Thai Jackfruit with Rice
Marinating the jackfruit give this dish a Thai flavor which goes well with cauliflower and brussels sprouts.
Ingredients
- 2 cups fresh jackfruit cut into 1/2" cubes
- 2 tbsp fresh parsley chopped
- 1 lime juice
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tsp low-sodium soy sauce
- 1 tbsp ginger minced
- 1 clove garlic minced
- 1 Thai chili pepper deseeded and finely chopped
- 2 cups cauliflower cut into pieces
- 2 cups brussels sprouts cut in half
- 2 cups brown rice cooked
- 2 tbsp fresh cilantro chopped
Instructions
- In a bowl mix the parsley, lime juice, white wine vinegar, maple syrup, soy sodium, minced ginger, garlic and chili pepper.
- Add the prepared jackfruit pieces to the bowl and marinade for 30 minutes or longer.
- In the meantime, prepare the cauliflower and brussels sprouts.
- Preheat the oven to Bake at 350°F.
- In a casserole dish, place the prepared vegetables. Add the marinated jackfruit and juices and mix
- Cook for 20 to 30 minutes or until vegetables have softened.
- Serve the jackfruit mixture on a bed of cooked brown rice and top with cilantro.
Notes
If you wish you can put the jackfruit, cauliflower and brussels sprouts on a skewer and cook on a grill. Remember to soak the skewers in water for 15 minutes before putting the vegetables on the skewers.
Nutrition
Calories: 528kcalCarbohydrates: 102gProtein: 15.2gFat: 4.2gSodium: 411.7mg
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