Pulled jackfruit rice bowl with slaw and lime
Shredded jackfruit fried until sticky in bbq sauce, over rice with a crunchy lime slaw. Pulled-pork style food without the pork.
- Time
- 40 min
- Serves
- 2
- Kind
- Grain bowls
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: bbq sauce and vegan mayonnaise.
Method
- Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
- Drain and rinse the jackfruit. Squeeze out the water and shred the pieces with two forks, cutting out any hard core pieces.
- Heat the olive oil in a large frying pan over a medium-high heat. Fry the jackfruit and the smoked paprika for 6 to 8 minutes, until it starts to brown at the edges.
- Add the bbq sauce and 4 tbsp water and cook for 4 to 5 minutes more, stirring, until sticky and dark.
- For the slaw, finely shred the white cabbage and coarsely grate the carrot. Mix with the vegan mayonnaise, the juice of half the lime and a pinch of salt. Roughly chop the coriander.
- Fluff the rice and divide it between two bowls.
- Top with the jackfruit and the slaw, scatter with coriander and serve with the other half of the lime cut into wedges.
Tip Buy jackfruit in water or brine, not syrup. Squeeze it well, as wet jackfruit will not brown.
Per portion
| Energy | 534 kcal |
| Protein | 9 g |
| Carbohydrate | 79 g |
| of which sugars | 15 g |
| Fat | 18 g |
| of which saturates | 2 g |
| Fibre | 9 g |
| Salt | 1.38 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- jackfruit1 tin
- rice150 g
- bbq sauce3 tbsp
- smoked paprika1 tsp
- olive oil1 tbsp
- white cabbage150 g
- carrot1
- vegan mayonnaise2 tbsp
- lime1
- coriander½ bunch
