Bbq Jackfruit Burrito Bowl
Ingredients
Jackfruit
- 1 can jackfruit (2 cups)
- 2 tbsp tomato paste
- 1 brown onion
- 2 garlic cloves
- 2 tsp smoked paprika
- 1 tbsp coconut sugar
- 1 tbsp tamari
- 1/2 tsp chilli flakes (optional)
Bowl components
- 1 cup cooked brown rice or quinoa
- 1 cup chopped lettuce
- Grilled corn
- Chopped tomato and coriander
- Shredded cabbage and carrot (massaged with lemon, olive oil and salt)
- Guacamole
Coriander and lime cream
- 2 cups cashews (soaked)
- 2 cups coriander
- Juice of 1 lime
- Zest of 1 lime
- 1 tsp apple cider vinegar
- 1 tsp sea salt
- 1 tbsp nutritional yeast
Preparation
Jackfruit
Dice the onion and garlic.
Sauté them in a pan on medium heat with a dash of oil or water until soft.
Add tomato paste, smoked paprika, coconut sugar, and stir.
Add jackfruit and tamari, and let simmer on medium heat for 10-15 minutes.
Coriander cream
Add all ingredients into a high speed blender and blend until smooth.
Taste test and adjust accordingly.
Additional preparations
Cook brown rice or quinoa according to package instructions.
Shred cabbage and carrot, then massage with lemon juice, olive oil, and salt.
Grill the corn until tender.
Prepare guacamole if not using store-bought.
Assembly
Assemble the bowl by combining cooked rice or quinoa, chopped lettuce, grilled corn, chopped tomato and coriander, massaged cabbage and carrot slaw, guacamole, BBQ jackfruit, and coriander lime cream.
