Jackfruit Carnitas Burrito Bowl
Use 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.
- Cook2 h 15 min
- Total2 h 15 min
- Serves4
- LevelAdvanced
Ingredients
- one 20-ounce Jackfruit carnitas:
- 1 tbsp. can jackfruit (packed in water or brine, not syrup), rinsed and drained
- 1⁄2 medium olive oil
- 2 sweet onion, diced
- 1 garlic cloves, minced
- 1 tsp. chipotle chile in adobo sauce, chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1⁄2 tsp. ancho chile powder
- 1⁄2 tsp. ground coriander
- 11⁄2 cups paprika
- 1 low-sodium vegetable broth
- 2 tbsp. juice of lime
- to taste Maple syrup
- 1⁄2 cup salt and black pepper
- 3 tbsp. Lime crema:
- 3 tbsp. raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
- 1 tbsp. reserved soaking water
- to taste lime juice
- 3 cups vegan mayonnaise (soy-free if necessary)
- one 15-ounce salt
- 1 cup Bowl:
- 2 tbsp. cooked white rice (or brown rice)
- to taste can black beans, rinsed and drained
- 4 handfuls chopped fresh cilantro
- chopped lettuce (or baby greens)
- halved cherry tomatoes
- avocados, pitted, peeled, and sliced
Preparation
- Use 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.
- Heat the olive oil in a large shallow saucepan or Dutch oven. Add the onion and garlic and sauté until the onion is translucent. Add the jackfruit and chipotle and cook, stirring occasionally, until the jack-fruit begins to stick to the pan, 5 to 7 minutes.
- Add the oregano, cumin, ancho chile powder, coriander, and paprika and stir until combined. Cook for about 2 minutes. Add the broth, lime juice, and maple syrup. Bring to a boil, then reduce to a simmer. Cover 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. Remove from the heat and add salt and pepper.
- While 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.
- Combine 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. Remove from the heat and add the cilantro, lime juice, salt and pepper.
- To serve, fill four bowls with a handful of lettuce each. Add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado to each bowl. Drizzle each with lime crema, then garnish with a generous pile of relish. Serve immediately.
