BBQ Jackfruit Squash Bowls with Creamy Kiwi Lime Sauce
This vegan BBQ jackfruit recipe is perfect for fall! Jackfruit and black beans are served in roasted kabocha squash bowls with creamy kiwi lime sauce. This healthy plant-based recipe is delicious for the holidays and fall entertaining!
1kabocha squashhalved and seeds removed (or substitute with winter squash of choice)
115 ounce can black beans, drained (but not rinsed)
110.6 ounce package shredded Bar-B-Que Jackfruit (I used jackfruit that was already barbecue flavored but you could also toss plain shredded jackfruit with 3-4 tablespoons of your favorite barbecue sauce)
1/2cupchopped green onionwhite and green parts
salt and pepper
Creamy Kiwi Lime Sauce:
2quartered Zespri green kiwifruits
1peeled and pitted avocado
1limezest and juice
Spiced Kiwi Slices:
1thinly sliced Zespri green kiwifruit
Preheat oven to 350º F and prepare a glass baking dish. Place squash halves in baking dish cut side up and set aside. Combine beans, jackfruit, green onion, kale, and salt and pepper in a large mixing bowl and than spoon inside center of squash halves. Use spoon to press the mixture down until compact and then place baking dish in oven and roast until squash is tender, 60-80 minutes.
In the meantime, prepare the sauce. Combine kiwi lime sauce ingredients in a blender and pulse until smooth and creamy. Transfer to a small bowl with lid and refrigerate until ready to serve.
Prepare the spiced kiwi slices: lay kiwifruit on a flat surface and sprinkle both sides with spices. Set aside.
Once the squash is cooked, remove from oven and transfer to plates or bowls. Top with kiwi lime sauce and spiced kiwi slices before serving. Enjoy!
This recipe originally appeared on GratefulGrazer.com.