Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 6 garlic cloves, crushed
- 1 medium new mexico chile, stem and seeds removed
- 1 ½ cups unsalted vegetable broth
- 2 (20 ounce) cans green jackfruit in brine, rinsed and shredded
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 bay leaf
- 3 cups hot cooked brown rice
- 2 cups thinly sliced iceberg lettuce
- 1 ⅓ cups chopped plum tomatoes (about 3 medium)
- 1 cup unsalted canned black beans, rinsed
- ½ cup chopped fresh cilantro
- 1 lime, quartered
Directions
- Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)
- Return the chile sauce to the saucepan; add jackfruit, chili powder, salt, pepper and bay leaf. Bring to a simmer over medium-high heat. Reduce heat to medium-low, partially cover and cook until slightly thickened, 6 to 8 minutes. Discard the bay leaf.
- Place 3/4 cup rice in each of 4 shallow bowls. Top each with 3/4 cup jackfruit mixture, 1/2 cup lettuce, 1/3 cup tomatoes, 1/4 cup beans and 2 tablespoons cilantro. Serve with lime wedges.