Jackfruit Carnitas Burrito Bowl Recipe
🔪Prep Time: 30 minutes
👩🍳Cook Time: 45 minutes
One 20-ounce can jackfruit (packed in water or brine, not syrup), rinsed and drained
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
½ cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
3 tablespoons reserved soaking water
3 tablespoons lime juice
1 tablespoon vegan mayonnaise (soy-free if necessary)
Salt to taste
3 cups cooked white rice (or brown rice)
One 15-ounce can black beans, rinsed and drained
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
1Use 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.
2Heat the olive oil in a large shallow saucepan or Dutch oven.
3Add the onion and garlic and sauté until the onion is translucent.
4Add the jackfruit and chipotle and cook, stirring occasionally, until the jack-fruit begins to stick to the pan, 5 to 7 minutes.
5Add the oregano, cumin, ancho chile powder, coriander, and paprika and stir until combined.
6Cook for about 2 minutes.
7Add the broth, lime juice, and maple syrup.
8Bring to a boil, then reduce to a simmer.
9Cover 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.
10Remove from the heat and add salt and pepper.
11While 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.
12Combine 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.
13Remove from the heat and add the cilantro, lime juice, salt and pepper.
14To serve, fill four bowls with a handful of lettuce each.
15Add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado to each bowl.
16Drizzle each with lime crema, then garnish with a generous pile of relish. Serve immediately. If you prefer burritos (who can blame you?), feel free to stuff a tortilla with all these ingredients.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.