BBQ Jackfruit Buddha Bowl V DF GF

25 minutes 35 minutes 4 servings

This nutritious one-bowl meal is sure to satisfy with its myriad of contrasting flavours and textures. Jackfruit becomes a delicious mock BBQ pulled pork and is paired with light kale crisps, smoky popped black eye beans, creamy avocado, and a drizzling of zesty dressing. 

Featured products


  • Popped Black Eye Beans
  • 1 tin Epicure Black Eye Beans
  • 1 tablespoon Epicure Smoky Barbecue Sauce
  • 1 tablespoon cold-pressed rapeseed oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chilli powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Kale Crisps
  • 220g kale
  • 1 tablespoon cold-pressed rapeseed oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • BBQ Jackfruit
  • 1 tin Epicure Young Jackfruit Pieces
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • ¼ teaspoon chilli powder
  • ½ teaspoon salt and
  • ¼ teaspoon pepper
  • 1 tablespoon cold-pressed rapeseed oil
  • 100ml Epicure Smoky Barbecue Sauce
  • 60ml water
  • To Serve
  • 1 builders mug of brown rice, cooked
  • 1 red pepper, sliced
  • 1 avocado, peeled and sliced
  • handful of coriander
  • Garlic BBQ Dressing
  • ½ cup Epicure Smoked Garlic Mayonnaise
  • 2 tablespoons Epicure Smoky Barbecue Sauce
  • 1 lime, juiced

The recipe BBQ Jackfruit Buddha Bowl Kitchen Mode

  • 1

    Popped Black Eye Beans & Kale Crisps

    Preheat oven to 200ºC, Gas Mark 6. Rinse and drain beans, patting dry thoroughly. Tip onto a baking tray and toss with bbq sauce, oil, smoked paprika, chili powder, salt and pepper. Spread out onto the baking tray in an even layer. Pop in the oven and bake for 20 minutes.

  • 2

    Wash the kale and dry well. Strip the greens from the stalks, tearing up into large pieces. Season with salt and pepper and toss in oil.

  • 3

    Stir the beans and push to one side. Add the prepared kale and spread out onto the other half of the baking tray. Bake for 15 minutes more, or until beans and kale are crisp.

  • 4

    BBQ Jackfruit

    Drain and rinse the jackfruit. Pat dry to remove any excess moisture. Cut into slices through the core and toss with smoked paprika, brown sugar, chili powder, salt and pepper

  • 5

    Heat the oil in a frying pan over medium, add the jackfruit slices and cook for 3 minutes to toast the spices and marry them with the jackfruit. Turn the heat down to medium low and stir in the barbecue sauce, along with the water. Cook for 10 minutes more, breaking up the jackfruit as you stir. Remove from heat once the jackfruit has soaked up the excess moisture and resembles pulled meat.

  • 6

    Garlic BBQ Dressing

    In a small bowl stir together the garlic mayo, barbecue sauce, and lime juice. Taste and season with salt and pepper.

  • 7

    To Serve

    Put a scoop of rice in a bowl. Top with a spoonful of jackfruit, a spoonful of black eye beans, and a handful of kale. Top with slices of red pepper and avocado, scatter with coriander. Drizzle with dressing and dig in.