1cupBBQ sauce of choiceensure vegan/gluten free brand, if needed
Himalayan sea saltto taste
Black pepperto taste
Avocado Slaw
4cupscabbageshredded (green or purple)
2cupscarrotsshredded
1largeavocado
½cupalmond milk yogurtwe use Kite Hill Unsweetened
1lemonjuiced
For Serving, optional*
raw cashewsfor garnish
cilantrochopped, for garnish
fresh lime juicefor garnish
Instructions
Drain and rinse jackfruit and shred with a fork.
Heat the avocado oil in a skillet over medium heat. Add the jackfruit and cook for 2-3 minutes, until it starts to get some color.
Next, add the jackfruit, smoked paprika, garlic powder, BBQ sauce, and ½ cup water. Stir and cover, then turn heat down to medium-low. Cook for 20 minutes, stirring occasionally. Season with Himalayan sea salt and black pepper.
To make the avocado slaw, combine all ingredients in a large mixing bowl and smash until well combined. Refrigerate until ready for use.
To assemble, divide BBQ jackfruit and avocado slaw between meal prep containers. Top with optional cashew, cilantro, and a lime wedge. Keeps in the fridge for 3-5 days.
Notes
Nutrition for 1 out of 4 servings:5g protein | 67g Carbs | 10g Fat | 360 Calories*not included in nutrition facts