When it comes to vegan lunch ideas you cannot go wrong with a balanced bowl. Prepare the ingredients on an off-day, and throw them together to make a balanced lunch any day of the week. Jackfruit has a texture similar to shredded chicken, and absorbs the flavor of whatever you cook it in. The one downside of jackfruit is that it is very low in calories and protein. If you want a bulkier more calorie rich meal, swap out the jackfruit for tempeh or tofu. Cooking instructions are pretty much the same!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
2packages of Upton's original jackfruit from Thrive Marketor 2 cans of green jackfruit in brine, shredded
1cupvegan BBQ sauce
1bunch kalethinly chopped
1package frozen corn
2cupscooked brown rice
red onion for garnishoptional
Roasted sweet potato wedges
2sweet potatoescut into wedges
1tbspor less grapeseed oil
Instructions
Place the jackfruit and BBQ sauce in a sauce pan over medium heat. Stir well, cover, and cook for 20 minutes.
While the jackfruit cooks you can steam or sauté the kale and corn. To steam the kale I placed a mesh strainer over the jackfruit and steamed it for 5 minutes while the jackfruit cooked below.
Roasted sweet potato wedges
Preheat oven to 375°.
Toss the sweet potatoes with oil, then spread evenly onto a baking sheet.
Bake for 40-45 minutes, or until they're tender.
Assemble the bowl
To assemble the bowl simply fill your tiffin carrier, bowl, or lunch container with a quarter of the BBQ jackfruit, kale, corn, brown rice, and sweet potatoes. Top with some thinly sliced red onion if you'd like.