Discover the ultimate plant-based BBQ Jackfruit Bowls recipe! Packed with bold BBQ flavors, tender jackfruit, and nutrient-rich sweet potatoes, this vegan-friendly dish is perfect for weeknight dinners or meal prep. Topped with crunchy coleslaw and quick homemade dill pickles, these bowls offer a deliciously satisfying and customizable meal. Learn tips for perfect jackfruit, variations for any diet, and serving suggestions to elevate your dining experience. Ideal for vegans, vegetarians, and BBQ lovers seeking healthy, flavorful options!

Ingredients
BBQ Jackfruit
- 2 (20-ounce) cans jackfruit (in brine, rinsed and patted dry)
- 1 tablespoon BBQ rub
- 1 tablespoon avocado oil
- 1 cup BBQ sauce
- 2 tablespoons brown sugar (optional)
Sweet Potatoes
- 2 sweet potatoes (peeled and cubed)
- 2 teaspoons chili powder
- Dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
Quick Dill Pickles
- 1 sprig fresh dill
- 1 clove garlic (minced)
- 1/4 English cucumber (sliced thin)
- Pinch of yellow mustard seeds
- 1/4 cup water
- 1/4 cup white or white wine vinegar
- 1/2 tablespoon salt OR 1/4 cup sliced cold dill pickles (see note)
Coleslaw
- 1/2 cup + 2 tablespoons mayonnaise
- 1 1/2 tablespoons white, apple cider, or white wine vinegar
- 3 tablespoons coconut aminos
- 1/4 teaspoon kosher salt
- 1 (14-ounce) bag shredded coleslaw mix (see note)
Garnish
- Fresh chopped parsley
- Dry BBQ seasoning
Instructions
- Prepare the Sweet Potatoes: Preheat oven to 425ºF. On a baking sheet, toss cubed sweet potatoes with chili powder, cinnamon, and oil. Roast for 20 minutes, then stir well. Return to the oven and bake for an additional 10-15 minutes, until edges are browning but not overly crisp.
- Cook the BBQ Jackfruit: Drain jackfruit and shred into small pieces using your hands. In a large bowl, combine jackfruit with BBQ rub, salt, and pepper. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add the jackfruit and cook for 2-3 minutes, tossing occasionally, until spices are fragrant. Stir in the BBQ sauce (and brown sugar, if using). Reduce heat to low, cover, and cook for 5 minutes, stirring occasionally, until the jackfruit is tender.
- Make the Pickles: While the sweet potatoes roast, combine all pickle ingredients in a small bowl. Stir well and set aside to marinate.
- Prepare the Coleslaw: In a medium bowl, mix mayonnaise, vinegar, coconut aminos, and salt. Add the coleslaw mix and toss well to combine. Cover with plastic wrap and refrigerate until ready to serve.
- Assemble the Bowls: Divide roasted sweet potatoes, BBQ jackfruit, and coleslaw evenly among 4 bowls. Add a few slices of pickles to each. Garnish with fresh chopped parsley and a sprinkle of BBQ rub if desired. Serve and enjoy!
Why You’ll Love This Recipe
- Plant-Based and Flavorful: This hearty meal is perfect for vegans and vegetarians looking for bold BBQ flavors.
- Balanced and Nutritious: Combines protein-packed jackfruit, nutrient-rich sweet potatoes, and fresh coleslaw for a well-rounded dish.
- Customizable: Adjust spices, toppings, and garnishes to suit your preferences.
- Meal Prep Friendly: Make ahead and enjoy throughout the week for quick lunches or dinners.

