Roasted Veggie and BBQ Jackfruit Macro Bowl

Roasted Veggie and BBQ Jackfruit Macro Bowl


Coming at you today with a rare dinner recipe. I know it’s hard to believe but I do (sadly) eat more than chocolate and peanut butter treats that I share with you guys.

But honestly, bowls like this make me feel SO GOOD. I love eating plants. I want to grow my own garden this year. I’ve given it a try the past few years but I was never really into it. I didn’t know enough and I didn’t take the time to take care of my plants. This is the year though. I’m ready to make it happen and the time to start is soon! So exciting.

Today I’m sharing one of my favorite meal prep recipes. I don’t have exact measurements for the spices but I wanted to share anyways. The main reason is that I want to help others make cooking more fun. Having a collection of spices and adding in your own while taste testing the food as it cooks is so fun. Sitting down to a warm and delicious meal that you created pretty much all on your own is so satisfying and I want to help you guys cultivate that success. 

If you’re not into jackfruit or aren’t able to find any (check Whole Foods or your local Asian Market) then you can simply omit it or try the marinade on some tempeh or tofu! I haven’t tried it on anything but jackfruit but I’m assuming you could get some pretty good results with either of those protein sources. If you try it out let me know how it goes!


ROASTED VEGGIE AND BBQ JACKFRUIT MACRO BOWL

serves 5

1 cup jackfruit
2 tablespoon maple syrup
2 tablespoon soy sauce
1 tablespoon molasses
1 teaspoon coconut oil
1/2 teaspoon paprika
1/4 teaspoon apple cider vinegar
1 head of broccoli
2 red bell peppers, diced
1 large zucchini, diced
2 cups frozen peas
Coconut oil
Liquid aminos
Onion powder
Cumin
Chili powder
Parsley
Black pepper
Salt
2 cups brown rice
Sprouts

In a medium bowl add maple syrup, soy sauce, molasses, coconut oil, paprika, and apple cider vinegar to jackfruit and place in refrigerator for 60-90 minutes. Start cooking rice. I use a rice cooker, letting it cook while I prepare everything else. Preheat oven to 350. Cut up broccoli and place in oven, baking for 30 minutes. Dice peppers and zucchini. Set aside. Remove jackfruit from refrigerator and spread evenly onto parchment paper lined baking sheet. You will most likely have some leftover marinade. Place jackfruit in oven for 20-25 minutes or until edges start to crisp. Remove broccoli from oven and add to a skillet or wok with peppers, zucchini, peas coconut oil, liquid aminos, onion powder, cumin, chili powder, parsley, black pepper, and salt over medium heat. Adjust spices to your preference as stated above. Cook, stirring occasionally for 10-15 minutes. Remove jackfruit from oven and serve with brown rice, sprouts, and veggies. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: