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Bbq Jackfruit Bowls with Texas Toast
  • ¼ cup apple cider vinegar
  • 1 tablespoon pure cane sugar
  • 2 cups thinly sliced cucumber
  • 1 cup slivered red onion
  • ½ cup thinly sliced radishes
  • 4 thick slices whole grain bread (½-inch thick)
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 1 14-oz. can green jackfruit, rinsed, drained, and shredded
  • 10 to 14 tablespoons purchased oil-free barbecue sauce or Del’s Basic Barbecue Sauce
  • 4 cups hot cooked tricolor quinoa
  • 2 cups broccoli slaw
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