Korean BBQ Bowl with Jackfruit and Rhubarb Sauce
The Rhubarb BBQ Sauce in this recipe is one of my classic, all-time favorite recipes that my entire community loves. Here's another incredible way to use it that packs in the micronutrients and none of the bad fried foods that slow down our metabolisms!
Maintenance | Serves 4
Prep time: 10 minutes | Total time: 30 minutes
Ingredients
1 tablespoon olive oil
1/2 yellow onion, sliced
3 garlic cloves, minced
About 15 to 20 ounces shredded unflavored young jackfruit (frozen, canned, or vacuum-packed)
1/4 cup vegetable broth
3/4 cup Rhubarb BBQ Sauce
2 cups cooked brown jasmine rice
1/2 cup thinly sliced scallions
4 teaspoons sesame seeds
Directions
- In a medium skillet, heat the olive oil over medium-high heat. When the oil is hot, add the onion and saute until soft, about 5 minutes. Add the garlic and saute for 2 minutes. Add the jackfruit and saute for 1 minute. Add the broth and cook for 5 minutes more. Stir in the BBQ sauce.
- To serve, divide the rice among the four bowls. Top with the jackfruit, scallions, and sesame seeds.
The Rhubarb BBQ Sauce in this recipe is one of my classic, all-time favorite recipes that my entire community loves. Here's another incredible way to use it that packs in the micronutrients and none of the bad fried foods that slow down our metabolisms!
Maintenance | Serves 4
Prep time: 10 minutes | Total time: 30 minutes
Ingredients
1 tablespoon olive oil
1/2 yellow onion, sliced
3 garlic cloves, minced
About 15 to 20 ounces shredded unflavored young jackfruit (frozen, canned, or vacuum-packed)
1/4 cup vegetable broth
3/4 cup Rhubarb BBQ Sauce
2 cups cooked brown jasmine rice
1/2 cup thinly sliced scallions
4 teaspoons sesame seeds
Directions
- In a medium skillet, heat the olive oil over medium-high heat. When the oil is hot, add the onion and saute until soft, about 5 minutes. Add the garlic and saute for 2 minutes. Add the jackfruit and saute for 1 minute. Add the broth and cook for 5 minutes more. Stir in the BBQ sauce.
- To serve, divide the rice among the four bowls. Top with the jackfruit, scallions, and sesame seeds.
