Although I haven't had much exposure to jackfruit, I've thus far enjoyed my culinary experiences with this buzzy meat substitute. Unlike actual meat, however, jackfruit seems to always have just the right texture--never too chewy or tough. I decided to throw it in this fun and simple recipe for a deconstructed vegan taco bowl (because what's easier on a weeknight than stuff in a bowl?). This taco bowl recipe includes a Tex Mex-inspired marinade for your jackfruit, but you can also get jackfruit that's already seasoned (for example, you may decide to make this recipe with BBQ jackfruit and skip the marinade). Also, feel free to swap veggies--whatever strikes your fancy or is in season! I hope you enjoy this deconstructed vegan jackfruit taco bowl--and be sure to make extra, so you can have it for lunch the next day!
YIELDS 4 servings
- 1 package plain jackfruit
- 2 tablespoons tomato paste
- 1/4 teaspoon cumin
- 1/2 teaspoon lime juice
- 2 cups rice of choice, cooked according to package directions (I used basmati, which cooks in 20 mins)
- 2 bell peppers, julienned
- 2 small zucchini, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil (or cooking oil of choice)
- grape tomatoes, halved (to garnish)
- 1 16oz. can black beans, drained and rinsed
1. Preheat the oven to 350°F. 2. Toss the bell pepper and zucchini in olive oil, salt, black pepper, and smoked paprika. Spread mixture on a baking sheet, making sure there is space between the chopped veggies so they roast rather than steam. Bake for 20 minutes or until veggies are lightly browned at the edges. 3. Prepare rice as necessary. Basmati rice will cook in roughly the same time as the veggies. 4. Prepare the jackfruit marinade by combining tomato paste, lime juice, and cumin. Toss jackfruit in the marinade. Salt to taste and gently warm in a non-stick pot on the stove top. 5. Arrange rice, roasted veggies, black beans, jackfruit, and grape tomatoes (and any additional garnish of choice) in bowls. Enjoy!
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Photos: Mary Hood Luttrell