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+ servings
BBQ jackfruit bowl with slaw and pickles

BBQ Jackfruit Bowls

The perfect vegan BBQ with tender jackfruit, sweet potatoes, tangy coleslaw, and homemade pickles.
Prep: 15 minutes
Cook: 45 minutes
Yield:4 people


BBQ Jackfruit

  • 2 20 ounce cans jackfruit in brine, rinsed and patted dry
  • 1 tablespoon BBQ rub
  • 1 tablespoon avocado oil
  • 1 cup BBQ sauce
  • 2 tablespoons brown sugar optional

Sweet Potatoes

  • 2 sweet potatoes peeled and cubed
  • 2 teaspoons chili powder
  • dash of cinnamon
  • 1 tablespoon avocado or refined coconut oil

Quick Dill Pickles:

  • Sprig fresh dill
  • 1 clove garlic minced
  • ¼ English cucumber sliced thin
  • Pinch yellow mustard seeds
  • ¼ cup water
  • ¼ cup white or white wine vinegar
  • ½ tablespoon salt
  • OR 1/4 cup sliced cold dill pickles See Note


  • ½ cup + 2 tablespoons mayonnaise
  • 1 ½ tablespoon white apple cider, or white wine vinegar
  • 3 tablespoons coconut aminos
  • ¼ tsp kosher salt
  • 1 14- oz bag shredded coleslaw mix See Note


  • fresh chopped parsley
  • dry BBQ seasoning


  • Preheat oven to 425º F.
  • Make sweet potatoes: On baking sheet, toss all sweet potato ingredients and roast for 20 minutes. Then stir well. Return to oven. Bake another 10-15 minutes or until browning on edges, but not too crunchy or crisp.
  • Make BBQ jackfruit: Drain jackfruit and break apart pieces by hand until completely shredded. Combine jackfruit with BBQ rub, salt, and pepper in a large bowl. Heat 2 tablespoons avocado oil in large skillet over medium-high heat until oil shimmers. Add jackfruit and cook, tossing occasionally, until spices are fragrant, about 2-3 minutes. Add BBQ sauce to skillet and stir. Cover and reduce heat to low. Cook, stirring occasionally, until tender, or about 5 minutes.
  • Make the pickles: While sweet potatoes roast, mix pickle ingredients in a small bowl. Set aside.
  • Make coleslaw: Combine coleslaw mix, vinegar, 1/2 teaspoon salt, and several grinds of black pepper in medium bowl, using hands if desired. Cover with plastic wrap and refrigerate until ready to serve.
  • Assemble bowls: Divide sweet potatoes, BBQ jackfruit, and coleslaw evenly among 4 bowls. Top with a couple pickle slices. Garnish with fresh chopped parsley and BBQ rub if desired.


  • Vegan: Use vegan mayo in coleslaw.
  • Whole30: Use Whole30-compliant BBQ sauce.
  • Using store-bought pickles instead of homemade: Use high-quality cold pickles, not the bright yellow sort.
  • To save extra coleslaw: Drain excess liquid and save for another use in an airtight container in the fridge up to 4 days.


Calories: 518kcal | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 2260mg | Potassium: 638mg | Total Carbs: 61g | Fiber: 6g | Sugar: 37g | Net Carbs: 55g | Vitamin A: 9918IU | Vitamin C: 42mg | Calcium: 134mg | Iron: 3mg
Recipe By:Cheryl Malik