Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Yields: 2-4 servings

DIRECTIONs

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. In a large bowl, combine the shredded jackfruit, minced garlic, olive oil, sea salt, paprika, cumin, chili powder, garlic powder, and onion powder.

3. 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.

4. 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.

5. 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).

6. In a small bowl, whisk together the olive oil, red wine vinegar, agave, and lemon or lime juice to make the dressing.

7. Drizzle the dressing over the salad bowls.

8. Serve immediately and enjoy this delicious and vibrant vegan jackfruit salad bowl!