The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 pepper
- 2 tsp black sesame seeds (Sesame)
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
-
160g brown rice(brown rice (100%))
-
440g jackfruit(Jackfruit, Sea Salt, Lime Juice, Water)
-
3 tbsp hoisin sauce (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 avocado
- 1 cucumber
- 2 tbsp sesame oil (Sesame)
- 1 unwaxed lime
- 200g edamame beans (Soya)
- 1 tbsp maple syrup
Allergens
Contains:
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 494Kcal |
| 502kJ | 2068kJ | |
| Fat | 6.4g | 26g |
| of which saturates | 1.1g | 4.4g |
| Carbohydrates | 12g | 49g |
| of which sugars | 2.4g | 10.0g |
| Protein | 3.2g | 13g |
| Salt | 0.85g | 3.5g |
| Fibre | 2.3g | 9.7g |
Vegan
Prep in 10
6 plants
Low sat fat
Hoisin-glazed Jackfruit with Edamame Rice & Avocado
We've made weeknight dinners easy peasy with this build-your-own rice bowl. Juicy jackfruit lacquered in hoisin. Fibre-rich brown rice with an edamame protein boost. Slivers of sweet roasted peppers and crunchy cucumber ribbons. Creamy avo to top it off. Who said healthy eating couldn't be easy?
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. In the final 2 mins of cooking, add the edamame, then drain altogether.
- Thinly slice the peppers. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the peppers and cook for 5 mins, until deep golden brown. Remove and set aside.
- Drain the jackfruit. Reheat the pepper pan on medium-high heat. Add the jackfruit, tamari, maple, hoisin and half the sesame oil. Cook for 5-6 mins, then remove and set aside.
- Quarter the lime. Peel the cucumber into ribbons. Thinly slice the avocado and season with juice from 1 lime wedge and a pinch of sea salt.
- Serve the edamame rice with the cucumbers, peppers, hoisin jackfruit and avocado. Garnish with sesame seeds, seaweed and lime wedges. Drizzle over the remaining sesame oil.
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