Teriyaki Jackfruit Bowl

If I make again, I'll double the spinach. It really didn't add much in such a small quantity. Otherwise, delicious start to the work week!


Slightly modified an Elephantastic Vegan recipe | Serves: 2 | Time: 1.25 hours


Ingredients

Teriyaki Jackfruit

20 oz #jackfruit

1 tsp EVO

1/4 cup water

2 1/2 tablespoons vegan, soy-free teriyaki sauce, divided + more for drizzling on top (scroll down for recipe)

Salt to taste


Rice

1 cup black rice

1 cup water

½ tbsp rice vinegar

1 tsp salt

1 tsp sugar


The Bowl

2 cups #spinach

Pickled ginger

Sesame seeds

Wakame


Instructions

Rice

Wash the rice to remove excess starch until the water stays clear. Cook the rice with 1 1/2 cups water on medium heat until the water has been absorbed.


Transfer the rice to a bowl and let it cool down. Once cool, add the salt, sugar and brown rice vinegar and give it a mix.


Teriyaki Jackfruit

Drain and rinse the jackfruit, remove the core of the jackfruit (harder triangular piece) for a better texture, and add the jackfruit to the pan. Pan-fry it for about 4 minutes. Add 1/2 tablespoon of teriyaki sauce and the water, give it a good mix and let it simmer with the lid off until the water has been absorbed (about 15 minutes).


Use two forks to shred the jackfruits and to create this typical "pulled" look.


Pour over 2 tablespoons of teriyaki sauce, give it a good mix, add salt to taste. Let it cook for another minute.


Bowl

Cook the spinach on low heat until wilted. Sprinkle with salt.


Assemble your bowl. Add the rice on the bottom, place the pulled teriyaki jackfruit, spinach, pickled ginger and wakame on top and sprinkle with black and white sesame seeds.


Vegan, Soy-free, maybe even Gluten-free Teriyaki Sauce derived from All Recipes | Makes: 12 servings | Time: ~11 min


Ingredients

1 cup water

1/4 cup coconut aminos

5 tsp brown sugar

1 tbsp agave syrup

1/2 tsp ginger

1/4 tsp garlic powder

2 tbsp tapioca starch

1/4 cup cold water


Instructions

Combine 1 cup water, aminos, brown sugar, agave, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.


Mix tapioca starch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.


What I ate and drank today

80 oz of water by dinner

1 piece of Swiss cheese

Egg whites with sriracha

Peanut butter and agave nectar sandwich

1 serving of canned corn

1 orange

4 Brazil nuts

Teriyaki bowl


Exercise

~4.5 miles of walking (a decent amount of that distance was spent carrying groceries)

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