Teriyaki pulled jackfruit & rice bowl with avocado, and pepper salsa

4.7 3 ratings

Total time 35 mins

15 mins preparation time

20 mins cooking time

This easy vegan rice bowl recipe is inspired by the flavours of Mexico. The spiced pulled jackfruit, mixed pepper salsa and avocado are a fantastic combination for lunch or dinner.

Ingredients

2 portion(s)

100 g

white rice

200 g

canned pulled jackfruit

4 tbsp

Kikkoman Teriyaki Marinade

50 g

tomato puree

1 tsp

ground coriander

1 tsp

ground cumin

0.25 tsp

ground ginger

1 tsp

chilli flakes

2 tbsp

olive oil

avocado

1 tsp

black sesame seeds

100 g

red pepper

100 g

green pepper

100 g

yellow pepper

glove garlic

1 tbsp

lemon juice

0.5 tsp

ground pepper

fresh coriander

Nutritional facts (per portion): 2747 kJ / 656 kcal

29.2 g Fat

10.6 g Protein

61.3 g Carbohydrates

Preparation

Step 1

Boil the rice until tender.

Step 2

Rinse the pulled jackfruit and mix thoroughly with the Kikkoman teriyaki marinade, tomato puree and spices. Fry everything in olive oil.

Step 3

Dice the peppers into small cubes. Together with the chopped garlic, fry briefly in olive oil. Season with lemon juice, Kikkoman teriyaki marinade, pepper, cumin and fresh coriander. Peel the avocado, cut into slices and sprinkle with sesame seeds.

Step 4

Divide the cooked rice between 2 bowls and serve with the toppings.

Recipe-ID: 1052

Recipe as PDF

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