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PREP TIME: 30 minutes (not including time to cook rice and make Pickled Red Cabbage & Onion Relish)
ACTIVE TIME: 45 minutes
INACTIVE TIME: 60 minutes
jackfruit carnitas
One 20-ounce can jackfruit (packed in
water or brine, not syrup), rinsed and
1 tablespoon olive oil
½ medium sweet onion, diced
2 garlic cloves, minced
1 chipotle chile in adobo sauce, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chile powder
½ teaspoon ground coriander
½ teaspoon paprika
1½ cups low-sodium vegetable broth
Juice of 1 lime
2 tablespoons maple syrup
Salt and black pepper to taste
lime crema
½ cup raw cashews, soaked in warm
water for at least 1 hour and drained,
water reserved
3 tablespoons reserved soaking water
3 tablespoons lime juice
1 tablespoon vegan mayonnaise (soyfree if necessary)
Salt to taste
3 cups cooked white rice (or brown rice)
One 15-ounce can black beans, rinsed and drained
1 cup chopped fresh cilantro
2 tablespoon lime juice
Salt and black pepper to taste
4 handfuls chopped lettuce (or baby greens)
2 cups halved cherry tomatoes
2 avocados, pitted, peeled, and sliced
Pickled Red Cabbage & Onion Relish
1. Use your fingers or a fork to pull apart the jackfruit until it resembles shredded meat. Don’t worry
about the seeds—those will soften and break apart as they cook. Set aside.
2. Heat the olive oil in a large shallow saucepan or Dutch oven. Add the onion and garlic and sauté until
the onion is translucent. Add the jackfruit and chipotle and cook, stirring occasionally, until the jack-fruit
begins to stick to the pan, 5 to 7 minutes.
3. Add the oregano, cumin, ancho chile powder, coriander, and paprika and stir until combined. Cook for
about 2 minutes. Add the broth, lime juice, and maple syrup. Bring to a boil, then reduce to a simmer.
Cover and cook for about 15 minutes, stirring a few times, until the liquid has been absorbed and the
jackfruit is starting to stick to the pan. Remove from the heat and add salt and pepper.
4. While the jackfruit is cooking, make the lime crema : Combine the crema ingredients in a food
processor and process until smooth, pausing to scrape the sides as needed. Chill until ready to use.
5. Combine the rice and beans in a pot (if you just cooked the rice, simply add the beans to the rice in the
pot) and cook over medium heat for a few minutes, until heated through. Remove from the heat and add
the cilantro, lime juice, salt and pepper.
6. To serve, fill four bowls with a handful of lettuce each. Add cilantro rice and beans, jackfruit carnitas,
cherry tomatoes, and avocado to each bowl. Drizzle each with lime crema, then garnish with a generous
pile of relish. Serve immediately.
If you prefer burritos (who can blame you?), feel free to stuff a tortilla with all these ingredients.