Jackfruit Burrito Bowls with Pineapple Salsa
Ingredients
- 2 500g cans of jackfruit
- 1 tbsp avocado oil or any neutral oil
- 1/2 red onion, chopped
- 1 large garlic clove, minced
- 1 inch of ginger, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp liquid smoke (omit or substitute with BBQ sauce)
- 1 tbsp tamari
- salt to taste
- 1/2 cup water
Pineapple salsa
- 1 pineapple, cut into cubes
- 2 sweet peppers or 1/2 red bell pepper, diced
- 1/2 small red onion, chopped
- 1/4 cup chopped cilantro
- 1/2 tsp cayenne
- 1 tbsp lime juice
- sea salt
Preparation
Rinse the jackfruit under water and squeeze out excess water from each piece. Use a fork to pull it into a stringy texture.
Add 1 tablespoon oil to a medium saucepan over medium heat. Add the chopped onion, minced ginger, and minced garlic. Cook and stir occasionally for about 5 minutes, or until the onion is translucent.
Add all the spices, liquid smoke, and tamari. Cook for a minute, then add the jackfruit. Cook for 2-3 minutes, then add 1/2 cup water.
Cover the saucepan, reduce heat to low, and cook for 10 minutes. Stir once during cooking.
Mix all the pineapple salsa ingredients in a bowl.
Assemble the burrito bowls by combining the jackfruit mixture and pineapple salsa in bowls.
