Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.

Adam Hickman
Source: EatingWell.com, March 2019

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)

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

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

Nutrition Facts

450 calories; protein 9.6g 19% DV; carbohydrates 80.3g 26% DV; exchange other carbs 5.5; dietary fiber 22.1g 89% DV; sugars 6.1g; fat 9.4g 14% DV; saturated fat 1.4g 7% DV; vitamin a iu 3019.1IU 60% DV; vitamin c 41.3mg 69% DV; folate 66.5mcg 17% DV; calcium 178.2mg 18% DV; iron 4.1mg 23% DV; magnesium 109mg 39% DV; potassium 612.5mg 17% DV; sodium 755.5mg 30% DV; thiamin 0.3mg 35% DV.