BBQ Jackfruit Burrito Bowl

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Bowl meals have become increasingly trendy, and this BBQ jackfruit burrito bowl is one of my favorite fresh Mexican dishes. I love how the tender jackfruit is baked in a smoky homemade barbecue sauce, layered with rice, beans, and fresh vegetables. The creamy avocado topping pulls this balanced Mexican meal together and I highly recommended it. 

Creating a convincing pulled texture in a vegetarian dish has always been one of the trickier challenges in my kitchen, but this BBQ jackfruit burrito bowl simplifies the process. Once the jackfruit is coated in sauce and baked, it becomes tender enough to shred easily, developing those classic barbecue edges as it cooks. The sauce soaks into every piece, giving it depth and richness that rivals traditional pulled meat. It reminds me of my humbler vegan taco bowl in its balance of flavor and nutrition. But this version leans fully into the full-bodied smoky barbecue flavor.

I first created this BBQ jackfruit burrito bowl recipe by realizing that the majority of my bowl recipes mimicked ground beef. Even my vegan taquitos resemble mince rather than strips of beef. And there is nothing wrong with that, but I did notice my kids yearning for a different texture in their Mexican meals. Since they loved my vegan pulled pork sandwich, I knew this recipe would be a hit. The first night I made it, my husband was already making plans to take leftovers to work for lunch the next day. Spoiler alert: there were no leftovers. Ha! 

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🥘 Ingredients

While some of the ingredients may seem a little exotic, everything sourced can be found at your local grocery store or is already in your kitchen! Here is what you need:

Young green jackfruit: I use canned jackfruit, which is stored in water or brine. I make sure to rinse it to remove any excess salt.

Aromatics: I use onion, garlic, and ginger for the base of the barbecue sauce. 

Molasses: Molasses adds deeper, more well-rounded sweetness, ideal for a classic barbecue sauce.

Red wine vinegar and mustard: I add these ingredients for a slight tang to balance out the barbecue sauce.

Tamari and liquid smoke: I use these sauces for a savory depth and smoky character. The sauce would seem flat without it.

Tomato paste: I use tomato paste to thicken the sauce and add a richness that is characteristic of pulled barbecue meat.

Spice: I use chili powder, paprika, and smoked paprika for warmth with overwhelming heat. 

Beans and rice: This forms the hearty base of the bowl. A perfect bed for your shredded jackfruit.

Fresh toppings: For this burrito bowl, I like using fresh cabbage, carrots, avocado, and lime. 

🔪 How To Make

This is how I make my BBQ jackfruit burrito bowl. It is easy and has endless possibilities once you have mastered it:

Add half the sauce ingredients to the pan: I add my oil, onion, molasses, garlic, and red wine vinegar to a pan. I cook for 20-30 minutes until soft.

Add remaining sauce ingredients: Next, I add mustard, spices, tamari, liquid smoke, tomato paste, and water to the onion mixture and simmer for 5 minutes. Then, I add the sauce to a blender and blend.

Preheat oven: Then, I preheat my oven to 400F, and add 2 drained cans of jackfruit to a roasting tray, and break it apart with a potato masher. I pour the BBQ sauce over the jackfruit and mix until fully combined.

Cover and bake: I cover the tray with foil and bake for 25 minutes. Then, I remove the foil and bake for another five minutes. Once the jackfruit is cooked, I mash it again, using the potato masher.

Mix toppings: In a separate bowl, I combine julienned carrots, red cabbage, lime juice, and oil, and mix to combine.

Assemble: Finally, I assemble my BBQ jackfruit burrito bowl using ¼ of each mixture to fill. Lastly, I top it with a smashed avocado and enjoy it!

📖 Variations

Once I had the technique for my shredded jackfruit down to a fine art, the variations were endless. These are the ones that my family raved about:

Quinoa base: I swap out the rice for a quinoa base. This gives me more protein in the bowl, making this a great meal for those low-carb days. If I am feeling a bit bloated but craving something that tastes indulgent, this is what I make. 

Jackfruit tacos: My kids love this jackfruit filling inside tacos. They top it with salsa, healthy guacamole, and some shredded vegan cheese.

Spicy version: I add a little chipotle powder or diced jalapenos to the sauce if I want a version with more heat. If my kids are eating it, I make sure to leave half with my plain vegan BBQ sauce, because this recipe is already perfect in their eyes. 

🍽 Serving Suggestions

This BBQ jackfruit burrito bowl works really well on a bed of my 4-ingredient cilantro lime rice. And instead of the usual toppings, I highly recommend topping the jackfruit with a hearty helping of my Mexican coleslaw, for southern-inspired fusion. 

At our most recent cookout, I decided to stick to a Mexican theme. Instead of assembled BBQ jackfruit burrito bowls, I laid out a spread that allowed everyone to build their own bowl. I even added a tray of freshly baked vegan arepas and a bowl of my homemade pineapple pico de gallo. This was one time I had to remind my kids that other people needed to try some. They are usually very good at sharing, but this proved difficult. It is their favorite after all. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store my leftover jackfruit and rice in separate airtight containers for up to 4 days. This helps maintain the freshness.

Freezing: Cooked jackfruit filling can be frozen for up to 3 months. I make sure to allow it to cool completely before freezing.

Reheating: To reheat the jackfruit, I use a skillet over medium heat or place it in the microwave until warmed through. If it has thickened too much, I add a splash of water to loosen the sauce. 

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