Bar-B-Que Pulled Jackfruit Bowl

Bar-B-Que Pulled Jackfruit Bowl


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 


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


  1. Preheat ½ tablespoon sesame oil in a pan. Fry Upton’s Naturals Bar-B-Que Jackfruit on a low-medium heat for 5 minutes.
  2. 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.
  3. Meanwhile, make the slaw. Add cabbages, carrots, and spring onions to a large mixing bowl.
  4. In a separate bowl, whisk water, peanut butter, liquid amino/tamari, lime juice, coconut sugar, sesame oil, and five-spice until combined fully.
  5. Pour the dressing over the vegetables and toss until evenly distributed.
  6. Steam broccoli florets for 10 minutes and drain.
  7. Divide the rice, broccoli, slaw, Mother-in-Law’s Kimchi, and pulled jackfruit between 2 bowls.

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