Tiki Island Vegan Poke Bowl with Mango Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant bowl of marinated jackfruit 'tuna' over coconut rice, topped with mango, avocado, and a zesty tamarind-lime dressing for a refreshing island feast. This Pacific Island-inspired vegetarian recipe (vegan, gluten-free), ready in about 20 minutes, pairs young jackfruit in brine, coconut rice, fresh mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 2 Pacific Island cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 20 oz drained shredded jackfruit dry with paper towels, then toss with 1 tbsp tamarind paste, 2 tbsp lime juice, 1 tsp sesame oil, and a pinch of salt in a bowl; let marinate for 10 minutes while preparing other components.
  2. Step 2: Divide 2 cups cooked coconut rice between two bowls, then arrange 1 cup diced mango and 1 diced avocado over the rice.
  3. Step 3: Spoon the marinated jackfruit over the mango and avocado, ensuring each serving gets about 1 cup of the mixture.
  4. Step 4: Whisk remaining 1 tbsp lime juice with 1 tsp tamarind paste and 1 tsp sesame oil to create a glossy dressing, then drizzle over the bowls until the ingredients are lightly coated and the sauce glistens on the surface.

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