Pulled Jackfruit "Nacho" Bowl

Jackfruit w/Marinade

  • 2 cans jackfruit
  • 1 small onion sliced
  • 2 cloves minced garlic
  • 1/4 c orange juice
  • 2 tbs lime juice
  • 2 tbs tamari or coconut aminos (optional, I think it helps build a "meaty" richness
  • 1 tbs honey, coconut sugar, or maple syrup
  • 1/2 tbs cumin
  • 1/2 tbs oregano
  • salt, pepper, cayenne or red chili to taste

Sweet Potatoes

  • 2-4  sweet potatoes, peeled & cubed (depending on size and how much you want to eat)
  • 1 tbs olive oil
  • chili powder
  • salt

Cabbage Slaw

  • 2 cups shredded cabbage
  • 1 tbs lime juice
  • 1/4c cilantro roughly chopped

Black & Pinto Beans

  • 1 can black beans
  • 1 can pinto beans
  • 1 cup vegetable broth
  • 3 cloves garlic, minced
  • 1/2 onion sliced
  • 1 jalapeño, deseeded and diced
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp olive oil
  • salt to taste

Toppings

  • pickled jalapeño
  • halved cherry tomatoes
  • shredded almond cheese
  • cilantro
  • salsa and/or hot sauce

Directions

  1. Soak jackfruit in water with a pinch of salt while you prepare marinade.
  2. Drain jackfruit. Squeeze with your hands to "shred." Pour marinade over, mix around (I like to squeeze it more to get it thoroughly in there.) Let sit for 1-3 hours or overnight.
  3. Preheat oven to 400F.
  4. Cube sweet potatoes and toss with olive oil, salt, and chili powder. Make everything else while you wait for the oven to heat up.
  5. Mix slaw ingredients.
  6. For the beans, heat oil in pan until hot. Add onion and let cook without coloring until soft (about 5 mins), add garlic and jalapeño and cook until fragrant (about 1 min). