JACKFRUIT CARNITAS BURRITO BOWL
SERVES 4 PORTIONS
JACKFRUIT CARNITAS
One 567g (20oz) can jackfruit (packed in water or brine, not syrup), rinsed and drained
1 tbsp. olive oil
1/2 medium sweet onion, diced
2 garlic cloves, minced
1 chipotle chile in adobo sauce, chopped
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ancho chile powder
1/2 tsp. ground coriander
1/2 tsp. paprika
1 1/2 cups low-sodium vegetable broth Juice of 1 lime
2 tbsp. maple syrup
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 934kcal
Fat: 3.1g (6.5g S.Fat)
Carbs: 145.7g
Protein: 15.8g
Sugar: 8.2g
Sodium: 118mg
METHOD
Pull the jackfruit apart with your fingers or a fork until it resembles shredded meat. Don't be concerned about the seeds; they'll soften and break apart as they cook. Place aside.
In a large shallow saucepan or Dutch oven, heat the olive oil. Sauté the onion and garlic until the onion is translucent. 5 to 7 minutes, add the jackfruit and chipotle and cook, stirring occasionally, until the jackfruit begins to stick to the pan.
Stir in the oregano, cumin, ancho chile powder, coriander, and paprika until evenly distributed. Cook for approximately 2 minutes. Combine the broth, lime juice, and maple syrup in a mixing bowl. Bring to a boil, then turn down to a low heat. Cook for about 15 minutes, stirring occasionally, until the liquid has been absorbed and the jackfruit begins to stick to the pan. Remove from the heat and season with salt and pepper to taste.
Make the lime crema while the jackfruit is cooking: In a food processor, combine the crema ingredients and process until smooth, scraping down the sides as needed. Refrigerate until ready to use.
In a pot, combine the rice and beans (if you just cooked the rice, simply add the beans to the rice in the pot) and cook for a few minutes over medium heat, until heated through. Take the pan off the heat and stir in the cilantro, lime juice, salt, and pepper.
Fill four bowls with a handful of greens each to serve. To each bowl, add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado. Drizzle each with lime crema and top with a heaping pile of relish. Serve right away.
In a large shallow saucepan or Dutch oven, heat the olive oil. Sauté the onion and garlic until the onion is translucent. 5 to 7 minutes, add the jackfruit and chipotle and cook, stirring occasionally, until the jackfruit begins to stick to the pan.
Stir in the oregano, cumin, ancho chile powder, coriander, and paprika until evenly distributed. Cook for approximately 2 minutes. Combine the broth, lime juice, and maple syrup in a mixing bowl. Bring to a boil, then turn down to a low heat. Cook for about 15 minutes, stirring occasionally, until the liquid has been absorbed and the jackfruit begins to stick to the pan. Remove from the heat and season with salt and pepper to taste.
Make the lime crema while the jackfruit is cooking: In a food processor, combine the crema ingredients and process until smooth, scraping down the sides as needed. Refrigerate until ready to use.
In a pot, combine the rice and beans (if you just cooked the rice, simply add the beans to the rice in the pot) and cook for a few minutes over medium heat, until heated through. Take the pan off the heat and stir in the cilantro, lime juice, salt, and pepper.
Fill four bowls with a handful of greens each to serve. To each bowl, add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado. Drizzle each with lime crema and top with a heaping pile of relish. Serve right away.
VARIATIONS
If you prefer burritos (and who can blame you? ), fill a tortilla with all of these ingredients.
