BBQ Jackfruit Bowls

Ingredients

For the Quick-Pickled Vegetables:

• ¼ cup apple cider vinegar
• 1 tablespoon pure cane sugar
• 2 cups thinly sliced cucumber
• 1 cup slivered red onion
• ½ cup thinly sliced radishes

For the Texas Toast:

• 4 thick slices whole grain bread (½-inch thick)
• ¼ teaspoon garlic powder
• Freshly ground black pepper, to taste

For the Jackfruit Bowl:

• 1 14-oz. Mementa’s Organic Jackfruit Shredded BBQ
• 4 cups hot cooked tricolor quinoa
• 2 cups broccoli slaw

Instructions

Prepare the Quick-Pickled Vegetables:
In a small saucepan, bring vinegar, sugar, and 1 tablespoon of water to a boil. Stir in cucumber, onion, and radishes. Remove from heat and let stand for at least 20 minutes, stirring occasionally. Drain before using.

Make the Texas Toast:
Place the bread on a baking sheet. Mist lightly with water. Sprinkle with garlic powder and pepper. Broil 4 to 5 inches from heat for about 3 minutes, turning once, until lightly toasted. Cut the slices diagonally in half.

Assemble the Bowls:
In bowls, arrange Mementa’s Jackfruit Shredded BBQ, quinoa, broccoli slaw, and pickled vegetables. Drizzle with the remaining barbecue sauce.

Serve:
Serve the BBQ jackfruit bowl with the Texas toast on the side.

Enjoy a hearty, plant-based meal that’s both satisfying and tasty!