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BBQ Ranch Jackfruit Quinoa Bowls

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.

Plant-based BBQ Ranch Jackfruit Bowls are loaded with sweet corn, black beans, cabbage, jalapeños, avocado and a creamy vegan ranch 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.

How to make 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.

Crockpot BBQ Jackfruit

ingredients in BBQ jackfruit Quinoa Bowls

Jackfruit-The slow cooker makes cooking the jackfruit so easy and hands-off.

BBQ Jackfruit made in the slow cooker.

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.

Protein packed plant-based bowls with quinoa and BBQ jackfruit.

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.

Plant-based BBQ Ranch Jackfruit Bowls are loaded with sweet corn, black beans, cabbage, jalapeños, avocado and a creamy vegan ranch dressing.

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.

BBQ Jackfruit Ranch Quinoa Bowls with black beans and corn

If you make the recipe, be sure to leave a comment or tag us on Instagram!

Plant-based BBQ Ranch Jackfruit Bowls are loaded with sweet corn, black beans, cabbage, jalapeños, avocado and a creamy vegan ranch dressing.
Plant-based BBQ Ranch Jackfruit Bowls are loaded with sweet corn, black beans, cabbage, jalapeños, avocado and a creamy vegan ranch dressing.

BBQ Ranch Jackfruit Quinoa Bowls

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

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 Tsp Mexican Oregano
  • 1 Tsp Cumin
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp 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
  • 1/4 Cup Red Onion, finely diced 
  • 1 Jalapeno, thinly sliced 
  • 1 Avocado, sliced 

For the dressing

Instructions

For the BBQ Jackfruit:

  1. Remove the core {the seed} from the jackfruit.
  2. 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.
  3. Cook on low for 4 to 5 hours.
  4. After 5 hours, shred the jackfruit with a fork. Cook for an additional hour.

Quinoa:

  1. 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.
  2. 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:

  1. 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.
  2. Drizzle the bowls with vegan ranch dressing.
  3. For an extra pop of freshness, garish with chopped fresh cilantro.


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Happy Cooking!
Jeni

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