggies!

You will need

Serves 4

  • 1 cup brown rice, uncooked
  • 1 head broccoli, chopped
  • 1 red capsicum, core removed and chopped
  • 1 tablespoon olive oil (or omit)
  • 2 cups finely shredded red cabbage (about 1/4 of a whole red cabbage)
  • 1 carrot, finely sliced or shredded
  • Salt and pepper to taste

BBQ Jackfruit

  • 1 tablespoon olive oil (or sub water)
  • 1 onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1 x 400g can jackfruit in water (not in juice), drained
  • 1/4 cup barbeque sauce
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons coconut sugar, or any other sweetener
  • Salt and pepper to taste

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Directions

20 mins to prep

25 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Bring a small pot of water to a boil. Cook the brown rice according to its packet instructions. Set aside.

  3. Step 3

    Add the broccoli and capsicum to a lined baking tray. Drizzle with olive oil and toss until combined. Bake in the oven for 20 minutes or until slightly golden brown.

  4. Step 4

    To prepare the jackfruit, first break it up into smaller pieces — with a knife or tearing it by hand. Add the onion and oil to a large fry pan over high heat. Sauté for 2 minutes. Add the garlic and sauté for 1 minute. Add the jackfruit, half the barbeque sauce (2 tablespoons), spices and coconut sugar. Stir for 1 minute, making sure all the jackfruit gets coated in sauce and seasoning.

  5. Step 5

    Add 2 cups of water to the pan, reduce the heat to medium and cover. Allow the jackfruit to cook for 20 minutes or until it is soft and broken down. Stir in the remaining 2 tablespoons of barbeque sauce. Season with salt and pepper.

  6. Step 6

    Add the cabbage and carrot to a medium bowl. Add a pinch of salt and mix until combined.

  7. Step 7

    Divide the brown rice into 4 bowls. Top with the roasted broccoli, capsicum, jackfruit, red cabbage and carrots and serve.

Hot tip!

While you’re boiling the rice, bake the vegetables and sauté the jackfruit to minimise the cooking time.

Jackfruit in water can be found in the health food section of major supermarkets, health food stores and in Asian stores.

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