Plant-based BBQ Ranch Jackfruit Bowls are loaded with sweet corn, black beans, cabbage, jalapeños, avocado and a creamy vegan ranch dressing.
Bowls are a great healthy meal prep option. These BBQ Jackfruit bowls are protein-packed, flavorful and delicious.
I love the combination of BBQ and ranch together. So so good! I love making salads and using both BBQ sauce and ranch for the dressing.
My love of BBQ and ranch inspired these BBQ ranch plant-powered quinoa bowls.
how to make the quinoa bowls
First you want to make the BBQ Jackfruit.
To keep these easy, I like to use the slow cooker to make the jackfruit. The jackfruit slow cooks with a yummy spice blend and BBQ sauce.
While the jackfruit cooks this is a great time to prep the vegetables and quinoa.
ingredients in BBQ jackfruit Quinoa Bowls
Jackfruit-The slow cooker makes cooking the jackfruit so easy and hands-off.
BBQ Sauce- Use your favorite store-bought BBQ sauce or homemade for the recipe.
Quinoa- Quinoa is one of my favorite grains. It's gluten-free and packed full of protein.
Black Beans- For an extra boost of protein, I like adding beans to burrito bowl.
Corn- Since it's in season, I love adding sweet corn to the bowls. If corn isn't in season, you can used frozen corn that's been thawed.
Jalapeño- For a spicy kick, add sliced jalapeños. If you aren't a fan of spicy foods, simply leave them off.
Avocado- Top the BBQ Jackfruit Quinoa Bowls with creamy, ripe avocado slices.
Red Onion- A little red onion adds a little bit to the vegan quinoa bowls.
Vegan Ranch- Drizzle the bowls with homemade Vegan ranch or store-bought. There are so many vegan ranch dressings available now.
If you make the recipe, be sure to leave a comment or tag us on Instagram!
BBQ Ranch Jackfruit Quinoa Bowls
Healthy, delicious BBQ ranch jackfruit quinoa bowls loaded with a delicious mix of toppings.
Ingredients
For the BBQ Jackfruit
- 2- 20 Ounces Cans Young Jackfruit in brine {not syrup}, drained and rinsed
- 1 Tablespoon Brown Sugar
- 1 teaspoon Mexican Oregano
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- 1 Cup Vegan-Friendly BBQ Sauce
For the quinoa:
- 1 Cup Dry Quinoa, rinsed and drained
- 2 Cups Water
For the bowls
- 1 15 ounce Can Black Beans, rinsed and drained
- 1 Cup Shredded Cabbage
- 1 Cup Sweet Corn
- ¼ Cup Red Onion, finely diced
- 1 Jalapeno, thinly sliced
- 1 Avocado, sliced
For the dressing
Instructions
For the BBQ Jackfruit:
- Remove the core {the seed} from the jackfruit.
- In a large mixing bowl add the drained jackfruit. Add all the spices {brown sugar to chili powder} and stir to evenly coat the jackfruit with all the spices. Add the jackfruit to the slow cooker. Pour the bbq sauce over the jackfruit and stir.
- Cook on low for 4 to 5 hours.
- After 5 hours, shred the jackfruit with a fork. Cook for an additional hour.
Quinoa:
- While the jackfruit is cooking, make the quinoa. Add the quinoa and water to a medium pot. Place the pot over medium high heat. Bring to a boil; then reduce the heat to low, cover and cook for 15 minutes.
- Once the quinoa is done cooking, remove from the heat and fluff with a fork. Cover the pot to let the quinoa continue to steam.
Assemble the bowls:
- To prepare the bowls, divide the quinoa evenly among 4 bowls. Top with some of the black beans, red cabbage, corn, red onion, sliced jalapenos and sliced avocados.
- Drizzle the bowls with vegan ranch dressing.
- For an extra pop of freshness, garish with chopped fresh cilantro.
Happy Cooking!
Jeni
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