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Gluten Free, Mains, Recipes, Salads and Bowls, Summer, Vegan  /  June 21, 2021

Jackfruit Burrito Bowls with Pineapple Salsa

These jackfruit burrito bowls with pineapple salsa bring the sweet-spicy flavor combo you know and love. Smoky spicy jackfruit paired with pineapple salsa, corn, black beans, tomatoes, avocado, and brown rice. It’s the plant-based burrito bowl of your dreams!

These jackfruit burrito bowls with pineapple salsa bring the sweet-spicy flavor combo. WIth corn, black beans, tomatoes, avocado, and rice.

I first started cooking with jackfruit because of my dad. He always talked about how it’s his favorite vegetable, so I tried to make a new recipe with it every Father’s Day or his birthday. Eventually I realized I kinda love it too and started using it more regularly. Even though canned jackfruit is pretty bland on its own, it has a wonderful texture and a neutral flavor that soaks up any spices you add it to it. The texture is quite “meaty” for a vegetable and loaded with nutrients! If you want to know more, this article is super informative.

These jackfruit burrito bowls with pineapple salsa take 30 minutes to put together, given you have the brown rice, corn, and black beans ready. Those don’t really require any special instructions or any other ingredients, so it should be pretty simple! Then you just cook the jackfruit on the stove and mix the pineapple salsa in a bowl!

These jackfruit burrito bowls with pineapple salsa bring the sweet-spicy flavor combo. WIth corn, black beans, tomatoes, avocado, and rice.
These jackfruit burrito bowls with pineapple salsa bring the sweet-spicy flavor combo. WIth corn, black beans, tomatoes, avocado, and rice.

How to make smoky jackfruit

I use the same methods every time I make jackfruit and usually similar spices too. This time I added liquid smoke to the mix and oh boy! Liquid smoke is usually used to achieve that straight-off-the-bbq flavor, so clearly this jackfruit tastes (and smells) a-mazing with it. You don’t have to use this if you don’t have it, but you could add some BBQ sauce like I did in this recipe or hot sauce like I did in this one.

I also added smoked paprika instead of regular paprika, which I totally think makes a difference. Here is an article about the difference between the two if this is the first time you’re hearing about it.

How to make pineapple salsa

Just mix it all together in a bowl. You can use fresh pineapple or you can cut your fresh pineapple when it’s ready, and just refrigerate it until you’re ready to use it. Then put it together with onions, sweet peppers or bell pepper, cilantro, lime juice, and cayenne. Instead of cayenne, you could also do a jalapeño pepper.

These jackfruit burrito bowls with pineapple salsa bring the sweet-spicy flavor combo. WIth corn, black beans, tomatoes, avocado, and rice.

Jackfruit Burrito Bowls with Pineapple Salsa

Print Recipe Pin Recipe
Servings 4

Ingredients
  

Smoky Jackfruit

  • 2 500g cans of jackfruit
  • 1 tbsp avocado oil *or any neutral oil
  • ½ red onion, chopped
  • 1 large garlic clove, minced
  • 1 inch of ginger, minced
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ cup tomato paste
  • 1 tsp liquid smoke
  • 1 tbsp tamari
  • salt to taste
  • ½ cup water

Pineapple Salsa

  • ½ a pineapple, cut into ½-inch cubes
  • 2 sweet peppers, diced *or ½ red bell pepper
  • ½ small red onion, chopped
  • ¼ cup chopped cilantro
  • ½ tsp cayenne
  • 1 tbsp lime juice
  • ¼ tsp sea salt

To assemble

  • 3 cups cooked brown rice
  • 3 cups cooked black beans (~ 1 cup dried black beans)
  • 2 ears of corn, steamed
  • 1 avocado
  • tomatoes
  • cilantro
  • limes

Instructions
 

Smoky Jackfruit

  • Rinse jackfruit under water and squeeze out excess water from each piece. Use a fork to “pull” it so it has a stringy texture. 
  • Add 1 tbsp oil to a medium saucepan over medium heat. Add onion, ginger, and garlic. Cook and stir occasionally for about 5 minutes, or until onion is translucent. 
  • Add all spices before adding liquid smoke and tamari. Cook for a minute before adding jackfruit. Cook for 2-3 minutes before adding tomato paste and 1/2 cup water.
  • Cover and cook for 10 minutes. Stir once in the middle of this time to make sure the jackfruit does not stick to the pan. If it does, add a little more water.

Pineapple Salsa

  • Simply cube the pineapple, chop the other ingredients, and add it all to a bowl with lime juice, cayenne, and sea salt.

Assembly

  • Start with brown rice. Then add corn, black beans, and jackfruit. Finish off with avocadoes, tomatoes, and salsa!

For more jackfruit recipes, check out…

Jackfruit Biryani

Vegan Jackfruit Tacos

BBQ Jackfruit Quesadillas with Kale and Cashew Cream

Tags

  • jackfruit
  • Mexican food
  • summer recipes

Post navigation

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2 comments

  • Anisha Chandra
    October 23, 2022

    Yessss! Always love converting people to the jackfruit fan club haha

  • Christin
    October 21, 2022

    WOW! Just made this for dinner tonight & it was pretty darn delicious. It was my first time having jackfruit, but it certainly won’t be the last. Thank you for a phenomenal dinner. Xoxo.

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

My second time in Mexico City ft. many beautiful m My second time in Mexico City ft. many beautiful meals

In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales 
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar 
@mandragoravegana
@churreriaelmoro 
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants 
@matchamio

more on substack: [https://anishachandra.substack.com/p/mexico-city]

#cdmx #veganmexicanfood #vegantravel #mexicocityfood
A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
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