Vegan Jackfruit Rice Bowls
Servings : 6
Ingredients
Rice Bowls
- 2 cups brown jasmine rice
- 1 cup shredded carrots
- 1 can green young jackfruit rinsed, drained, and shredded
- 1 zucchini cut into matchsticks
- 1/2 cup cilantro chopped
- 3 green onion sliced
- 1 red bell pepper chopped
- 1/2 cup peanuts roasted and salted
- 3 Tbsp sesame seeds toasted, for garnish, optional
Maple Soy Dressing
- 1/4 cup extra virgin olive oil
- 3 Tbsp sesame oil
- 1/2 tsp crushed red pepper
- 3 Tbsp pure maple syrup
- 2 Tbsp Bragg Liquid Aminos
Instructions
- Cook rice according to package directions. Or, if using an Instant Pot®, add 2 cups rice and 2 cups water to the IP insert. Lock lid, set valve to sealing. Program for manual-high and 22 minutes.
- While rice is cooking, prepare vegetables and set aside.
- Combine all dressing ingredients in a small saucepan. Bring to a boil. Remove from heat and set aside.
- When rice is done cooking, stir in vegetables and dressing. Serve topped with peanuts and sesame seeds. (This recipe is suitable for either Natural Pressure Release or Quick Release if using the Instant Pot®.)