Vegan Filipino Lunch: Jackfruit Adobo & Cauliflower Rice Bowl
Discover a delicious and easy-to-prepare vegan Filipino lunch with our mouthwatering jackfruit adobo and cauliflower rice bowl recipe. Enjoy the authentic flavors of the Philippines without compromising on taste or texture, while benefiting from the health benefits of a plant-based meal.
Allergens
None
Ingredients
- 2 cans young jackfruit in water, drained and rinsed
- 1 medium
- sized head of cauliflower, chopped into rice
- sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 2 cups cooked jasmine rice, for serving
- Fresh parsley, chopped, for garnish
- Sesame seeds, for garnish
Instructions
- In a large skillet, combine the jackfruit, soy sauce, apple cider vinegar, tomato paste, ground black pepper, and salt. Cook over medium heat for 20 minutes or until the jackfruit is tender and has absorbed the flavors.
- Meanwhile, steam the cauliflower rice in a microwave safe bowl for about 3 4 minutes or until it reaches your desired texture. Season with salt to taste.
- To assemble the dish, spoon the cooked jasmine rice into bowls and top with the seasoned jackfruit adobo. Add a generous portion of cauliflower rice on top, garnish with fresh parsley and sesame seeds, and serve immediately.
Chef’s Insight
The combination of tender jackfruit and flavorful adobo sauce brings a delightful twist to a traditional Filipino dish, while the cauliflower rice adds a healthier, low-carb option for those following a vegan lifestyle.
Notes
Feel free to add more vegetables like mushrooms or bell peppers for added nutrition and flavor. - To increase the spiciness of the dish, include a pinch of cayenne pepper in the marinade.