When you’re craving something hearty, spicy, and downright satisfying, but also want to keep it plant-based, the jackfruit carnitas vegan burrito bowl is the perfect fix. It takes the best of a traditional Mexican carnitas dish—flavor-packed "meat," warm spices, and all the comforting fixings—and gives it a colorful, vegan twist. Think of it as the ultimate simple vegan burrito bowl, with layers of seasoned jackfruit, cilantro-lime rice, smoky beans, crunchy vegetables, and creamy avocado. It's a go-to for weeknight dinners, meal prep, or when you're showing your meat-eating friends just how delicious a vegan burrito bowl can be.
Jackfruit Carnitas Vegan Burrito Bowl
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Mexican
Large skillet or sauté pan to cook and crisp up the jackfruit carnitas. A cast-iron pan works especially well here for texture.
Medium saucepan for cooking rice or beans.
Knife and Cutting Board for chopping vegetables and garnishes.
Forks or potato masher to shred the jackfruit.
Citrus juicer (optional) to get every drop of juice from your lime and orange.
For the Jackfruit Carnitas
- 2 cans young green jackfruit in brine or water NOT syrup, drained and rinsed
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- Juice of 1 orange about 1/4 cup
- Juice of 1 lime
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
For the Cilantro Lime Rice
- 1 cup long grain white or brown rice
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- Juice of 1 lime
- 1/2 cup fresh chopped cilantro
- Salt to taste
For the Black Beans
- 1 can black beans drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon cumin
- Pinch of salt
Toppings (all optional but highly recommended)
- Diced avocado or guacamole
- Cherry tomatoes halved
- Shredded lettuce or cabbage
- Corn kernels fresh or grilled
- Pickled red onions
- Sliced jalapeños
- Vegan sour cream or cashew crema
- Salsa or hot sauce
Prepare the Jackfruit Carnitas
Start by draining and rinsing the jackfruit thoroughly. Use your hands or two forks to pull it apart into shreds. Don’t worry if there are some firmer pieces; they’ll soften as they cook.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Now add the shredded jackfruit, smoked paprika, cumin, oregano, chili powder, black pepper, and salt. Stir well to coat the jackfruit in the spices. Cook for 5–6 minutes until it starts to brown.
Next, pour in the orange juice, lime juice, soy sauce, and maple syrup. Let the mixture simmer, uncovered, for about 10–15 minutes until the liquid is mostly absorbed. Stir occasionally. If you'd like some crispy bits (highly recommended), press the jackfruit down into the pan and let it cook undisturbed for 3–5 minutes until it browns. Flip and repeat.
Cook the Cilantro Lime Rice
Rinse the rice under cold water until the water runs clear. Combine rice and water or broth in a saucepan with a pinch of salt and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes (white rice) or 40 minutes (brown rice).
Once cooked, fluff with a fork, then stir in lime juice, olive oil, and chopped cilantro. Set aside.
Warm the Black Beans
In a small pan, heat a teaspoon of olive oil over medium heat. Add the black beans and cumin, and a pinch of salt. Warm through for about 5 minutes, stirring occasionally.
Assemble the Burrito Bowl
In large bowls, start with a generous scoop of cilantro-lime rice as the base. Top with a portion of jackfruit carnitas, black beans, and any of your favorite toppings—avocado, tomatoes, corn, lettuce, pickled onions, jalapeños, and a drizzle of vegan sour cream or salsa.
This is your colorful vegan burrito bowl, and it’s fully customizable to your taste.
Pairings
This dish is full of flavor on its own, but it pairs wonderfully with:
- A citrusy cucumber agua fresca or lime-infused sparkling water for a refreshing contrast
- Homemade tortilla chips and guacamole as a starter or side
- Mexican-style grilled street corn (veganized with plant-based mayo and cashew cheese)
- For a bigger brunch spread, this dish fits right into brunch ideas when paired with roasted sweet potatoes and a tofu scramble
It also works as part of a vegetarian taco bowl station for a gathering, or as an exciting new option in your rotation of vegetarian recipes or vegetarian bowls.
FAQs
1. What type of jackfruit should I use?
Use young green jackfruit packed in brine or water—never the ripe kind in syrup. The young jackfruit has a meat-like texture that shreds easily and absorbs savory flavors beautifully.
2. Can I make this dish ahead of time?
Yes! The jackfruit carnitas can be made up to 3 days in advance and stored in the fridge. It also freezes well. Just reheat in a skillet for crispy edges.
3. Is this dish high in protein?
While jackfruit itself is not high in protein, pairing it with black beans and toppings like tofu crema or a sprinkle of hemp seeds can boost protein content. If you're after high protein breakfast or meal options, you can swap in crumbled tempeh or tofu for the jackfruit.
4. Is this burrito bowl keto-friendly?
This version includes rice and beans, which are not low-carb. For a keto recipe adaptation, replace rice with cauliflower rice and skip the beans or substitute with grilled low-carb veggies like bell peppers and zucchini.
5. What other vegan proteins work in this bowl?
For a variation on this recipe, try a tofu burrito bowl using marinated and pan-fried tofu. You could also use seitan or tempeh for more bite and protein.
