Pulled Jackfruit Burrito Bowl

With Smokey Tahini Dressing 

Whether you’re vegan, vegetarian or just looking for some meat-free meal options, this Pulled Jackfruit Burrito Bowl is a great option. Jackfruit (if you haven’t heard) is an awesomely versatile fruit that mixes beautifully with herbs and spices to take on a taste and consistency similar to meat. Jackfruit is also a really sustainable crop with each tree able produce up to 2-3 tonnes of jackfruit per year. (Fun fact - the largest jackfruit on record was a massive 42.72 kg).

We have combined black beans and rice in this dish, which compliment each other as plant based proteins, providing a source of all of your essential amino acids. The avocado, olive oil and  tahini provide a great source of healthy fats. This is a macronutrient complete meal with plenty of ingredients that have you covered for a massive variety of micronutrients as well. 

Overall this is a really healthy dish that the whole family will love. It’s fun, fresh and full of flavour. 10/10 would recommend to a friend.


1 can young jackfruit in brine (not syrup), drained 

Additive free Mexican spice mix (or you can make your own using the recipe below)

Smoked Paprika

1/2 tsp additive free chipotle

1 tbsp olive oil 

1 can organic black beans, drained and rinsed

1 avocado, halved and sliced

6-8 cherry tomatoes

1/2 cup sliced red cabbage

2 handfuls of additive free corn chips

1/2 cup coriander leaves

Lime wedges

1/4 cup hulled tahini

2 cobs of corn


1 tbsp The Wholefood Pantry Organic Maple Syrup

The Wholefood Pantry Pink Himalayan Crystal Salt

1/2 cup The Wholefood Pantry Organic Brown Basmati Rice

1 tbsp The Wholefood Pantry Pepitas

1. Cook rice to packet instructions, season and set aside.

2. Meanwhile, place a fry pan on medium heat, add olive oil and jackfruit, soften and break apart to achieve a 'pulled' texture.

3. Add 1 tbsp Mexican spice mix, 1 tbsp smoked paprika, maple, pinch of salt, and chipotle, stir through until caramelized. Taste and season, set aside in a bowl, cover until needed.

4. Meanwhile, char corn on a gas flame or a hot dry pan. 

6. Mix together tahini, 1 tbsp smoked paprika, pinch of salt, squeeze lime juice.

7. Divide all ingredients between 2 bowls, drizzle tahini dressing over beans and rice.

8. Garnish with pepitas and coriander. 

Makes 2 big bowls. 


Note: To make homemade Mexican spice mix, combine:

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp The Wholefood Pantry Himalayan crystal salt


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


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