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BBQ Jackfruit Burrito Bowl

Courtney Crary

BBQ Jackfruit Burrito Bowl

Sweet and savory BBQ jackfruit is nestled in crunchy romaine lettuce, sweet corn, filling beans, and brown rice, then smothered in Spicy Cilantro Avocado Crema. A filling, delicious meal for summer evenings that will satisfy meat-lovers and vegans alike. Vegan, whole food, and oil-free.

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BBQ Jackfruit Burrito Bowl
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BBQ Jackfruit Burrito Bowl

Yield: 4
Author:
Prep time: 10 MCook time: 50 MTotal time: 60 M
Sweet and savory BBQ jackfruit is nestled in crunchy romaine lettuce, sweet corn, filling beans, and brown rice, then smothered in Spicy Cilantro Avocado Crema. A filling, delicious meal for summer evenings that will satisfy meat-lovers and vegans alike. Vegan, whole food, and oil-free.

Ingredients:

For the Burrito Bowl
  • 2 cups black beans, cooked (drained and rinsed if using canned)
  • 2 cups corn, frozen
  • 1 cup brown rice, dry
  • 2 large tomatoes, chopped
  • Spicy Cilantro Avocado Crema
  • extra cilantro, for garnish
For the BBQ Jackfruit
  • 1 can young green jackfruit, packed in brine or water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Tbsp nutritional yeast
  • 1/2 Tbsp soy sauce
  • 1/2 tsp liquid smoke
  • 1/2 cup bbq sauce
  • 1/2 small yellow onion, thinly sliced
  • generous amount of pepper

Instructions:

For the BBQ Jackfruit
  1. Set the oven to 375 degree F.
  2. Drain and rinse the jackfruit.
  3. Squeeze each chunk to release excess water.
  4. Remove the seeds and shred (see recipe notes for additional help).
  5. In a medium-sized mixing bowl, combine the jackfruit with the garlic powder, onion powder, smoked paprika, pepper, nutritional yeast, soy sauce, and liquid smoke.  
  6. Bake on a small baking sheet lined with a non-stick silicone mat or parchment paper for 20 minutes.
  7. Add the thinly sliced onion and bbq sauce to the jackfruit.  Stir to combine.
  8. Bake for an additional 30 minutes.
For the Burrito Bowl
  1. Cook the rice according to package directions.  
  2. Thaw the corn in a microwave or on the stove top.
  3. Prepare the Spicy Cilantro Avocado Crema.
  4. In a serving bowl, combine the romaine lettuce, rice, corn, beans, and chopped tomato.  Top with 1/4 of the bbq jackfruit and a generous drizzle of avocado crema.  Garnish with cilantro.  Add an additional drizzle of bbq sauce and/or hot sauce, if desired.  

Notes:

To prepare the jackfruit, drain the packing liquid, and remove the jackfruit from the can, rinse it off, and squeeze out the excess liquid. Each triangular-shaped piece of jackfruit will have a section that easily shreds, a thick base that doesn't shred, and a few seeds with seed pods around them. Cut the thick part off the base and set aside. Shred the top into a bowl, removing the seeds and seed pods along the way. Discard the seeds, but put the seed pods with the thick base pieces. Then, finely dice the unshreddable parts and add to the bowl.

Calories

473.36

Fat (grams)

12.35

Sat. Fat (grams)

2.81

Carbs (grams)

82.49

Fiber (grams)

16.66

Net carbs

65.83

Sugar (grams)

26.70

Protein (grams)

15.79

Sodium (milligrams)

529.34

Cholesterol (grams)

6.38
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About the recipe

BBQ jackfruit is so hit or miss. At best, it’s a convincing substitute for bbq pulled pork. At worst, it’s a fruity tasting, odd-textured mess covered in BBQ sauce. My favorite way to prepare this tricky fruit is to dry it out and dry-season it for a fairly long cook time, then toss it with onions and my favorite BBQ sauce (currently Trader Joe’s Carolina Gold).

Though you could eat this jackfruit in tacos, burritos, and sloppy joes, I have been enjoying it in burrito bowls with an abundance of leafy greens. This is an ideal meal for warm summer nights and meal prep for packed lunches. The Spicy Cilantro Avocado Crema is one of my favorite sauces EVER, and is delicious on lots of different foods (try it on tacos, flautas, and thinned as a salad dressing). It’s perfect on this bowl, and will last in the fridge for about 4 days. It will thicken as it sits, so thin it with water as needed.

This oil-free, meaty, whole food plant-based meal is sure to impress the staunchest carnivores and vegans alike. Keep reading for more recipe notes.

RECIPE NOTES:

  1. This recipe’s call for corn, beans, tomato, and romaine are merely a suggestion. Use whatever burrito bowl toppings float your boat!

  2. Check out the notes in the recipe card above for extra help with jackfruit preparation.

  3. Though this meal is delicious with the Spicy Cilantro Avocado Crema, you could switch it out for hot sauce or just bbq sauce if you’re trying to stick to a lower fat diet.

  4. If using this recipe for meal prep, expect it to last in the fridge for five days, and the avocado crema for four.

Hoping this recipe helps you enjoy jackfruit, and use up fresh veggies growing in your garden.

Happy Cooking,

Courtney

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