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Jackfruit Carnitas Vegan Burrito bowl

Jackfruit Carnitas Vegan Burrito Bowl

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Jackfruit Carnitas

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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).
  2. Once cooked, fluff with a fork, then stir in lime juice, olive oil, and chopped cilantro. Set aside.

Warm the Black Beans

  1. 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

  1. 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.
  2. This is your colorful vegan burrito bowl, and it’s fully customizable to your taste.