Vegan Burrito Bowl with Jackfruit and Veggies
Ingredients
- 1 large can of jackfruit
- 2 tbsp liquid aminos, tamari or soy sauce
- 1 tsp taco seasoning
- 1 large lime
- 1 can black beans
- 1 can corn kernels
- 1 green bell pepper
- 1 red bell pepper
- 1 avocado
- 1 TJ’s frozen brown rice bag
- Cilantro to taste
- Salt and pepper to taste
Preparation
Open can of jackfruit, beans, corn, drain and rinse. Shred jackfruit and dry with paper towels.
Add liquid aminos/Tamari/soy sauce into a bowl along the juice of 1 large lime, taco seasoning and jackfruit. Mix well so jackfruit is well marinated.
Marinate jackfruit for at least 10 minutes or overnight for best results. Warm-up jackfruit in microwave for at least 1 minute before serving if you prefer it warm.
Heat frozen rice in microwave for 4 minutes. Dice your bell peppers and avocado while rice is cooking/jackfruit is marinating.
Add all ingredients to a bowl and serve with your favorite hot sauce or salsa.
Tips
Most burrito bowls can be made without using the stove by stocking up on canned beans, jackfruit, corn, and frozen rice.
Substitute frozen rice with mixed greens or shredded lettuce to make it a burrito salad.