Tips
- Use Ripe Jackfruit: Canned jackfruit in brine is ideal for shredding and absorbing BBQ flavors.
- Adjust Sweetness: Skip the brown sugar if you prefer a tangier BBQ sauce.
- Pickle Shortcuts: Use store-bought dill pickles for quicker assembly.
- Coleslaw Texture: Massage the coleslaw mix gently for a softer texture.
Variations and Substitutions
- Protein Swap: Substitute jackfruit with shredded chicken or tofu for non-vegan options.
- Spice it Up: Add cayenne or smoked paprika for extra heat.
- Low-Carb Option: Replace sweet potatoes with roasted cauliflower or zucchini.
- Different Dressings: Use vegan yogurt or a tangy vinaigrette in place of mayonnaise in the coleslaw.
FAQs
Can I make this dish ahead of time?
Yes! Prep the components separately and store in airtight containers. Assemble just before serving.
How do I store leftovers?
Store leftovers in the fridge for up to 4 days. Reheat sweet potatoes and jackfruit before serving.
What’s the best BBQ sauce to use?
Choose your favorite brand or make your own for ultimate control over flavor and sweetness.
Can I freeze jackfruit?
Yes! Cooked BBQ jackfruit freezes well. Store in an airtight container for up to 2 months.
Serving Suggestions
- Serve over quinoa or rice for added texture and nutrition.
- Pair with cornbread or a side of baked beans for a Southern-inspired meal.
- Add avocado slices or hot sauce for extra flavor.
Suggestions
- Perfect for Meal Prep: Make all components ahead of time and store separately for easy assembly during the week.
- Great for Gatherings: Serve in a build-your-own bowl format for a fun, interactive dining experience.
- Kid-Friendly: Adjust spices and keep toppings simple for picky eaters.
BBQ Jackfruit Bowls
4
servings15
minutes45
minutesIngredients
BBQ Jackfruit
2 (20-ounce) cans jackfruit (in brine, rinsed and patted dry)
1 tablespoon BBQ rub
1 tablespoon avocado oil
1 cup BBQ sauce
2 tablespoons brown sugar (optional)
Sweet Potatoes
2 sweet potatoes (peeled and cubed)
2 teaspoons chili powder
Dash of cinnamon
1 tablespoon avocado or refined coconut oil
Quick Dill Pickles
1 sprig fresh dill
1 clove garlic (minced)
1/4 English cucumber (sliced thin)
Pinch of yellow mustard seeds
1/4 cup water
1/4 cup white or white wine vinegar
1/2 tablespoon salt
OR 1/4 cup sliced cold dill pickles (see note)
Coleslaw
1/2 cup + 2 tablespoons mayonnaise
1 1/2 tablespoons white, apple cider, or white wine vinegar
3 tablespoons coconut aminos
1/4 teaspoon kosher salt
1 (14-ounce) bag shredded coleslaw mix (see note)
Garnish
Fresh chopped parsley
Dry BBQ seasoning
Directions
- Prepare the Sweet Potatoes: Preheat oven to 425ºF. On a baking sheet, toss cubed sweet potatoes with chili powder, cinnamon, and oil. Roast for 20 minutes, then stir well. Return to the oven and bake for an additional 10-15 minutes, until edges are browning but not overly crisp.
- Cook the BBQ Jackfruit: Drain jackfruit and shred into small pieces using your hands. In a large bowl, combine jackfruit with BBQ rub, salt, and pepper. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add the jackfruit and cook for 2-3 minutes, tossing occasionally, until spices are fragrant. Stir in the BBQ sauce (and brown sugar, if using). Reduce heat to low, cover, and cook for 5 minutes, stirring occasionally, until the jackfruit is tender.
- Make the Pickles: While the sweet potatoes roast, combine all pickle ingredients in a small bowl. Stir well and set aside to marinate.
- Prepare the Coleslaw: In a medium bowl, mix mayonnaise, vinegar, coconut aminos, and salt. Add the coleslaw mix and toss well to combine. Cover with plastic wrap and refrigerate until ready to serve.
- Assemble the Bowls: Divide roasted sweet potatoes, BBQ jackfruit, and coleslaw evenly among 4 bowls. Add a few slices of pickles to each. Garnish with fresh chopped parsley and a sprinkle of BBQ rub if desired. Serve and enjoy!

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