BBQ Jackfruit Burrito Bowls
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.
Servings: 4 servings
Calories: 416kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion chopped
- 1 tablespoon molasses
- ¼ teaspoon minced garlic
- 3 teaspoon balsamic vinegar
- 1½ teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- 1 pinch chili powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- 1½ teaspoon tamari
- 2 tablespoon liquid smoke
- ⅓ cup tomato paste (plus 1 tbsp tomato paste)
- ¼ cup water
- 2 15oz cans jackfruit
- 1 15oz can refried pinto beans
- ¾ cup cooked brown basmati rice
- 1 avocado smashed
- ½ cup carrots julienned or chopped
- ½ cup red cabbage julienned
- ½ teaspoon lime juice
- ½ tablespoon olive oil
- salt and pepper to taste
Instructions
- Add 1 tbsp oil, red onion, molasses, garlic, balsamic vinegar, and red wine vinegar to a sauce-pan and cook over low-medium heat. Stirring often, cook for 20-30 minutes, until sticky and caramelized.
- Add Dijon mustard through water to the onion mixture and simmer for about 5 minutes. Add the sauce to a blender and blend until smooth.
- Preheat oven to 400 F. Add 2 drained cans of jackfruit to a roasting tray, and break it up with a potato masher. Pour the bbq sauce on the jackfruit and mix to incorporate.
- Cover the roasting tray with foil and bake it covered for 25 minutes. Remove the foil and bake it for another 5 minutes.
- Once cooked, with a potato masher, mash well until finely pulled.
- In a bowl, combine ½ cup julienned carrots, ½ cup julienned red cabbage, ½ tsp lime juice and ½ tbsp oil. Mix to combine.
- Assemble your bowls! Add ¼ of the jackfruit mixture, ¼ of the refried beans, ¼ cup rice, ¼ of the cabbage mixture and season with salt / pepper to taste. Add the smashed avocado on top and enjoy!
Notes
- My #1 Secret Tip for this BBQ jackfruit burrito bowl recipe is to rinse the jackfruit very well before cooking. Removing the brine prevents a sour aftertaste, which is not what I want for this dish.
- Always bake uncovered: Even though it is just 5 minutes, I never skip the uncovered bake time. This helps the sauce to reduce and cling to the jackfruit. Otherwise, it remains watery.
- Allow the sauce to cool before blending: Always let hot sauces cool before blending, as the steam building up could lead to splattering or even burning your hand.
- Spread the jackfruit in an even layer: This ensures that it cooks equally and maintains a uniform texture.
- Break apart: Make sure to break the jackfruit apart both before AND after cooking, this is how I get that perfect shred-like consistency.
Nutrition
Calories: 416kcal | Carbohydrates: 73g | Protein: 8.9g | Fat: 12.7g | Saturated Fat: 1.8g | Sodium: 611mg | Potassium: 793.7mg | Fiber: 12.7g | Sugar: 9.7g