Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the sauce
- 2tablespoons rice wine vinegar
- 3tablespoons barbecue sauce, reduced sugar and salt
- 2tablespoons sesame oil
- 2tablespoons soy sauce, reduced salt
- 1teaspoons honey
- 800grams jackfruit, young, canned, drained
- 4 medium spring onions, sliced, divided
- 2 cloves garlic, peeled and minced
- 500grams wholegrain rice, ready cooked
- 200grams kimchi, vegan
- 100grams red cabbage, shredded
- 1 large avocado, chopped into cubes
- 2 medium carrots, peeled and chopped into matchsticks
- 2tablespoons sriracha sauce
Description
Jackfruit replaces pork in this Korean barbecue inspired plant-based poke bowl recipe.
Method
Step 1 of 4
Heat a drizzle of sesame oil in a large pan on medium high heat and add the spring onion and garlic. Cook for 2 minutes. Add the jackfruit, break up with the back of a wooden spoon and cool for 3 minutes. Pour over the sauce ingredients, add 3 tablespoons of water and simmer with a lid on the pan for 30 minutes until reduced.
Step 2 of 4
After 30 minutes, stir and leave to cook uncovered for 5 more minutes. Remove from the heat and use two forks to "pull" the jackfruit pieces into strings.
Step 3 of 4
Cook the rice according to pack instructions, drain and set aside.
Step 4 of 4
Divide the rice between 4 bowls, arrange the kimchi, avocado, remaining spring onions, red cabbage and carrots in sections and top the rice with the jackfruit. Drizzle with sriracha and serve.
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