I really liked this bowl a lot, super yummy, easy to make, and great for leftovers!
This BBQ jackfruit is also great as a sandwich but the bowl is so good with the roasted sweet potatoes and the tangy slaw.
Let's get to it!
2 - 20 oz cans of young jackfruit canned in brine ( I got mine from Trader Joes), drained and blotted dry, seeds removed and shredded.
1 18 oz jar of vegan bbq sauce
3 Sweet potatoes peeled and diced
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp garlic powder
1 12oz bag of any slaw mix or 2-3 cups of shredded cabbage
1/2 cup of tahini
2 tbs apple cider vinegar
1/2 cup of water
1 clove of garlic, diced
Sea salt and pepper to taste
For the sweets.
Pre heat over to 400 degrees.
Place parchment paper on the baking sheet.
Put the sweets on the baking sheet and add the sea salt, cayenne pepper, and garlic powder. Bake in the over for 25 mins or until lightly browned. Set aside.
For the slaw
Combine in a small mixing bowl tahini, vinegar, water, garlic, and sea salt and pepper. mix well. Add the dressing to the slaw mix, combine well and set aside.
For the jackfruit
Take the prepared jack fruit and place in a medium fry pan on medium to high heat.
Add the BBQ sauce and heat through stirring often. Let simmer for 2-4 minutes and remove from heat and set aside,
To prepare the bowls.
Get a small bowl and place equal amounts of the jackfruit, sweets, and slaw. Serve warm. Enjoy!
Store leftovers in the fridge for up to 4 days.
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