Shopping list, recipes and how-to video for "the summer bbq bowl"

Thanks to all of you who got cooking with us during our Summer BBQ Bowl live stream class on July 2nd! For those of you who couldn't make it, we also thought you'd appreciate the ingredients list and the recipes (below).

Use some or all of them to make this holiday weekend a bit more delicious.

Below are the shopping list, recipes and the how-to video for the Summer BBQ Bowl, featuring shredded jackfruit in tangy BBQ sauce, purple sweet potatoes, grilled corn and zucchini, watermelon-tomato-mint salsa, spicy slaw and toasted pepitas.

Turn this can of jackfruit... 

...into THIS delicious shredded jackfruit with tangy BBQ sauce... 

 

You can also watch the livestream of the class to learn step-by-step how to make everything.

(We had a few technical difficulties at the beginning so you might want to watch three minutes in.)

 

Here are the ingredients you'll need on hand to make The Summer BBQ Bowl:

PANTRY

• extra virgin olive oil
• kosher sea salt 
• fresh ground black pepper 
• granulated garlic
• 20-ounce can of green jackfruit (in brine or water)- Trader Joe's has a good one!
• organic ketchup
• apple cider vinegar
• maple syrup
• smoked paprika
• gluten free tamari or soy sauce
• ground cumin
• cayenne pepper
• ½ cup pepitas or raw pumpkin seeds
• chili lime seasoning, optional

FRESH

• 1 ½ pounds of purple sweet potatoes, yams, or blue potatoes*
• 2 yellow or white onion
• 2 red onion
• 5 lemons
• 3 limes
• 4 ears local summer corn 
• ¼ seedless watermelon, diced
• a few tomatoes or heirloom tomatoes
• 1 cucumber
• ½ bunch cilantro
• ½ bunch flat leaf parsley, optional
• a few sprigs mint
• 1 jalapeno
• ½ head white cabbage
• red bell pepper
• green bell pepper

 *Any of these types of potatoes will do.

First choice is purple sweet potatoes, but blue potatoes are also awesome! They will impart a gorgeous blue highlight to the bowl. Yams, sweet potatoes, or any other potatoes like Yukon golds or fingerlings will also work. 

 

How to build a summer bbq bowl : the recipes

BASE: Smashed Blue Potatoes

INGREDIENTS

• 1 ½ pounds of purple sweet potatoes, yams, or blue potatoes*
• 2 tablespoons extra virgin olive oil
• kosher sea salt and ground black pepper 
• ½ tablespoon granulated garlic
• optional: 2 tablespoons chopped flat leaf parsley

 

PROCEDURE

• Cut potatoes into halves or quarters (if they are large).
• Put them in a medium saucepan and cover with water. 
• Turn the heat on high and bring to a boil. Then reduce to a simmer and cook uncovered for about 15 minutes. The potatoes should be easily pierced with a fork.
• Strain the potatoes and discard the cooking liquid. 
• Put the potatoes back in the pot and use a firm whisk to smash the potatoes. Add olive oil, salt, pepper, and granulated garlic to season. 
• The potatoes should have a chunky mashed potato consistency. 
• Add the chopped parsley, if desired.

 

*If you can’t find blue potatoes, purple sweet potatoes or yams, you can use regular potatoes or regular sweet potatoes. The blue/purple color of the blue potatoes or purple sweet potatoes gives the bowl a really nice red-white-blue motif, but it’s not completely necessary to have one over the other. 

 

PLANT-BASED PROTEIN: Shredded Jackfruit

INGREDIENTS 

• a 20-ounce can of green jackfruit (in brine or water)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• ¼ cup water
• ⅔ cup tangy BBQ sauce 
• big squeeze of lemon or lime juice
• scant ½ teaspoon of salt, or to taste

 

PROCEDURE

• Heat the oil in a large skillet over medium-high heat. I like to use the Green Pan. 
  
• You can shred the jackfruit with your hands as you put it in the pan or just break it apart with a wooden spoon later.
• Stir in the onion and saute for a few minutes. 
• Add the water, lemon juice, salt, and jackfruit. 
• Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. 
• Use a wooden spoon to smash the jackfruit to get that shredded texture.
  
• Add BBQ sauce and mix well. 

