Description
A quick and easy weeknight meal. Comes together in around 30 minutes without skimping on any flavor.
Ingredients
Scale
Carnitas-style jackfruit
- 2 tablespoons oil (anything neutral like vegetable, grapeseed, etc)
- 1 small onion, thinly sliced
- 1 can jackfruit (about 1lb)
- 4 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup orange juice
Quick pico
- 10 oz cherry tomatoes, quartered
- 1/2 small red onion, minced
- 1/2 cup cilantro, chopped
- 1 jalapeno, minced
- Juice of 1 lime
- 1/4 teaspoon salt
Burrito bowls
- 2 cups cooked brown rice
- 1 1/2 cups roasted corn
- Avocado, sliced
Instructions
- Combine all the ingredients for the pico in a bowl and stir well to combine. Set aside while you make jackfruit.
- Heat oil in a large frying pan over medium heat. Add onion and saute for about 5 minutes, until they soften and just start to brown.
- Add jackfruit, shredding it a little if needed to make smaller pieces. Add garlic and spices and mix to combine.
- Increase heat to medium-high and cook, stirring occasionally, until jackfruit starts to crisp up.
- Add orange juice and stir. Continue cooking until juice is mostly absorbed.
- Assemble bowls with rice, corn, jackfruit, pico and avocado. Top with sliced jalapeno, cilantro or anything else you want!
Notes
- I love using the frozen roasted corn from Trader Joe's for this dish because it's totally ready to go. Just defrost/warm it up and you're good to go. If you don't have access, you can add some regular frozen or canned (or fresh!) corn to the jackfruit mixture right at the end of cooking to help add some flavor.
- You can make all the components for this dish ahead of time and keep in the fridge all week for a quick, easy dinner.
- These jackfruit carnitas are great in tacos, salads, etc. Burrito bowls are definitely not your only option here!
- Prep Time: 10 minutes
- Cook Time: 15 minutes