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

1. 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.)

2. 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.

3. 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/