Plant-Based BBQ Bowl
This Plant-Based BBQ Bowl is loaded with flavor! Customize with flavor-boosting toppings like red onion, cilantro, avocado, and ranch.
Servings 4 people
Ingredients
- 2 large sweet potatoes diced into small ½” pieces and steamed for 4 minutes
- 1 lb Brussels sprouts halved lengthwise
- 1 large red bell pepper seeded and cut into strips
- 1/2 cup olive or avocado oil divided
- 2 (15) oz cans young jackfruit drained and shredded
- 1 can pinto beans drained and rinsed
- 1.5 tsp salt or garlic salt divided
- 1/2 tsp pepper
- 1 cup compatible BBQ sauce divided
- 1/2 cup water
Optional toppings:
- sliced red onion
- chopped cilantro
- sliced avocado
- plant-based ranch dressing
Instructions
- PREHEAT oven to 425°F degrees. Line a rimmed baking sheet with parchment paper.
- COMBINE steamed sweet potatoes, cut Brussels sprouts, and red bell pepper strips in a large bowl. Toss with 6 tablespoons of olive oil.
- SPREAD vegetable combination out on the parchment paper. Sprinkle it with ½ teaspoon salt or garlic salt.
- COOK in the preheated oven for 30 minutes, flipping halfway through, or until tender and browned.
- WHILE veggies are roasting, heat 2 tablespoons of oil in a large skillet over medium heat. Add shredded jackfruit, pinto beans, 1 tsp salt and pepper.
- COMBINE ½ cup bbq sauce with ½ cup water. Add to the skillet. Simmer uncovered for 10 minutes.
- ADD remaining ½ cup bbq sauce to the jackfruit mixture. Set aside.
- BUILD your bowl by adding ¼ of the sweet potatoes, Brussels sprouts, and red peppers to each of 4 bowls. Divide the bbq jackfruit and bean mixture among the bowls evenly.
- TOP as desired with red onion, cilantro, avocado and ranch. Enjoy!