Jackfruit Barbacoa Burrito Bowls

Reviews (6) |

Jackfruit, a tropical fruit with a dense, chewy texture, serves as a perfect blank canvas for absorbing flavors. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce, making it so delicious that you won’t miss the pork or beef.

Active Time:

20 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dinner, High-Fiber, Plant-Based, Vegetarian

Nutrition Notes

Tofu is a lean plant-based protein, supporting muscle health while being low in saturated fat.
Avocado is rich in fiber and essential nutrients, promoting healthy digestion and skin health.

Ingredients

2 tablespoons olive oil
1 cup chopped white onion
6 garlic cloves, crushed
1 medium New Mexico chile, stem and seeds removed
1 ½ cups unsalted vegetable broth
2 (20 ounce) cans green jackfruit in brine, rinsed and shredded
1 teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon ground pepper
1 bay leaf
3 cups hot cooked brown rice
2 cups thinly sliced iceberg lettuce
1 ⅓ cups chopped plum tomatoes (about 3 medium)
1 cup unsalted canned black beans, rinsed
½ cup chopped fresh cilantro
1 lime, quartered

Directions

Step 1

Heat oil in a medium saucepan over medium-high heat.
Add the onion, garlic, and chile, and cook, stirring occasionally, until the onion is tender and browned, about 6 minutes.

Step 2

Add broth to the saucepan, increase the heat to high, and bring to a boil. Partially cover and reduce the heat to medium.
Cook until the chili is tender, about 10 minutes.

Step 3

Transfer the mixture to a blender. Remove the centerpiece of the blender lid to allow steam to escape, secure the lid, and place a clean towel over the opening.
Process until very smooth, about 45 seconds. Use caution when blending hot liquids.

Step 4

Return the chili sauce to the saucepan and add the jackfruit, chili powder, salt, pepper, and bay leaf.
Bring to a simmer over medium-high heat, then reduce the heat to medium-low, partially cover, and cook until slightly thickened, about 6 to 8 minutes. Discard the bay leaf.

Step 5

Place 3/4 cup of rice in each of 4 shallow bowls.
Top each with 3/4 cup of the jackfruit mixture, 1/2 cup of lettuce, 1/3 cup of tomatoes, 1/4 cup of beans, and 2 tablespoons of cilantro. Serve with lime wedges.