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Honey Jasmine Soy Glazed Jackfruit Bowl

A plant-forward bowl, bursting with color and flavor.

Total Time: 1 hour 30 min

Servings: 8

Ingredients

1 can DOLE® Shredded Young Green Jackfruit, drained and rinsed

1 cup honey jasmine syrup

½ cup soy sauce

½ cup hoisin sauce

4 Tbsp rice wine vinegar

2 Tbsp ginger, minced

2 Tbsp garlic, minced

8 cups tri-color quinoa

2 cups DOLE Chef-Ready Cuts Diced Avocado, for topping

2 cups kimchi, for topping

2 cups sliced or shredded carrots, for topping

2 cups shredded red cabbage, for topping

2 cups bean sprouts, for topping

1 cup sliced jalapeños, for topping

1 cup shaved green onions, for topping

Drain and rinse Jackfruit and place in large mixing bowl.
In a sauce pot, combine honey jasmine sauce, soy sauce, hoisin, rice vinegar, garlic, and ginger. Bring to a low simmer and reduce by 25% to the consistency of a glaze.
Combine the glaze with the drained jackfruit and mix until all pieces are covered in sauce.
In a large pan or on a flat top grill, sauté the glazed jackfruit until light caramelization is present. Remove from heat and chill to under 40 degrees.
To build the entrée place 1 cup of quinoa in the center of the bowl.
Add ¼ cup each of avocado, kimchi, carrots, cabbage, and bean sprouts in a clockwise pattern.
Finish with some jalapeno slices and shaved green onions.