Jackfruit Carnitas Burrito Bowl

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Jackfruit Carnitas Burrito Bowl

Haven't you tried this recipe yet? Check the recipe below and start making it. Let me know your thoughts! I am so excited to see what everyone else has created!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 30 minutes
Cook Time 45 minutes
Inactive time 1 hour
Total Time 2 hours 15 minutes
Servings 4

Ingredients

jackfruit carnitas

  • One 20 oz (565g) can jackfruit (packed in water or brine, not syrup), rinsed and drained
  • 1 tbsp olive oil
  • ½ medium sweet onion, diced
  • 2 garlic cloves, minced
  • 1 chipotle chile in adobo sauce, chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ancho chile powder
  • ½ tsp ground coriander
  • ½ tsp paprika
  • 1½ cup (360ml) low-sodium vegetable broth
  • juice of 1 lime
  • 2 tbsp maple syrup
  • salt and black pepper to taste

lime crema

  • ½ cup (75g) raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
  • 3 tbsp reserved soaking water
  • 3 tbsp lime juice
  • 1 tbsp vegan mayonnaise (soy-free if necessary)
  • salt to taste

bowl

  • 3 cup (480g) cooked white rice (or brown rice)
  • One 15 oz (425g) can black beans, rinsed and drained
  • 1 cup (50g) chopped fresh cilantro
  • 2 tbsp lime juice
  • salt and black pepper to taste
  • 4 handfuls chopped lettuce (or baby greens)
  • 2 cup (310g) halved cherry tomatoes
  • 2 avocados, pitted, peeled, and sliced
  • Pickled Red Cabbage & Onion Relish

Instructions

  • Use your fingers or a fork to pull apart the jackfruit until it resembles shredded meat. Don’t worry about the seeds—those will soften and break apart as they cook. Set aside.
  • Heat the olive oil in a large shallow saucepan or Dutch oven. Add the onion and garlic and sauté until the onion is translucent. Add the jackfruit and chipotle and cook, stirring occasionally, until the jack-fruit begins to stick to the pan, 5 to 7 minutes.
  • Add the oregano, cumin, ancho chile powder, coriander, and paprika and stir until combined. Cook for about 2 minutes. Add the broth, lime juice, and maple syrup. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, stirring a few times, until the liquid has been absorbed and the jackfruit is starting to stick to the pan. Remove from the heat and add salt and pepper.

Make the lime crema:

  • Combine the crema ingredients in a food processor and process until smooth, pausing to scrape the sides as needed. Chill until ready to use.
  • Combine the rice and beans in a pot (if you just cooked the rice, simply add the beans to the rice in the pot) and cook over medium heat for a few minutes, until heated through. Remove from the heat and add the cilantro, lime juice, salt and pepper.
  • To serve, fill four bowls with a handful of lettuce each. Add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado to each bowl. Drizzle each with lime crema, then garnish with a generous pile of relish. Serve immediately.

Notes

 
Variations
If you prefer burritos (who can blame you?), feel free to stuff a tortilla with all these ingredients.
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