Teriyaki Jackfruit Bowl

Drain 2 cans of jackfruit in water

Remove seeds

Rinse thoroughly, twice

Wrap jackfruit pieces in a paper towel and tightly squeezed all of the water out

Season with salt, pepper, and teriyaki sauce

Bake on 375F for 20-30 minutes

Transfer to a non stick skillet, coated with a little bit of oil and sautee until slightly crispy. I cooked it on the stove for about 15 minutes

Note: Next time, I’m going to bake the jackfruit with just salt, pepper and olive oil and then cook it on the stove with the teriyaki sauce so that the jackfruit is a bit crispier

I sautéed the carrots and purple cabbage with olive oil and a little soy sauce! Served everything with rice