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BBQ jackfruit bowl with slaw and pickles
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BBQ Jackfruit Bowls

The perfect vegan BBQ with tender jackfruit, sweet potatoes, tangy coleslaw, and homemade pickles.
Course Dinner, Main Course, Meal Prep
Cuisine American
Keyword bbq, healthy bowls, jackfruit
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Calories 518kcal

Ingredients

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
  • 1/4 English cucumber sliced thin
  • Pinch yellow mustard seeds
  • 1/4 cup water
  • 1/4 cup white or white wine vinegar
  • 1/2 tablespoon salt
  • OR 1/4 cup sliced cold dill pickles See Note

Coleslaw:

  • 1/2 cup + 2 tablespoons mayonnaise
  • 1 1/2 tablespoon white apple cider, or white wine vinegar
  • 3 tablespoons coconut aminos
  • 1/4 tsp kosher salt
  • 1 14- oz bag shredded coleslaw mix See Note

Garnish:

  • fresh chopped parsley
  • dry BBQ seasoning

Instructions

  • 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.

Notes

  • 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.

Nutrition

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