Jackfruit Burrito Bowl

Lighten up #tacotuesday with this low carb, gluten free, and vegan jackfruit burrito bowl that will quickly become your new favorite weeknight meal.

I’ve been craving Mexican food hard lately. Whether it’s nachos or quesadillas, I’ve been craving that spicy, cheesy goodness. I don’t know what it is, but at least once a week I’m reaching for those Mexican-inspired flavors.

Last week I made a really delicious vegan queso that changed my #tacotuesday forever. I threw it on top my my burrito bowl, shared it on my Instagram stories and you guys went craaayyzay. I promised to give you guys the recipe so here I am. I made one quick change.

Since the queso itself is vegan, I thought it would be fun to a create an entirely plant-based recipe. I’m definitely not vegan, but I like to incorporate plant-based meals into my life here and there. I will say if you’re not so into the jackfruit, sub in some grass-fed ground beef instead of the jackfruit and it’s equally amazing.

This is also a really great recipe for meal prep! You can easily make this ahead for the week to take to work or school. It’s really delicious, I hope you guys love it as much as me!!

So without further adieu, let’s make a Jackfruit Burrito Bowl!

First, make the queso. Check out my post HERE if you want a more in depth step by step tutorial on the vegan queso (it’s so easy!!).

Drain and rinse your cans of jackfruit. You want the young green jackfruit canned in water. Other canning options (etc. brine, syrup) will change the taste of the jackfruit, I found this good one on amazon.

Cut the center hard piece off the jackfruit, leaving behind the piece-y arch.

Warm a pan over medium-high heat with coconut oil. Place the jackfruit in the pan and add the spices. Sauté the jackfruit until it begins to brown and soften. Use your spatula to break up the pieces a bit.

Meanwhile, cook your chopped pepper and onion with some oil over medium-high heat for 5 -7 minutes until they’re reduced.

While the jackfruit and peppers are cooking, place the chopped kale in a large bowl and toss with half of the queso. Divide the queso into the individual bowls.

Warm the corn as package directions.

Add the jackfruit to the bowls when it’s done cooking. Add the peppers to the bowl. Top with corn, cilantro, and sliced avocado.

Drizzle with additional queso as desired.

Jackfruit Burrito Bowl

★★★★★ 5 from 1 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 2 1x

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Description

Lighten up #tacotuesday with this low carb, gluten free, and vegan jackfruit burrito bowl that will quickly become your new favorite weeknight meal.

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Ingredients

• 1 1/2 cup homemade queso
• 2 cans young green jackfruit in water
• 2 tablespoons refined coconut oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 4 cups kale, de-stemmed and chopped
• 1 red bell pepper
• 1/2 sweet onion, chopped
• 1/4 cup frozen corn, warmed as directed
• handful cilantro
• 1 avocado, sliced

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Instructions

1. First, make the queso.
2. Drain and rinse your cans of jackfruit.
3. Cut the center hard part off the jackfruit, leaving behind the piece-y arch.
4. Warm a pan over medium-high heat with coconut oil.
5. Place the jackfruit in the pan and add the spices.
6. Sauté the jackfruit until it begins to brown and soften, about 10 minutes.
7. Use your spatula to break up the pieces a bit.
8. Meanwhile, cook your chopped pepper and onion with some oil over medium-high heat for 5 -7 minutes until they’re reduced and golden brown.
9. While the jackfruit and peppers are cooking, place the chopped kale in a large bowl and toss with half of the queso.
10. Divide the cheesy kale into the individual bowls.
11. Warm the corn as package directions.
12. Add the jackfruit to the bowls when it’s done cooking.
13. Add the peppers to the bowls.
14. Top with corn, cilantro, and sliced avocado.
15. Drizzle with additional queso as desired.

Enjoy!! xo

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