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

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
50 g
tomato puree
1 tsp
ground coriander
1 tsp
ground cumin
 ¼ tsp
ground ginger
1 tsp
chilli flakes
2 tbsp
olive oil
1 
avocado
1 tsp
black sesame seeds
100 g
red pepper
100 g
green pepper
100 g
yellow pepper
1 
glove garlic
1 tbsp
lemon juice
 ½ 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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Boil the rice until tender.

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

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.

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

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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