BBQ Jackfruit Recipe with Loaded Baked Potato
Article posted in: Dinner
Heads up: BBQ jackfruit might be the easiest recipe you try this week! A little savory and a little sweet, this BBQ jackfruit recipe makes a delicious topping for a hearty baked potato. Jackfruit “pulled pork” has a tender, meaty texture that pairs perfectly with your favorite barbecue sauce. Amp up the flavor with a dash of spices, and serve it over a Jenny Craig Loaded Baked Potato for a complete meal!
If you’re new to cooking with jackfruit, you’ll be amazed at how effortlessly it transforms into a meat-like dish. Simply shred the jackfruit, mix it with your go-to BBQ sauce, and let it simmer to absorb all those smoky, sweet flavors. Add a pinch of paprika, a touch of garlic powder, and a hint of cayenne pepper to elevate the taste even further.
Not only is this BBQ jackfruit recipe incredibly simple, but it’s also a fantastic plant-based alternative to traditional pulled pork. It’s perfect for those looking to reduce their meat consumption without sacrificing flavor or texture. Plus, jackfruit is a great source of dietary fiber and various vitamins, making it a nutritious addition to your meal.
Pairing the BBQ jackfruit with a Jenny Craig Loaded Baked Potato takes this dish to the next level. The creamy, cheesy goodness of the loaded potato complements the smoky sweetness of the jackfruit, creating a balanced and satisfying meal. Top it off with a sprinkle of fresh chives or green onions for a pop of color and an extra layer of flavor.
Whether you’re preparing a quick weeknight dinner or looking for a crowd-pleasing dish for your next gathering, BBQ jackfruit over a loaded baked potato is sure to impress. It’s easy to make, packed with flavor, and offers a wholesome, hearty option that’s both delicious and nourishing. So, give this recipe a try and discover how effortless and tasty plant-based cooking can be!
BBQ Jackfruit Recipe with Loaded Baked Potato
Servings: 1
Food Category: 2 ½ Starch, 1 ½ Protein, 1 Fat, ½ Fruit
Ingredients:
- 1 can (17 oz.) green jackfruit in water or brine, rinsed and drained
- ½ tsp. ground cumin
- ½ tsp. paprika, regular or smoked
- ⅛ tsp. onion powder
- 1 Tbsp. olive oil
- ¼ cup barbecue sauce
- Jenny Craig Loaded Baked Potato
Directions:
- Rinse and drain the canned jackfruit well. Remove and discard any seeds from the jackfruit pieces. Use your fingers or a fork to tear apart the larger pieces of jackfruit to "shred" them. Also, you can discard or finely chop any larger, tougher stem-like pieces.
- Heat the oil in a large skillet. Add the jackfruit and spices, stirring them together. Cook for about 3 minutes, or until the spices are fragrant and the jackfruit is browned slightly.
- Add the barbecue sauce. If needed, add water or vegetable broth to thin out the sauce enough to cover everything. Reduce the heat to medium-low and cover the pan. Cook for 5 minutes, then remove the lid, return the heat to medium again, and continue simmering for about 5 more minutes, until the sauce is nicely thickened.
- Heat up the Loaded Baked Potato according to package and fill with ½ cup of jackfruit. Serve hot, garnished with chopped green onions or chives if desired. Refrigerate the remaining jackfruit to add to another meal.
