Looking to switch up taco night? These Jackfruit Burrito Bowls are perfect if you are in need of new jackfruit recipe!
Vegan burrito bowls are loaded with jackfruit simmered in a flavorful Mexican chile sauce, classic Mexican white rice and topped with pickled red onions and jalapeños.
You probably already know that I love jackfruit. I really like cooking with jackfruit because it absorbs the flavor profile of the sauce. The texture of the jackfruit is very similar to a pulled meat.
how to make jackfruit burrito bowls
First, you’ll want to make the pickled red onions and jalapeños. You can make these a few days ahead of time.
Sliced red onion and jalapenos are pickled in a lime juice and orange juice mixture.
Since we are using orange juice in the chile sauce, the orange juice in the liquid pairs really well.
I use regular orange juice for the pickled onions.
how to make the jackfruit
For these easy jackfruit burrito bowls, the jackfruit is simmered in an easy to make red chile sauce.
If you’ve never cooked with dried chiles before, it might be a little intimidating.
Once you cook with dried chiles a few times, you’ll want to cook with them all of the time. They add so much flavor to different recipes.
If you’re local grocery store doesn’t carry dried chiles, you can also order them online!
This Mexican red chile sauce is elevated with the addition of blood orange juice, which are in season right now.
The sauce is seasoned with a tiny pinch of cinnamon and a clove, which are traditional in Mexican cooking.
cook the rice
While the jackfruit is cooking, make the rice.
This simple Arroz Blano—Mexican White Rice—is made to accompany the jackfruit.
I usually prefer brown rice over white rice, but whenever I am making anything inspired by Mexico, I always gravitate to white rice. Plus, in this recipe I think that the white rice pairs nicely with the jackfruit.
can this recipe be ahead of time?
Yes! You can make all of the components of the burrito bowls ahead of time.
Just wait to assembly the bowls until you are ready to eat!
more jackfruit recipes to try!
If you are looking for new ways to cook jackfruit, give these jackfruit burrito bowls a try! If you do, be sure to tag us on Instagram and leave a rating on the recipe!
- 4 Guajillo Chiles, seeds and stem removed
- 1 1/2 Cups Water
- Zest and Juice of 2 Large Blood Oranges
- 2 Large Garlic Cloves
- 2 Tsp Agave Nectar
- Tiny Pinch of Cinnamon
- 1 Clove
- 1 Tsp Mexican Oregano, crushed between your fingers
- Sea Salt to taste
- 1 1/2 Tablespoons Avocado Oil
- 2- 20 Ounces Cans Jackfruit in brine, drained and rinsed
Mexican White Rice
- 1 Cup Long Grain White Rice
- 1 Tablespoon Avocado Oil
- 1 Small White Onion, Finely diced
- 1 Garlic Clove, minced
- 2 Cups Water
- Salt to taste
- 1 Large Red Onion, thinly sliced
- 1 Jalapeno, sliced into rounds
- 2/3 Cup Orange Juice
- 1/2 Cup Lime Juice
- 1 1/2 Tsp Sea Salt
- Chopped Cilantro
- Avocado Slices
FIRST MAKE THE PICKLED RED ONIONS:
In a glass jar add the sliced red onions, sliced jalapeno, orange juice, lime juice, and salt. Store in the fridge until ready to serve. They can be made a few days in advance.
FOR THE JACKFRUIT IN CHILE SAUCE:
- In a small saucepan add the seeded chiles and cover with the water. Bring to a boil then reduce heat to low and simmer until the chiles soften, about 10 minutes. Drain the chiles, reserving the soaking liquid. Transfer the chiles to a blender.
- Add the blood orange zest and juice, garlic cloves, maple syrup, cinnamon, clove, Mexican Oregano, and pinch of sea salt. Blend until smooth.
- If you need more liquid, add in a little bit of the reserved soaking liquid.
- Using a fine mesh strainer, strain the sauce into a bowl. You should have about 1 1/2 Cups Sauce. Set aside until needed.
- In a large deep sided skillet, heat the avocado oil over medium hight heat.
- Add in the jackfruit and cook 4-5 minutes, stirring a few times.
- Pour in the reserved chile sauce and stir. Bring to a simmer then reduce heat to low. Simmer for 20 minutes, stirring once in awhile.
- After the jackfruit has simmered, carefully use a fork to shred the jackfruit. It should come apart fairly easily.
- Continue to cook until the jackfruit has absorbed all the sauce, about 5 more minutes. Season for salt and pepper to taste.
FOR THE MEXICAN WHITE RICE:
- While the jackfruit is cooking, make the rice. Add the rice to a bowl and cover with hot water.
- Let the rice soak for 5 minutes.
- Drain the rice using a fine mesh strainer and rinse with cold water until the water runs clear. Make sure to drain all the water from the rice.
- In a saucepan, heat the oil over medium heat. Add the onion and saute for 3-5 minutes until softened.
- Add in the rice and saute for 2-3 minutes, until the rice turns a milky color. Add the garlic clove and cook another 30 seconds.
- Pour in the water and bring to a boil.
- Once boiling, stir the rice once then cover the pot and reduce heat to low. Cook for 15 minutes, or until the rice is tender and all the water has been absorbed. Turn off the heat and fluff with a fork. Add salt and Pepper to taste.
Serve the jackfruit along with the rice, pickled onions, avocado and chopped cilantro.