Craving the bold flavors of a burrito bowl but want to keep things meatless? Look no further than this jackfruit carnitas burrito bowl. It’s smoky, savory, and surprisingly hearty, giving you all the satisfaction of your favorite Mexican-inspired meal without a single bite of meat.
Young green jackfruit is a fantastic plant-based substitute for shredded meat thanks to its unique texture and neutral flavor. When simmered with spices like cumin, smoked paprika, garlic, and a splash of orange juice, it transforms into something rich and deeply flavorful. The result is a tender, juicy filling that mimics the taste and texture of slow-cooked carnitas.
Building a great burrito bowl is all about layering textures and flavors. Start with a bed of fluffy cilantro-lime rice or cauliflower rice if you’re going low-carb. Add a generous scoop of black beans for protein, then top with your jackfruit carnitas, sautéed peppers and onions, and maybe some grilled corn or cherry tomatoes for a pop of color and sweetness.
To finish it off, no bowl is complete without the toppings. Think creamy avocado slices, tangy pickled red onions, a drizzle of chipotle sauce or vegan sour cream, and plenty of fresh cilantro. A lime wedge on the side adds that final citrusy kick to brighten every bite.
This dish is perfect for meal prep, as the jackfruit mixture keeps well in the fridge and reheats beautifully. It’s also completely customizable. Add shredded lettuce, spicy salsa, or even a handful of crushed tortilla chips for crunch.
The jackfruit carnitas burrito bowl proves that plant-based meals can still feel indulgent and satisfying. Whether you’re fully vegan or just trying to eat more veggies, this bowl hits all the right notes. It’s colorful, nutritious, and packed with flavor in every bite. Serve it up for lunch, dinner, or your next dinner party and watch it disappear.
Ingredients
- 2 cans jackfruit young, in brine, drained and rinsed
- 1 onion sliced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup brown rice cooked
- 1 cup black beans drained and rinsed
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic and sauté for 3-4 minutes, until the onion is translucent.
- Add the drained and rinsed jackfruit to the skillet and use a fork to shred it into smaller pieces.
- Add the cumin, smoked paprika, dried oregano, chili powder, salt, and pepper to the skillet. Stir well to coat the jackfruit in the spices. Cook for 5-7 minutes, until the jackfruit starts to brown.
- In a separate small saucepan, heat the black beans over medium heat until warmed through.
- To assemble the burrito bowls, divide the cooked rice, black beans, and jackfruit carnitas among 4 bowls. Top with sliced avocado, cherry tomatoes, chopped cilantro, and a squeeze of fresh lime juice.
- Serve immediately and enjoy!