Are you guys bok choy fans?! It's a seriously underrated vegetable but we absolutely love it as a side to any dish – so fresh and tasty! In this recipe, Tess from @eden.vegan has cooked it in chilli, ginger, garlic and lime and has paired it with Amazonia's Tender Jack Smokey BBQ and a pile of deliciously fluffy couscous.
Made from organically grown jackfruit hand-harvested in Sri Lanka, our Tender Jack is impressively versatile, available in four delicious flavours to suit all your favourite savoury dishes. With its tender, meaty texture and a subtle taste, it's the ultimate plant-based meat alternative for tacos, burgers, pizzas and more.
Tess has used couscous, but feel free to mix this dish up with whatever grain you have on hand – chickpeas, quinoa or rice also work. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
BBQ Jackfruit, Couscous & Bok Choy Bowl
Tender Jack, Lunch, Dinner
20 minutes minutes
20 minutes minutes
1 cup couscous
1 tbsp olive oil
1 tsp paprika
1 tsp dried chilli flakes
1 packet Amazonia Tender Jack Smokey BBQ
1 head bok choy
Seasoning: garlic, ginger, chilli & lime
To serve: Sliced chilli, spring onion, crushed peanuts & coriander
Preheat the oven to 170 degrees and line a small tray with baking paper.
Prepare the couscous by boiling a pot of water. Place one part couscous to one and a half parts water in a heat proof bowl. Cover and leave for 10 minutes.
Place the jackfruit onto the small oven tray and cook for 20 minutes. Feel free to shred this additionally before or after cooking.
While the couscous and jackfruit are cooking, heat a pan on the stove with a dash of olive oil. Wash two heads of bok choy and throw in the pan with garlic, ginger and chilli flakes. Fry for 1-2 minutes and take off the heat.
Mix olive oil, paprika, chilli flakes and salt through the couscous and serve on the side of your dish. Place the bok choy on top and baked jackfruit to the side.
Garnish with sliced red chilli, spring onion, crushed nuts and coriander. Drizzle with fresh lime and serve warm.