BBQ Jackfruit with Rice and Beans
45m
Time
Price
Standard
Difficulty
“A protein packed, delicious meal that's full of smokey flavour”
— By Nature Food

Ingredients

Serves 2

Method

Step 1

Drain the jackfruit, then boil a pot of water with a stock cube and cook the jackfruit for 10-15 minutes with a lid on. Preheat your oven to 200ºC

Step 2

In a bowl, mix 100g plain flour, 1tsp barbecue seasoning, ½tsp garlic granules and ½tsp smoked paprika, the set aside. Add the same ingredients to a second bowl along with a. splash of water, then mix until a smooth batter consistency

Step 3

Drain the jackfruit and dip each segment in the batter, then in the dry flour mix and repeat

Step 4

Heat the oil in a frying pan until sizzling, then fry the jackfruit until golden brown and crispy. Place on paper towel to absorb any excess oil

Step 5

Place the jackfruit in a large oven proof dish and pour over barbecue sauce, then brush to ensure that it’s all evenly coated. Bake for 20 minutes

Step 6

In the meantime, mix the creamed coconut with 400ml hot water. Place in a large pan with the kidney beans and the water from the tin

Step 7

Dice the onion and garlic and add to the pan along with the chilli, spring onion and thyme. Season with salt, then wash the rice and add to the pan. Cook covered until the rice is soft, then serve with the jackfruit and avocado and enjoy!
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