- 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
- While the jackfruit is cooking, 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.
Jackfruit Carnitas Burrito Bowl
By Beena Chandarana
Feb, 20th
660
Servings
4 persons
Cook Time
1 hr
Ingredients
28
- 30
Ingredients
- For jackfruit carnitas
- One 20-ounce can jackfruit
- 1 tablespoon olive oil
- ½ medium sweet onion, diced
- 2 garlic cloves, minced
- 1 chipotle chile in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- 1½ cups low-sodium vegetable broth
- Juice of 1 lime
- 2 tablespoons maple syrup
- Salt and black pepper to taste
- For lime crema
- ½ cup raw cashews, soaked in warm water
- 3 tablespoons reserved soaking water
- 3 tablespoons lime juice
- 1 tablespoon vegan mayonnaise
- Salt to taste
- For bowl
- 3 cups cooked white rice (or brown rice)
- 1 cup chopped fresh cilantro
- 2 tablespoon lime juice
- Salt and black pepper to taste
- 4 handfuls chopped lettuce (or baby greens)
- 2 cups halved cherry tomatoes
- 2 avocados, pitted, peeled, and sliced
- Pickled Red Cabbage & Onion Relish
Instructions
Notes/Tips
VARIATION If you prefer burritos (who can blame you?), feel free to stuff a tortilla with all these ingredients.
