VG Vegetarian

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.

Prep: 10 minsCook: 20 minsTotal: 30 mins
Servings: 2 1x


  • 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


  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.
© The Toasted Pine Nut