Bar-B-Que Pulled Jackfruit Bowl

Ingredients

Bar-B-Que Bowl

1 box Upton’s Naturals Bar-B-Que Jackfruit

1 1/2 cups cooked rice

2 tbsp Mother-in-Law's Tangy Gochujang Sauce

1/2 tbsp sesame oil

1 cup broccoli florets

1/2 cup Mother-in-Law's Kimchi

Slaw

1/4 cup white cabbage, shredded

1/8 cup red cabbage, shredded

1 large carrot, grated

2 sprig onions, chopped

1 1/2 tbsp water

1 tbsp crunchy peanut butter

1 tbsp liquid amino/tamari

3 tbsp lime juice

1 tsp coconut sugar

1/2 tsp sesame oil

1/4 tsp Chinese five-spice powder

Preheat ½ tablespoon sesame oil in a pan. Fry Upton’s Naturals Bar-B-Que Jackfruit on a low-medium heat for 5 minutes.
Using two forks, shred the jackfruit. Add Mother-in-Law’s Tangy Gochujang sauce, cook for 20-25 minutes, stirring every few minutes, making sure it doesn’t stick to the pan.
Meanwhile, make the slaw. Add cabbages, carrots, and spring onions to a large mixing bowl.
In a separate bowl, whisk water, peanut butter, liquid amino/tamari, lime juice, coconut sugar, sesame oil, and five-spice until combined fully.
Pour the dressing over the vegetables and toss until evenly distributed.
Steam broccoli florets for 10 minutes and drain.
Divide the rice, broccoli, slaw, Mother-in-Law’s Kimchi, and pulled jackfruit between 2 bowls.