 

VEGETABLE: Grilled Corn 

INGREDIENTS

• 4 ears local summer corn 
• extra virgin olive oil 
• kosher sea salt
• optional: chili lime seasoning

 

PROCEDURE

• Heat your grill to about 400 degrees. 
• Remove the husks from the ears of corn. Also remove as many stringy bits as possible. 
• Lay the ears of corn out on a baking sheet or plate, and drizzle with olive oil. Sprinkle with salt. Use clean hands to rub the ears with the oil and salt. 
• Lay the corn on the grill in the hottest place.
• Turn a quarter turn every few minutes so that kernels are starting to brown on all sides. 
• Remove from the grill and lay out to cool for 10-15 minutes. When they are cool enough to handle, cut corn kernels off the cobs. 
• If desired, add a few shakes of chili lime seasoning and toss. 

 

VEGETABLE: Grilled Zucchini

INGREDIENTS

• 4 medium zucchini  
• extra virgin olive oil 
• kosher sea salt
• fresh ground pepper
• 1 lemon

 

PROCEDURE

• Heat your grill to about 400 degrees. 
• Slice zucchini into ½” slices, cut on the bias
• Lay out on a plate and drizzle with olive oil. Sprinkle with salt and ground pepper. 
• Place the zucchini on the grill in the hottest place.
• Cook, flipping once. Both sides should show grill marks and be turning golden brown. 
• Remove, and squeeze juice from one lemon over the zucchini. Let rest.
• If desired, you can cut the zucchini into strips, or leave in large pieces. 

 

SAUCE: Tangy BBQ Sauce

INGREDIENTS

• 1 cup organic ketchup
• 4 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon smoked paprika
• 1 tablespoon gluten free tamari or soy sauce
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated garlic
• 1 teaspoon kosher sea salt
• ground black pepper

 

PROCEDURE 

• Combine all ingredients in a small saucepan.
• Heat for 10 minutes on low heat.

 

BOOST #1: Watermelon-Tomato-Mint Salsa 

INGREDIENTS

• 2 cups seedless watermelon, diced
• 2 cups tomatoes, diced small (heirloom tomatoes are preferred)
• 1 cup cucumber, peeled and diced small
• ½ cup cilantro leaves, rough chopped
• ½ cup mint leaves, rough chopped
• 1-2 tablespoon jalapeños, seeded and finely chopped
• 1 cup white or red onion, finely diced
• 1 generous pinch sea salt
• 3 tablespoons fresh squeezed lime juice
• 3 tablespoons extra virgin olive oil

 

PROCEDURE

• Combine everything in a bowl and mix well. 

 

BOOST #2: Spicy Slaw

INGREDIENTS

• 1 cup shredded white cabbage
• ⅛ red onion, julienned thin
• ⅛ white onion, julienned thin
• ⅛ red bell pepper, julienned
• ⅛ green bell pepper, julienned
• ½ cup carrots, shredded 
• 3 tablespoons extra virgin olive oil
• juice from 2 lemons
• pinch of salt
• about ½ teaspoon cayenne pepper, or more to taste
• optional: 2 tablespoons cilantro or parsley, chopped

 

PROCEDURE

• Combine all vegetables. 
• Add olive oil, lemon juice, cayenne, and salt. Mix well. Let sit for 30 minutes. Season to taste. 

 

Substitutions: Cabbage is really the main event here. All other veggies can be substituted or omitted completely. 

 

BOOST #3: Toasted Pepitas

INGREDIENTS

• ½ cup pepitas or raw pumpkin seeds

 

PROCEDURE

• Heat pumpkin seeds on a hot skillet, shaking frequently until the seeds begin to turn brown, pop and smell nutty. Remove from heat and put on a plate to cool. 

Putting it all together

Combine the jackfruit and BBQ Sauce, if you haven't already. 

Layer in a large bowl, color-wheel style: 

• Smashed Blue Potatoes
• BBQ Jackfruit 
• Grilled Corn 
• Watermelon Salsa 
• Spicy Slaw 

Drizzle with extra BBQ sauce. Then top with toasted pepitas.

 

Enjoy! Feel free to show us your creations on Instagram or Facebook by tagging us or with #dellabowlsathome.

 

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