Vegan BBQ Jerk Jackfruit Chipotle Burrito Bowl
Get ready to tantalize your taste buds with this mouthwatering Vegan BBQ Jerk Jackfruit Chipotle Burrito Bowl! Packed with bold flavors and wholesome ingredients like smoky BBQ jackfruit, spicy chipotle, and savory jerk seasoning, this bowl is a delicious explosion of taste. With layers of vibrant colors and textures, it's a feast for both the eyes and the palate that'll leave you craving more! Completely Vegan + Gluten-free.
Servings: 2 servings
Calories: 809kcal
Ingredients
PLANT-BASED "PULLED PORK":
- 2 cans young jackfruit, drained + rinsed
- 2 Tbsps Extra virgin olive oil
- 1 tablespoon jerk seasoning
- 1 tablespoon browning sauce
- 2 tsps Jamaican Green Seasoning
- 2 cups BBQ sauce, store-bought or homemade
- ½ cup organic vegetable stock
- 1-2 Tbsps Jerk sauce/marinade
BURRITO BOWL:
- 1 cup cooked rice (You can use Brown, Coconut, or Basmati rice)
- 2 cups chopped romaine lettuce (You can sub with kale, spinach, or arugula, etc.)
- 1 cup Pico de Gallo (You can also sub with chopped tomatoes)
- ½ cup cooked black or pinto beans
- ½ cup Shredded vegan shredded cheese
- ¼ cup chopped red onions
- 1 bell pepper, chopped
- 4 Tbsps Guacamole or diced avocado
- Hot sauce or Sriracha, optional
Instructions
MARINATE THE JACKFRUIT:
- In a bowl, add the jackfruit along with browning sauce, Green seasoning, jerk marinade, and jerk seasoning, stirring everything together until combined and the jackfruit are coated. Let it sit for 10-15 minutes covered in the refrigerator. NOTE: Best when marinated for at least an hour.
SAUTE THE VEGGIES:
- In a medium skillet (10-inch) over medium-high heat, add 1 tablespoon of olive oil. Once heated, add the sliced onions and bell peppers, sautéing until tender and softened---about 5-6 minutes. You can add a bit of salt + black pepper, to taste. NOTE: You can cook a little longer for an even softer texture, if desired. Remove from skillet and set aside.
SEAR, COOK, + SHRED THE JACKFRUIT:
- In the same medium skillet (10-inch) over medium-high heat, add the remaining olive oil. Once heated, add the marinated jackfruit and sear on each side for about 4-5 minutes each or until charred. Add the BBQ sauce and veggie stock and reduce the heat to medium-low and cook for about 10-15 minutes, stirring occasionally.
- At this point, the jackfruit becomes tender enough to shred slightly with two forks so that it resembles pulled pork. Set aside.
ASSEMBLE THE BURRITO BOWL:
- To serve, add a spoonful of cooked rice to a low bowl(s), followed by: cooked beans, sautéed onion/peppers, chopped lettuce, cheese, pico de gallo, shredded BBQ Jerk jackfruit "pulled pork", and guacamole. Top with hot sauce or Sriracha, if using.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a separate tightly sealed container and refrigerated for up to 3-4 days.
- BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce. However, see my Homemade BBQ Sauce recipe for a delicious option!
- JERK SAUCE/MARINADE: See Post for homemade ingredients. Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
- JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, etc.) aren't readily available near you, they are available for purchase on Amazon. Otherwise, substitute with your favorite brand.
- OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, avocado oil, coconut oil, or grapeseed oil.
Nutrition
Calories: 809kcal | Carbohydrates: 162g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 4078mg | Potassium: 871mg | Fiber: 6g | Sugar: 110g | Vitamin A: 4347IU | Vitamin C: 84mg | Calcium: 115mg | Iron: 3mg