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recipe card jackfruit bowl

Jackfruit Bowls

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: serves 4
  • Category: bowls
  • Cuisine: Pan-Asian

Ingredients

Scale

Jackfruit mixture:

  • 1 can young green jackfruit
  • 2 Tablespoons soy sauce
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons light brown sugar
  • ¼ teaspoon sea salt
  • 2 Tablespoons neutral oil
  • 1 Tablespoon peeled and minced ginger
  • 2 cloves garlic, minced 
  • ½ large yellow onion, diced

 

Pickled vegetables:

  • ¼ head green cabbage
  • 1 small carrot
  • ½ teaspoon salt
  • ¼ cup seasoned rice vinegar
  • 1 Tablespoon sesame oil
  • 1 clove garlic, minced

Sauce to serve on the side:

  • ¼ cup hoisin
  • ½ Tablespoon sambal olek (or any garlic chili sauce)
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons Worcestershire sauce (use coconut aminos if vegetarian)
  • 2 Tablespoons seasoned rice vinegar
  • 2 Tablespoons ketchup
  • 1 Tablespoon brown sugar
  • ½ teaspoon granulated garlic

To serve:

  • 6 cups cooked rice, quinoa, mixed grains or cauliflower rice
  • 1 avocado, diced 
  • european cucumber, sliced thin
  • Chopped cilantro
  • 1 stalk of scallion, chopped
  • 4 tablespoons crispy shallots (optional, purchase at an Asian market)

Instructions

Make the pickled vegetables: 

  1. Peel and then cut the carrot into three logs. Slice the carrot very thin, stack the slices, and then cut across the slices to yield thin matchsticks (julienne). Put the carrots into a large bowl.
  2. Peel off any discolored or tough outer leaves from the cabbage. Shred the cabbage as you would for coleslaw, very thinly with a knife or with a food processor. Then put it into the bowl with the carrots and toss with the salt. Let the cabbage mixture sit for 15 mins., tossing occasionally.
  3. Drain the cabbage in a colander, squeezing the cabbage tightly to remove excess liquid. 
  4. Place the cabbage back in the bowl and add the seasoned rice vinegar, garlic, and sesame oil. Stir to combine. Set aside or refrigerate until ready to use. The cabbage will keep for several days.

Make the sauce:

  1. Combine the hoisin, sambal olek, red wine vinegar, Worcestershire sauce, seasoned rice vinegar, ketchup, and sugar in a bowl.
  2. Stir to combine.
  3. Set aside or refrigerate until jackfruit bowls are ready to serve.

Make the jackfruit:

  • Open the can of jackfruit and drain the brine. Bring 3 cups of water to a boil on high heat. Add the jackfruit, lower the heat to medium high, and simmer for 5-7 minutes. It should be easy to pierce with a fork when done. (Continue to simmer for a couple more minutes if needed.) Drain the jackfruit and set it aside.
  • Heat a skillet over medium high heat. Add the oil and the chopped onion. Sauté for 5 minutes, stirring regularly, until the onions have softened and are starting to lightly brown. Add the garlic and ginger and stir to combine. 
  • Next add the jackfruit and break it up with a masher or a fork. Add the hoisin sauce, soy sauce, salt, and sugar. Stir to combine. Bring the contents to a simmer and cook for a couple of minutes. Turn off the heat and remove from the stove.
  • Cool the jack fruit and refrigerate if not using right away. The jackfruit can be kept refrigerated for 3 days. 

Assemble the bowls:

  1. When ready to serve, divide the rice, grains, or cauliflower rice into 4 large bowls.
  2. Top evenly with jackfruit, avocado, cucumbers, and pickled cabbage. 
  3. Garnish with some chopped scallion, cilantro, and fried shallots. Serve jackfruit bowls with the sauce on the side. 

Keywords: meal prep, jackfruit, avocado, pickled vegetables, vegan, plant based, grain bowl, rice