By The Toasted Pine Nut
Jackfruit Burrito Bowl
15 steps
Prep:10minCook:20min
Lighten up #tacotuesday with this low carb, gluten free, and vegan jackfruit burrito bowl that will quickly become your new favorite weeknight meal.
Updated at: Thu, 21 Nov 2024 12:26:06 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
20
High
Nutrition per serving
Calories894.4 kcal (45%)
Total Fat70.6 g (101%)
Carbs53.6 g (21%)
Sugars20.3 g (23%)
Protein20.3 g (41%)
Sodium1778.8 mg (89%)
Fiber25.1 g (90%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 ½ cupqueso
homemade
2 cansyoung green jackfruit in water
2 tablespoonscoconut oil
refined
½ teaspoonchili powder
¼ teaspoongarlic powder
¼ teaspoononion powder
½ teaspoonpaprika
1 ½ teaspooncumin
½ teaspoonsea salt
4 cupskale
de-stemmed and chopped
1red bell pepper
0.5sweet onion
chopped
¼ cupfrozen corn
warmed as directed
cilantro
1avocado
sliced
Instructions
Step 1
First, make the queso.
Step 2
Drain and rinse your cans of jackfruit.
Step 3
Cut the center hard part off the jackfruit, leaving behind the piece-y arch.
Step 4
Warm a pan over medium-high heat with coconut oil.
Step 5
Place the jackfruit in the pan and add the spices.
Step 6
Sauté the jackfruit until it begins to brown and soften, about 10 minutes.
Step 7
Use your spatula to break up the pieces a bit.
Step 8
Meanwhile, cook your chopped pepper and onion with some oil over medium-high heat for 5 -7 minutes until they’re reduced and golden brown.
Step 9
While the jackfruit and peppers are cooking, place the chopped kale in a large bowl and toss with half of the queso.
Step 10
Divide the cheesy kale into the individual bowls.
Step 11
Warm the corn as package directions.
Step 12
Add the jackfruit to the bowls when it’s done cooking.
Step 13
Add the peppers to the bowls.
Step 14
Top with corn, cilantro, and sliced avocado.
Step 15
Drizzle with additional queso as desired.
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