Who says plant-based meals can’t be delicious and satisfying?
This Jackfruit Rice Bowl is a flavorful and wholesome dish that will leave you feeling full and happy.
The idea for this recipe came when I opened my pantry and saw a can of jackfruit sitting there.
I had bought it randomly, but I didn’t know what to do with it.
Then I remembered a meal I once made with it–my jackfruit pasta.
I used jackfruit in the pasta, and it tasted so good I couldn’t believe it was plant-based!
That gave me an idea. I could use jackfruit to make something similar, but with rice.
After a little experimenting, this jackfruit rice bowl was born.
It’s smoky, flavorful, and packed with fresh ingredients. Now it’s one of my favorite meals, and I know you’re going to love it too!
Why You’ll Love This Jackfruit and Rice Bowl
Packed with Flavor: The jackfruit is seasoned with bold spices to give it a meaty, BBQ-smoky taste.
Protein Power: We’re adding black beans to complement the jackfruit. They’re hearty, filling, and full of nutrients.
Versatile: Customize the toppings and sauces to suit your taste preferences.
Plant-Based Goodness: Perfect for vegans and vegetarians or anyone wanting to try something new.
Easy to Prepare: With simple ingredients and clear steps, this recipe can be made in under 30 minutes.
Ingredients for the Jackfruit Rice Bowl
Jackfruit: Use canned young green jackfruit in brine or water (not syrup). Drain and rinse well.
Cooked Rice: White rice, brown rice, or even quinoa works well as the base.
Vegetable broth: Adds flavor and helps to deglaze the pan.
Spices: Smoked paprika, cumin, chili powder, and a pinch of cayenne (optional) for a smoky, savory flavor.
Coconut aminos or Soy sauce Adds depth and umami to the jackfruit.
Onions: For extra flavor.
Olive Oil: For sautéing the jackfruit.
Tomato paste: To balance out the sweetness of the jackfruit
Black Beans: I used canned black beans to add protein to this dish
Garlic: Freshly minced garlic for bold flavor.
Optional Toppings: cherry tomatoes, chopped cilantro, pickled onions, and sliced avocado.
Step-by-Step Instructions for Jackfruit and Rice Buddha Bowl
Step 1: Prepare the Jackfruit
Drain and rinse the canned jackfruit thoroughly. Use your hands or a fork to shred the jackfruit into smaller pieces, mimicking pulled meat.
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant (about 2 minutes).
Add the shredded jackfruit, smoked paprika, cumin, chili powder, coconut aminos (or soy sauce), and tomato paste. Stir well to coat.
Cook for 10-12 minutes, stirring occasionally. Add vegetable broth if it seems dry. Adjust seasoning to taste.
Step 2: Cook the Rice
If not already cooked, prepare your rice according to the package instructions. White rice, brown rice, or quinoa all work well. Once cooked, fluff the grains with a fork and set aside.
Step 3: Assemble the Bowl
In a large bowl, start with a base of cooked rice. Top it with spiced jackfruit, black beans, avocado slices, cherry tomatoes, pickled onions, and cilantro.
Step 5: Serve
Serve the jackfruit rice bowl immediately while the jackfruit is warm. This dish is perfect as a quick lunch, a hearty dinner, or even meal prep for the week. Enjoy!
Recipe Tips and FAQs
- Make It Spicy: Add extra cayenne or a drizzle of sriracha to turn up the heat.
- Swap the Base: Use cauliflower rice or mixed greens for a lighter option.
- Storage: Store the jackfruit and rice separately in airtight containers in the fridge for up to 3 days. Assemble the bowl fresh when ready to eat.
Can I use fresh jackfruit?
Yes, but it’s more labor-intensive as you’ll need to peel and shred it yourself. Canned young jackfruit is much more convenient.
Can I meal prep this dish?
Absolutely! Store the jackfruit, rice, and toppings separately, and assemble the bowls when ready to eat for the freshest flavor.
This Jackfruit Rice Bowl is a fun, flavorful way to enjoy plant-based eating. Give it a try, and let me know how you customize it in the comments below!
Jackfruit Rice Bowl Recipe
Ingredients
For the Jackfruit
- 1 can jackfruit - in water or brine, not syrup
- 1 tbsp olive oil
- 1 onion - small onion, finely chopped
- 2 garlic cloves - minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp coconut aminos - or soy sauce
- 1 tbsp tomato paste
- ¼ cup bone broth - or vegetable broth
For the Bowl Base
- 2 cups cooked rice - white, brown, or cauliflower rice
- 1 cup black beans - or chickpeas, drained and rinsed
Toppings
- cilantro - chopped
- cherry tomato - halved
- red onions - pickled
- avocado - sliced
Instructions
- Drain and rinse the jackfruit. Cut off the tough core and shred the fleshy parts with a fork. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant (about 2 minutes). Add the shredded jackfruit, smoked paprika, cumin, chili powder, soy sauce, and tomato paste. Stir well to coat. Cook for 10-12 minutes, stirring occasionally. Add vegetable broth if it seems dry. Adjust seasoning to taste.
- Divide the rice, beans, and greens among serving bowls. Top with the cooked jackfruit. Garnish with avocado slices, cherry tomatoes, pickled onions, and fresh cilantro.
- Mix everything together for the perfect bite and savor your flavorful, wholesome jackfruit rice bowl.
