BBQ Jackfruit Burrito Bowls
This pulled BBQ jackfruit burrito recipe in a bowl is simply incredible and bold in flavor. Made with tender jackfruit, hearty beans, rice, fresh vegetables, and comforting spices, this recipe is the perfect healthy option for meatless weeknight dinners!
Servings: 4 servings
- 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
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!
Tips for Making BBQ Jackfruit
Adapted from AllPlants
- Instead of brown basmati rice, you can use quinoa, regular brown rice, wild rice, or plain basmati rice.
- When ready to reheat this recipe, simply reheat on the stovetop or in the microwave until warmed through.
- Store this recipe in an airtight container in the fridge. It will keep for up to 4 days.
- Be careful when transferring the sauce to the blender. Carefully transfer the sauce to the blender or allow the sauce to cool beforehand - otherwise it will splatter!
- Make sure to wash the jackfruit after you remove it from the can to get rid of the briny flavor! Alternatively, if you can find young green jackfruit packed in water, I would buy that since it's not briny at all.
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