2packagesBBQ Jackfruitwe use The Jackfruit Company
1tbspjerk seasoning paste
1 tbspfresh thymechopped
1small oniondiced
1/4cupwater or vegetable broth
1tspvegan chicken boullionwe use Jada Chicken Salt
2tbspBBQ sauceoptional
Coconut Quinoa & Beans
114 oz cancoconut milk
2cupsquinoa
1 1/2cupswater or vegetable broth
1/2 tspsea salt
115 oz can red beansdrained and rinsed
1tspground allspice
1tspdried thyme
1/2cuponiondiced
1scallionthinly sliced
Roasted Plantains
2ripe plantainssliced in 1/2 inch diagonal strips
2tbspcoconut oilmelted
Instructions
BBQ Jerk Jackfruit
Heat a large saute pan over medium-high heat. Add water or broth and bring to a simmer. Add onions and thyme and saute for about 10 minutes until onions are translucent and fragrant.
Add all remaining jackfruit ingredients. Reduce flame to medium-low heat. Mix together until well combined. Cover with a lid and simmer for about 15 minutes. Remove lid and increase heat to medium-high. Sautee for an additional 5 minutes until liquids in pan are reduced by half.
Coconut Quinoa & Beans
Pour red beans, quinoa, and all remaining ingredients except scallions into a large saucepan or dutch pot. Bring to a strong simmer over medium-high heat for about 5 minutes. Reduce the heat to medium-low and cover with a lid, cooking for an additional 40 minutes. When quinoa is cooked, all liquids should be fully absorbed. Turn off heat and add sliced scallions to the pot. Cover with a lid and allow to set for 10 minutes. Gently fluff with a fork to incorporate scallions.
Roasted Plantains
Preheat an oven to 425 degrees F. Line a baking sheet with foil or parchment paper. Pour plantains and oil into a large bowl and gently toss until evenly coated. Place plantain strips on the baking sheet about ½ inch apart. Bake for 15 minutes, turn each plantain, and cook for an additional 10 minutes. Plantains should be evenly browned on each side when finished cooking.
Soul Bowl
Assemble Soul Bowl by adding equal amounts of BBQ Jerk Jackfruit, Coconut Quinoa and Beans, Roasted Plantains and garden salad to a bowl. Components can be stored separately in air tight containers in the refrigerator for up to a week.