Jackfruit Copycat Chipotle Bowl
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Yields: 2-4 servings
ingredients
salad BOWL
1/2 yellow onion, peeled and sliced
1 large bell pepper, seeded and sliced
1 can black beans, drained and seasoned
1 head romaine lettuce, rinsed & chopped
guacamole for topping
handful of cilantro
pickled onions for topping (optional)
pico de gallo (or mild salsa) for topping (optional)
roasted corn for topping (optional)
Dressing
1/3 cup olive oil (or avocado oil)
1 tbsp & 1 tsp red wine vinegar
1 tbsp agave
1 tbsp lemon or lime juice
JACKFRUIT
2 tbsp olive oil
2 cans young jackfruit in brine, rinsed well and shredded
2 cloves of garlic, minced
1 tsp sea salt
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
fresh squeezed lime juice
DIRECTIONs
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the shredded jackfruit, minced garlic, olive oil, sea salt, paprika, cumin, chili powder, garlic powder, and onion powder.
Spread the seasoned jackfruit onto the prepared baking sheet. Bake for 10 minutes, then toss, and bake for another 10 minutes until the jackfruit is tender and slightly caramelized.
While the jackfruit is baking, heat a sauté pan over medium-high heat with a light drizzle of olive oil. Add the sliced onion and bell pepper to the pan and cook for 7-10 minutes until softened. Remove from heat.
Assemble the salad bowls by adding a base of shredded romaine lettuce to each bowl. Top with the cooked jackfruit, sautéed onions and bell peppers, black beans, guacamole, cilantro, pickled onions (if using), pico de gallo (or mild salsa), and roasted corn (if using).
In a small bowl, whisk together the olive oil, red wine vinegar, agave, and lemon or lime juice to make the dressing.
Drizzle the dressing over the salad bowls.
Serve immediately and enjoy this delicious and vibrant vegan jackfruit salad bowl!
