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Jackfruit Burrito Bowls with Pineapple Salsa

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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!