Teriyaki Jackfruit Bowls

My dinners lately follow this formula: Vegetables + Heartier Vegetables (think squash/sweet potato/jackfruit/yuca) + Seasonings & Sauce all over some type of grain or cauliflower/broccoli rice. Teriyaki Jackfruit Bowls | Life Healthfully Lived

It’s easy, it lends itself to a million different variations, and it all goes in one bowl so I have fewer dishes to wash.  It also makes it easy to meal prep because I can make the vegetables, sauce, and grain/pseudo-grain all on one day then combine everything on any given weeknight.  Is it fancy or lend itself to gorgeous Instagram pictures?  No.  Do I still put it on Instagram and my blog?  Yes.

Because even if it isn’t beautiful or magazine worthy, I think it’s still a good formula to share. Teriyaki Jackfruit Bowls | Life Healthfully Lived

One of my favorite sauces as of late has been this teriyaki-esque sauce.  It’s a little sweet a little savory and makes me feel like I’m having take-out when I can’t even remember the last time I ordered take-out.  It also features one of my favorite things as of late, jackfruit.  I know I’ve put it in a lot of my recipes but I just really like its versatility.  Plus, if you DO eat meat, it makes it really easy to sub shredded chicken or pork because it behaves the same way in a recipe as jackfruit.

Oh and that formula for my meat eaters?  Just switch out the heartier vegetable for whatever animal protein you have on hand.  Or keep the heartier vegetable and cut the amount in half and add in your protein.  Bada boom bada bing.  Dinner.

Teriyaki Jackfruit Bowls Teriyaki Jackfruit Bowls | Life Healthfully Lived

For the sauce: 

  • 1/2 cup coconut aminos (I get mine from Trader Joe’s)
  • 2 tablespoons rice wine vinegar
  • 1/4 cup water
  • 2 tbsp coconut sugar OR maple syrup OR honey (I like the flavor of the coconut sugar better, but you can use any sweetener)
  • 1 tsp ginger, grated
  • 2 cloves garlic, finely minced
  • 1 tablespoon tapioca starch
  • 2 tablespoons warm (not hot) water
  1. In a small bowl, whisk the coconut aminos, rice wine vinegar, garlic, and ginger together.  Heat over medium-high heat and whisk in the coconut sugar until it dissolves.  Bring to a low boil.
  2. In another small bowl whisk together the tapioca starch and water until combined.  Lower the heat on the saucepan to low and whisk in the slurry you just made.  Keep stirring until the sauce starts to thicken.  If it gets too thick, you can balance it out with a little water.  The sauce should be pourable.
  3. Remove from the heat and let it cool before you store it in an airtight container in the fridge or use it right away.  If you do store it in the fridge, just heat it up a little before you use it the rest of the week.

For the bowls: 

  • 1 can jackfruit, drained and rinsed then shredded OR cooked and shredded chicken/pork
  • 1/2 cup broccoli, cut into bite-size pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup onion, diced
  • 1 cup cooked rice, cauliflower rice, quinoa, or any other grain you like, for serving
  • fresh cilantro, optional topping
  • sliced green onions, optional topping
  • salt and pepper
  1. Heat a little olive oil in a saute pan with a lid over medium-high heat.  Add the onions and pepper to the pan and saute for about 5 minutes.  Add the jackfruit plus a little salt and pepper and saute for another five minutes.
  2. Add the broccoli to the pan and stir to combine.  Cover the pan with a lid for five minutes.  Remove the lid and add about 1/4 cup of the teriyaki sauce to the vegetables.  Cook for another few minutes and then serve over your grain of choice.  Top with cilantro, green onions, or a little extra teriyaki sauce.

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