Smoky Pulled Jackfruit Bowl

Smoky Pulled Jackfruit Bowl | Easy Vegan Dinner Recipe 🌱🔥 Looking for a hearty, flavour-packed vegan dinner idea? This Smoky Pulled Jackfruit Bowl has it all — tender pulled jackfruit simmered in smoky spices, creamy guacamole, zesty tomato salsa, Cajun sweetcorn, and wholesome wholegrain rice. It’s the perfect balance of comfort food and fresh flavours, all in one vibrant bowl.

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Ingredients

Smoky Pulled Jackfruit

  • 1 can jackfruit (250 g drained), rinsed and patted dry

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 2 tsp smoked paprika

  • 1 tsp ancho chilli powder

  • 2 tsp ground cumin

  • ½ tsp ground cinnamon

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp dried oregano

  • 1 bay leaf

  • 4 tbsp soy sauce

  • 2 tsp liquid smoke

  • 2 tbsp tomato paste

  • 1 tsp gochujang

  • 3 tbsp brown sugar

  • Juice of 1 lime

  • 500 ml vegetable stock

  • Olive oil, for frying

Cajun Sweetcorn

  • 250 g frozen or canned sweetcorn

  • 50 g vegan butter (unsalted)

  • 10 g Cajun seasoning

  • Salt, to taste

Guacamole

  • 2 ripe avocados

  • ½ red or white onion, finely sliced

  • ½ red chilli, finely sliced

  • Handful fresh coriander, chopped

  • Juice of ½ lime

  • Salt, to taste

Baby Tomato Salsa

  • 150 g baby plum tomatoes, halved

  • 1 small red onion, finely sliced

  • ½ red chilli, finely sliced

  • Handful fresh coriander, chopped

  • Juice of ½ lime

  • Salt, to taste

Rice

  • 1 pouch Merchant Gourmet Wholegrain Brown, Red & Wild Rice (or similar)

Method

1. Smoky Pulled Jackfruit

  1. Heat a splash of oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute more.

  2. Add the jackfruit and fry for 2–3 minutes.

  3. Stir in the smoked paprika, ancho chilli, cumin, cinnamon, garlic powder, onion powder, oregano, and bay leaf. Coat the jackfruit well.

  4. Add the soy sauce, liquid smoke, tomato paste, and gochujang. Mix thoroughly.

  5. Pour in the vegetable stock, then stir in the brown sugar and lime juice. Bring to a gentle simmer. Cover and cook for 30–45 minutes, stirring occasionally, until the jackfruit is tender.

  6. Remove the bay leaf, then shred the jackfruit with a spoon or fork until it resembles pulled pork. Taste and adjust seasoning.

2. Cajun Sweetcorn

  1. Melt the vegan butter in a pan.

  2. Stir in the sweetcorn, Cajun seasoning, and a pinch of salt.

  3. Cook until warmed through and lightly golden. Taste and adjust seasoning.

3. Guacamole

  1. Halve and pit the avocados, then scoop into a bowl. Mash lightly with a fork.

  2. Mix in the onion, chilli, coriander, lime juice, and salt.

  3. Adjust to taste — keep it chunky or smooth as you prefer.

4. Baby Tomato Salsa

  1. In a bowl, combine the halved tomatoes, onion, chilli, coriander, lime juice, and salt.

  2. Mix well and set aside.

5. Rice

  1. Empty the pouch of rice into a pan with a dash of water.

  2. Heat through until steaming hot.

To Serve

Spoon the rice into a bowl and top with the smoky pulled jackfruit. Add Cajun sweetcorn, a dollop of guacamole, and a scoop of tomato salsa. Garnish with pickled red onions and crispy onions if you like, and serve with nacho chips or wrapped into a burrito.