Name: Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ½ cup dry quinoa; 2 (14-oz) cans young jackfruit, drained & rinsed; ¾ cup BBQ sauce, to taste; ½ cup spring water; 1 Roma tomato, chopped; ¼ red onion, diced; ¼ cup fresh cilantro, chopped; 1 tbsp fresh lime juice; ½ cup raw cashews, soaked in hot water for 10 minutes; 2 tbsp fresh lemon juice; 2 tbsp apple cider vinegar; ½ cup spring water; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp dried dill; 1 tsp dried parsley; Sea salt & black pepper, to taste; 1 (15-oz) can black beans; 1 cup red cabbage, shredded; Avocado(s), diced; Fresh cilantro

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This Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl recipe is loaded with smoky, hearty, & tangy flavors. Nutty quinoa, protein-rich black beans, BBQ glazed jackfruit, vibrant cabbage, fresh pico de gallo, and creamy avocado, all get drizzled with a cashew ranch dressing. It’s an easy weeknight dinner that can be saved for meal prep!

Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl recipe with cabbage, fresh pico de gallo, and avocado, sitting on a cutting board with a fork in it.

Healthy, protein-packed, and full of delicious flavors. This Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl recipe is something to share.

While I have seen several barbeque chicken recipes on the web, I felt it was my obligation to share a healthy plant-based alternative. Instead of using a bird, we’ll be cooking up some shredded jackfruit. Don’t worry, it’s very flavorful, so delicious, and almost reminds me of shredded chicken. The trick to making jackfruit super tasty is coating it with your favorite BBQ sauce.

Even though we could stop with just the BBQ jackfruit, I like it to take it up a nutrition notch. Thus, I love pairing it with quinoa, black beans, veggies, avocado, and a must – the cashew ranch dressing!

The combination in this healthy vegan bowl is one of a kind & I can’t wait for you to make it!

Why You’ll Love This Vegan BBQ Bowl Recipe

Full of Flavor: From top to bottom, this bowl is loaded with sweet, smoky, & tangy flavors.
Perfect for Leftovers: Double this Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl recipe and enjoy all week long for a quick + hearty dinner.
Balanced Meal: With the protein & carbs from the beans + quinoa, the healthy fats from the cashew ranch dressing + the avocado, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.

Vegan BBQ Bowl recipe with quinoa, jackfruit, cashew ranch dressing, black beans, cabbage, fresh pico de gallo, and avocado, sitting on a cutting board with a fork in it.

Ingredients

Organic Jackfruit: You want to look for organic young green jackfruit in brine.
Organic BBQ Sauce: Duh?! You can use any BBQ sauce that you like. I personally love Good Food For Good Organic Classic BBQ Sauce, which is made with organic and clean ingredients. You can purchase it at any health foods store or Amazon.
Organic Beans: I used organic black beans, but you can certainly use organic pinto beans.
Organic Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work.
Organic Avocado: For some extra creamines, as well healthy fats to this recipe.
Organic Red Cabbage: Enhances the vibrancy and nutrition.
Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
Organic Vegan Cashew Ranch Dressing: Adds the perfect amount of tang and creaminess to make the bowl complete.
Organic Cilantro: Love it for topping, but if you’re not a fan you can leave it out!

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Jackfruit. Rinse and drain jackfruit. Use a fork to “pull” it so it has a stringy texture. Heat a large skillet over medium. Once hot, add the jackfruit and cook for 2 – 3 minutes. Stir in the BBQ sauce and spring water. Coat until combined. Cook for 10 – 15 minutes, stirring occasionally.
Pico de Gallo. Mix together the pico ingredients until well combined.
Vegan Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth and creamy. Pour into a bowl and stir in the dried dill & parsley.
Assemble. To serve, divide the quinoa, fresh veggies, BBQ jackfruit, black beans, and diced avocado, between bowls. Drizzle with the cashew ranch dressing and garnish with cilantro. Enjoy!

Tips for Making Vegan BBQ Bowl Recipe Perfectly

Organic BBQ Sauce: You can use any BBQ sauce that you like. I personally love Good Food For Good Organic Classic BBQ Sauce, which is made with organic and clean ingredients. You can purchase it at any health foods store or Amazon.
Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the ranch dressing is creamy and smooth.

Storing & Reheating

As mentioned above, this Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the avocado until the bowl is ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer bowl ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the fresh veggies, avocado, and the dressing.

Vegan Quinoa Bowl recipe with BBQ jackfruit, cashew ranch dressing, black beans, cabbage, fresh pico de gallo, and avocado, sitting on a cutting board with a fork in it.

More Vegan BBQ Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan BBQ Ranch Jackfruit & Black Bean Quinoa Bowl

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

BBQ JACKFRUIT

2 (14-oz) cans young jackfruit, drained & rinsed
¾ cup BBQ sauce, to taste
½ cup spring water

PICO DE GALLO

1 Roma tomato, chopped
¼ red onion, diced
¼ cup fresh cilantro, chopped
1 tbsp fresh lime juice

CASHEW RANCH DRESSING

½ cup raw cashews, soaked in hot water for 10 minutes
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
½ cup spring water
2 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
Sea salt & black pepper, to taste

BOWL

1 (15-oz) can black beans
1 cup red cabbage, shredded
Avocado(s), diced
Fresh cilantro

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Instructions

Quinoa. Prepare quinoa as instructed from the package.
Jackfruit. Rinse and drain jackfruit. Use a fork to “pull” it so it has a stringy texture. Heat a large skillet over medium. Once hot, add the jackfruit and cook for 2 – 3 minutes. Stir in the BBQ sauce and spring water. Coat until combined. Cook for 10 – 15 minutes, stirring occasionally.
Pico de Gallo. Mix together the pico ingredients until well combined.
Vegan Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth and creamy. Pour into a bowl and stir in the dried dill & parsley.
Assemble. To serve, divide the quinoa, fresh veggies, BBQ jackfruit, black beans, and diced avocado, between bowls. Drizzle with the cashew ranch dressing and garnish with cilantro. Enjoy!

Notes

Organic BBQ Sauce: You can use any BBQ sauce that you like. I personally love Good Food For Good Organic Classic BBQ Sauce, which is made with organic and clean ingredients. You can purchase it at any health foods store or Amazon.

Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the ranch dressing is creamy and smooth.

Storing & Reheating: Transfer bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the avocado until the bowl is ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer bowl ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the fresh veggies, avocado, and the dressing.