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Pulled Jackfruit Burrito Bowl

With Smokey Tahini Dressing 
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
25 mins
Pulled Jackfruit Burrito Bowl

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

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Main Meals
Mexican inspired

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Vegetable Broth Miso Ramen
Vegetable Broth Miso Ramen

Vegetable Broth Miso Ramen

Immunity, Gut + Energy
Pantry Items
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  • 2 tbsp Vegetable Broth Miso Ramen
  • 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
  • ½ 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
  • ½ cup sliced red cabbage
  • 2 handfuls of additive-free corn chips
  • ½ cup coriander leaves
  • Lime wedges
  • ¼ cup hulled tahini
  • 2 cobs of corn
  • 1 tbsp Maple Syrup
  • Pink Himalayan Crystal Salt
  • ½ cup Brown Basmati Rice
  • 1 tbsp Pepitas

Note: To make homemade Mexcian 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 Himalayan crystal salt

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Vegetable Broth Miso Ramen
Vegetable Broth Miso Ramen

Vegetable Broth Miso Ramen

Immunity, Gut + Energy
  1. Cook the rice according 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, vegetable broth, maple syrup, pinch of salt, and chipotle. Stir through until caramelized. Taste and season, set aside in a bowl, and cover until needed.
  4. Char the corn on a gas flame or a hot dry pan.
  5. Mix together tahini, 1 tbsp smoked paprika, pinch of salt, and a squeeze of lime juice.
  6. Divide all ingredients between 2 bowls. Drizzle tahini dressing over beans and rice.
  7. Garnish with pepitas and coriander.