A delicious and savory vegan lunch or dinner option! Make the jackfruit carnitas and enjoy in a burrito bowl, salad, or breakfast scramble. Here’s the recipe for my favorite burrito bowl!
For the jackfruit:
20 oz jackfruit (brined in water), drained and shredded
1/4 red onion, small diced
2 cloves of garlic, minced
1 teaspoon oregano
1 tablespoon orange zest
Juice of 1/2 orange
Cooked fajita veggies ( I sauté an onion with bell peppers and garlic, and season with salt, pepper, and oregano)
Cooked grain of choice (I used cauliflower rice with lime zest, lime juice, cilantro, and salt)
Guacamole (homemade or store-bought)
Salsa (homemade or store-bought)
Cooked beans of choice (I used black beans seasoned with garlic powder, cumin, and oregano)
Salad greens (romaine or spinach work well here)
Lime wedges and cilantro
Line a cookie sheet with aluminum foil. In a large pan, sauté the jackfruit ingredients on medium heat for about 7 minutes, until warm and fragrant.
Transfer the jackfruit to the cookie sheet and broil on high for about 10 minutes, until the edges are crispy.
While the jackfruit is broiling, prepare the rest of the burrito bowl. Place the rice, beans, fajita veggies, guacamole, salsa, and salad greens into a bowl and arrange according to your preference.
When the jackfruit carnitas are done, add some to the bowl and top with lime wedges and cilantro.
Store any leftover jackfruit carnitas covered in the fridge for up to 5 days.
Keywords: jackfruit carnitas, how to cook jackfruit, easy jackfruit recipes, healthy jackfruit lunch ideas