There’s a lot of excitement around poke bowls these days. They are veggie-forward, fresh, nutrient-rich, and a nice change from the usual salad. So today, we are taking them to the next level by removing the fish part (often riddled with mercury and toxins) and we’ve added jackfruit instead. This spectacular fruit is “meaty” and flavorful, and 100% plants. Not a bad swap, eh?
Jackfruit Poke Bowls
vegan, gluten-free, dairy-free
recipe by Jentry Lee Hull
2 Tbsp. rice vinegar
4 Tbsp. coconut aminos
2 Tbsp. minced ginger
1/2 Tbsp. black sesame seeds
1, 20oz can Green Jackfruit in brine (available at Trader Joe’s), drained
Pickled Cucumber Ingredients
1 medium cucumber, partially peeled and thinly sliced
2 Tbsp. rice vinegar
1 Tbsp. coconut aminos
4 Tbsp. water
1 tsp. red pepper flakes
3 cups cooked rice (I used brown Jasmine rice)*
2 roasted potatoes (I used purple potatoes) *
2 scallions, thinly sliced
Edamame, shelled and thawed (if using frozen)
2 medium carrots, thinly peeled
1 ripe avocado, pitted, peeled and thinly sliced
Pickled Cucumber Method
In a glass dish or jar, combine all ingredients. Cover and shake gently.
Adjust seasoning to taste.
Let sit in the fridge for at least 30 minutes (or overnight) until ready to serve.
In a mixing bowl, combine rice vinegar, coconut aminos, minced ginger, sesame seeds, and jackfruit.
Toss until evenly coated and adjust seasoning to taste.
Cover and let sit for at least 30 minutes (or overnight) until ready to serve.
Cook rice (1 c, according to package directions, and roast potatoes (if using).
Once marinated jackfruit, pickled cucumbers, and cooked rice/potatoes are ready, assemble poke bowls in serving bowls with rice, potatoes, pickled cucumber, scallions, edamame, carrots, and avocado.
Top with Sriracha and enjoy.
Depending on what you’re using to cook your rice (stove top, rice cooker, pressure cooker, etc.) brown jasmine rice is typically cooked with a 1:2 ratio (1 cup rice, 2 cups water). Check the package for details and cooking directions.
To roast potatoes, preheat oven to 400 degrees F. Line a baking sheet with parchment paper, slice potatoes thinly, toss with 1 tsp. oil, sprinkle with salt, and lay flat on baking sheet. Roast for 20-25 minutes, turning halfway through, until golden brown and tender.