Easiest Way to Cook Tasty VEGAN RECIPES: Pulled Jackfruit Buddha Bowl

VEGAN RECIPES: Pulled Jackfruit Buddha Bowl. Spoon the slightly cooled rice (rather a little warm, then cold) into bowls. Divide cabbage salad, guacamole, nachos, corns, pulled jackfruit with the lettuce on this. Top the poke bowl with parsley and possibly chili flakes and jalapeño and serve immediately.

Here are some of our beautiful, fresh ingredients used for this delicious vegan recipe: Let's start by making the jackfruit "meat". Add your onion and garlic to a pot, and cook until soft and brown. Vegan bbq pulled "pork" jackfruit bowl recipe is a flavorful and easy meal option. You can cook VEGAN RECIPES: Pulled Jackfruit Buddha Bowl using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of VEGAN RECIPES: Pulled Jackfruit Buddha Bowl

1. Prepare of rice.
2. Prepare of lime or lemon.
3. Prepare of coriander.
4. It's of pice of sweet corn.
5. You need of coconut oil.
6. It's of red cabbage.
7. It's of red beans.
8. You need of an avocado.
9. You need of salt and pepper.
10. Prepare of jackfruit.
11. You need of pice of lime.
12. It's of apple cider vinegar.
13. You need of soy sauce.
14. It's of few pieces of nachos chips.
15. Prepare of chili powder.
16. It's of lettuce.
17. You need of parsley.

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. Start by place a bed of lettuce at the bottom of your bowl and then add the already lightly seasoned jackfruit, quinoa, black beans, hummus, and chopped veggies. Place all the veggies, spring onions and chopped coriander in a mixing bowl.

VEGAN RECIPES: Pulled Jackfruit Buddha Bowl step by step

1. Rinse the rice thoroughly in a strainer or colander under the tap. Once the water that comes out of the rice is completely transparent and therefore clean, you can start boiling the rice. Put in a pan with the 400 milliliters of water and bring to the boil. Spice the rice with coriander and lime juice. and allow the rice to cool in 1 hour on a large flat dish..
2. Put your corn into boiling water and cook it until you can smell the sweet corn flavor. Then cut it into two pieces. One piece is going to be grilled on coconut oil. Until it’s surface gets dark. (Chef’s Note: Watch out! Do not burn your sweet corn!).
3. Meanwhile, cut the red cabbage into thin filaments and mix them with the leftover of the sweet corn and red beans. (Chef’s Note: You can also scrape the cabbage with a cheese slicer or peeler into long ribbons.) Cut the avocado of half and mash the flesh finely. Savor with salt and pepper and lime juice. This is going to be your guacamole..
4. Now you can grill the jackfruit covered until it is getting soft as much to pull them apart with a fork nicely. Drizzle the pulled jackfruit with salt and pepper, coriander, soy sauce and apple cider vinegar..
5. Spoon the slightly cooled rice (rather a little warm, then cold) into bowls. Divide cabbage salad, guacamole, nachos, corns, pulled jackfruit with the lettuce on this. Top the poke bowl with parsley and possibly chili flakes and jalapeño and serve immediately..
6. If you want to you can mix apple cider vinegar, soy sauce, chili powder with mayonnaise. It is a perfect dipping for your nachos..
7. Your pulled jackfruit buddha bowl is ready! Serve immediately..
8. Enjoy!.

Mix the dressing ingredients in a small bowl. Toss in the dressing and sprinkle with toasted (and crushed in a pestle and mortar if you want to get more flavour out of them) sesame seeds. Squeeze the jackfruit in a kitchen towel. Then shred with hands or a fork or knife and add to a bowl with onion, garlic, ginger. Add the bbq spice and bbq sauce and mix.