Jackfruit Barbacoa Burrito Bowls
Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.
Ingredients
2 tablespoons olive oil
1 cup chopped white onion
6 garlic cloves, crushed
1 medium New Mexico chile, stem and seeds removed
1½ cups unsalted vegetable broth
2 (20 ounce) cans green jackfruit in brine, rinsed and shredded
1 teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon ground pepper
1 bay leaf
3 cups hot cooked brown rice
2 cups thinly sliced iceberg lettuce
1⅓ cups chopped plum tomatoes (about 3 medium)
1 cup unsalted canned black beans, rinsed
½ cup chopped fresh cilantro
1 lime, quartered
Preparation
Prep Ready In
20 m 30 m
Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)
Return the chile sauce to the saucepan; add jackfruit, chili powder, salt, pepper and bay leaf. Bring to a simmer over medium-high heat. Reduce heat to medium-low, partially cover and cook until slightly thickened, 6 to 8 minutes. Discard the bay leaf.
Place ¾ cup rice in each of 4 shallow bowls. Top each with ¾ cup jackfruit mixture, ½ cup lettuce, ⅓ cup tomatoes, ¼ cup beans and 2 tablespoons cilantro. Serve with lime wedges.
Nutrition information
Serving size: 1 bowl
Per serving: 450 calories; 9 g fat(1 g sat); 22 g fiber; 80 g carbohydrates; 10 g protein; 66 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 3,019 IU vitamin A; 41 mg vitamin C; 178 mg calcium; 4 mg iron; 756 mg sodium; 613 mg potassium
Nutrition Bonus: Vitamin C (68% daily value), Vitamin A (60% dv), Iron (22% dv)
Carbohydrate Servings: 5½
Exchanges: 3 starch, 1½ fat, 1½ fruit, 1 vegetable, ½ lean protein
Source: http://www.eatingwell.com/recipe/271031/jackfruit-barbacoa-burrito-bowls/
