Vegan BBQ Pulled Jackfruit Bowl

Vegan bbq pulled “pork” jackfruit bowl recipe is a flavorful and easy meal option. The bbq pulled jackfruit texture will have you questioning if you really are eating pulled pork. A healthy and delicious weeknight dinner option with lots of flavors and textures. 

The veggie slaw I used was a broccoli slaw with broccoli, carrots & red cabbage but you could buy any slaw or make your own. To make the jackfruit resemble bbq pulled pork is fairly simple. First, you will shred the chunks of jackfruit to make it look pulled similar to pulled pork. Next, you just season it a bit, add your bbq sauce and heat it up. The nice thing is that it is much quicker to cook jackfruit than it is pork.  I used a sugar free bbq sauce from G Hughes Smokehouse but you can use any bbq sauce you like.

Make sure to get jackfruit in brine; there is such thing as jackfruit in syrup, its sweet and we don’t want to use that. I used the Trader Joes Green Jackfruit in brine which comes in a 20 oz can. You could also buy a prepackaged jackfruit and not worry about seasoning and pulling it yourself, I know Upton’s sells one. Jackfruit is the perfect ingredient for replicating that shredded texture should it be in pulled “pork” or a shredded “chicken” dip. 

I think this bowl would be a great summer meal. You would only need to turn the stove on shortly to warm up the jackfruit. Perfect for using corn on the cob leftovers and utilizing cherry tomatoes & pineapple when they are in season.

This bbq pulled jackfruit bowl recipe is dairy free and meat free making it a great vegetarian or vegan option. It’s loaded with fresh veggies and a great plant based meal option. Depending on the bbq sauce you use it would be whole food plant based as it contains no oil in the recipe.

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Vegan BBQ Pulled Jackfruit Bowl

Course Main Course

Cuisine Vegan

Keyword bbq jackfruit, oil free

Prep Time 15 minutes

Servings 2

Ingredients

• 1 can green jackfruit in brine 20 oz
• 1 tsp cumin
• 1/2 tsp pepper
• 1/2 cup bbq sauce sugar free
• 1/2 cup corn
• 2 cups slaw
• 1 lime
• 2 cups cooked brown rice or quinoa
• 1 cup pineapple
• 1 cup cherry tomatoes
• 1 avocado
• scallions to garnish

Instructions

1. Drain jackfruit & use fork to shred.

2. In a skillet pan heat a few tbsp of water, add jackfruit, cumin, pepper and bbq sauce. Cook until jackfruit warm, about 5 minutes.

3. If using frozen or canned corn heat in a small saucepan until warm.

4. In a small bowl mix your slaw veggies with the juice from 1 lime.

5. Cut pineapple in chunks, half cherry tomatoes, cut avocado in half.

6. In two large salad bowls assemble all ingredients. Top with chopped scallions

Try my Peanut Noodle Salad it’s a delicious plant based lunch option!  Looking for a good healthy vegan cookbook? I strongly recommend the How Not to Die Cookbook.

If you make this recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .  

Stay Happy & Healthy !
– Emily