A delicious vegetarian burrito bowl featuring jackfruit carnitas
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!
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gFiber: 10g