After receiving a 1 kg bulk pack sachet of jackfruit as a gift, I mulled over what to do with this rare culinary ingredient and ended up settling for an Asian-inspired pulled jackfruit nourish bowl. If you haven’t had jackfruit before, it has the consistency of pulled pork (so I’m told) and takes on the flavours of whatever it is cooked in. In the case of this recipe, it takes on a delicious smokey barbeque taste due to the fragrant flavours and aromas of the various spices and ingredients used to make the cooking marinade. This star concoction is complemented by a vibrant array of raw vegetables dressed in a tahini, almond butter and lime dressing. Next to it on the plate are some wholesome wholegrains for a balanced, nourishing and satiating meal.
So why not give this recipe a go? It might just become one of your new weekly staples! And if you’re cooking for meat-eaters, they probably won’t even realise that the “pulled pork” they’re eating is actually a fruit…
For the pulled jackfruit:
- 1 brown onion, diced
- 2 tbsp tamari
- 3 gloves garlic, diced
- 1 tbsp fresh ginger, grated
- 1 can diced tomatoes
- 2 tbsp nutritional yeast
- 1 tsp chilli flakes
- 2 tsp smoked paprika
- 500 g jackfruit (I bought mine in a 1 kg bulk pack satchet)
For the salad:
- 1/2 large cucumber, spiralised
- 2 large carrots, spiralised
- 1 red capsicum, finely sliced
- 1 cup red cabbage, finely sliced
- 1/2 cup fresh coriander
- 1.5 cups brown rice or quinoa
For the dressing:
- 2 tbsp unhulled tahini
- 2 tbsp almond butter
- 1/2 freshly squeezed lime
- 3/4 cup water (less or more depending on desired consistency)
- Add the rice or quinoa and 3 cups of water to a pot and bring to the boil, then simmer uncovered for approximately 25 minutes until water is absorbed.
- In the meantime, cook onions and garlic in a non-stick pan with a dash of water. Once they start to brown, add the ginger, chilli flakes and smoked paprika and cook until fragrant (approx. 2 mins).
- Add jackfruit, tamari, nutritional yeast and diced tomatoes. Simmer on low heat for approximately 20 mins (until jackfruit easily comes a part when prodded with a fork).
- Prepare the salad dressing by blending the tahini, almond butter, lime and water. Pour dressing over the spiralised and finely chopped salad vegetables and mix well to combine.
- To serve, scoop a generous portion of the salad and rice/quinoa onto a plate. Top with a generous helping of the pulled jackfruit mixture. Garnish with fresh coriander (or shallots if you don’t favour coriander, which I can’t believe is even possible!).