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Jackfruit Bowl

25 Minute Jackfruit Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 2 Time: 25 minutes



  • 1 avocado, peeled and de-stoned, roughly chopped

  • 1 lime

  • 1 red onion, finely sliced

  • 1 red pepper, diced

  • 1 tablespoon oil

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 250g canned jack-fruit (drained and rinsed)

  • 2 tablespoon tomato puree

  • 2 teaspoon chipotle paste

  • 2 teaspoon maple syrup or honey

  • 60g brown rice, dry weight, rinsed

  • Large handful of fresh coriander, roughly chopped


  1. Boil a kettle, then place the rice in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.

  2. Heat 1 tablespoon oil on a medium heat and cook 3/4 of the red onion for 5 mins until softening. Then add the jack-fruit to the pan for 3 mins, breaking it up slightly with a wooden spoon.

  3. To the jack-fruit pan, add the red pepper, tomato puree, chipotle paste (add as much as desired), maple syrup, smoked paprika, ground cumin and 200ml boiling water. Place a lid on the pan and simmer for 15 mins, stirring occasionally, until the jack-fruit has softened. Season to taste with sea salt and black pepper and pull the pieces of jack-fruit apart with two forks. Add more water to thin the sauce if needed.

  4. Meanwhile, mix together the avocado, coriander and remaining red onion slices into a bowl with half of the juice from the lime and a pinch of sea salt. Once cooked serve everything together in a tupperware box and reheat until piping hot. You may want to separate the avocado and add after re-heating with the remaining squeeze of lime.


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Rosie ❤️

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