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Sriracha Jackfruit Bowl

Sriracha Jackfruit Bowl

Course Main Course
Cuisine American
Keyword Jackfruit, Sriracha
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings


  • 2 20 oz. Cans Jackfruit in Brine
  • 1 can corn
  • 1 can black beans seasoned to taste
  • 1/2 red onion
  • 1 cup brown rice
  • 1-1/2 tbsp taco seasoning
  • 1-2 tsp sriracha sauce (plus more for topping)
  • all other desired add ins (guacamole, lettuce, tomatoes, peppers...etc.)


  • Preheat oven to 425 degrees.
  • Begin by cooking 1 cup of brown rice according to the packaging.
  • Drain the water from the 2 cans of jackfruit and begin cutting away the hard parts and seeds from each piece. 
  • Once complete, transfer all of the trimmed jackfruit chunks to a large pan along with a bit of oil or water for cooking. Add in taco seasoning and 1-2 tsp of sriracha sauce. Stir to combine. and cook over medium heat while beginning to shred the jackfruit with a fork.
  • Once the jackfruit has cooked for about 10-15 minutes on the stove, transfer the shredded jackfruit to a baking pan lined with parchment paper and cook for 15 minutes in the oven. Be sure to keep an eye on your rice!
  • While the jackfruit is in the oven, begin preparing other ingredients you'd like to add to your bowl. I sauteed my red onions and lightly seasoned my black beans and corn with a bit of taco seasoning. 
  • Once the jackfruit has finished baking in the oven, begin putting together your bowl. Top with your add ins and drizzle with sriracha sauce. Enjoy!