I was craving something: Hearty. Filling. Healthy. Savory. Satisfying. A little sweet. A little spicy. Full of vitamins. Crammed with fiber. Oh… and it needed to be a vegan recipe.
I was basically asking for the Holy Grail of all lunches… so I decided to create it.
This Vegan BBQ Jackfruit Bowl is full of so much deliciousness (8 layers of deliciousness to be precise!). It is also prepared the way that I make so many of my lunches: a lot of the materials are already prepped and flavored, but there are enough modifications and homemade additions to make it special + somewhat impressive.
As you can see, some of my ingredients are store-bought and ready to use exactly as they come. Other ingredients are organic, fresh, + local (thank you, Solvang Farmers Market) or modified with seasoning. Feel free to modify the recipe with your own ingredients or you can shop my preferred brands by clicking on them below.
INGREDIENTS
• Avocado Oil
• Everything but the Bagel Sesame Seasoning
• Kosher Salt
• Black Pepper
• Quinoa + Brown Rice with Garlic
• BBQ Jackfruit
• Black Beans
• Red Chili Flake
• Ground Cumin
• Organic Blue Agave
• Yellow Onion
• Red Onion
• Jalapeno
• Assorted Sprouts
• Onion Sprouts
• Lime
• Avocado
• Corn Tortillas
• Sriracha
• Olive Oil
Make items for Layer 2 (beans), Layer 4 (caramelized onions), + Layer 8 (homemade chips) before assembling.
For the first layer, you can make quinoa + brown rice from scratch and combine them with some garlic and salt OR you can take my shortcut and buy this brand + pop it in the microwave for 90 seconds.
For the second layer, simmer the black beans for 15 minutes on a stovetop with a bit of diced jalapeño, cumin, red chili flakes, sea salt, black pepper, and a touch of agave (add all ingredients based on your taste profile preferences). This combination of ingredients takes canned black beans + turns them into something incredible.
For the third layer, you can prepare jackfruit and mix it with your favorite BBQ sauce OR you can take my shortcut and purchase this brand (I’m obsessed with it) and heat it on your stovetop for a few minutes until hot.
For the fourth layer, slice half of a large yellow onion and one small red onion. Add 2 tablespoons of avocado oil to a pan and add the onions. Then add sea salt, black pepper, red chili flakes, Everything but the Bagel Seasoning and a touch of agave (all ingredients are added based on your personal taste). Heat on medium high heat until caramelized.
The fifth layer is about adding some color, vitamins, and breaking up the hearty + savory nature of the dish. Top with sprouts of your choosing (I like radish, fenugreek, sunflower, + daikon).
The sixth layer includes two of my very favorite things: sliced avocado + sriracha.
The seventh layer of this bowl stars my favorite sprout of all time: onion. It is then lightly drizzled with olive oil + topped with a bit of sea salt.
The final layer is simultaneously indulgent + impressive: homemade corn tortilla chips. I use this recipe and switch out the oil for avocado oil because it has a high burn point.
Bonus points for making two bowls + surprising your partner, boyfriend, best friend, sister, husband, or anyone you really love (because this kind of meal should be reserved for the best kind of people).
If you make this, please tag me @blonderambitions or #blonderambitions … also, would love your feedback: kiki.blonderambitions@gmail.com or in the comments below!
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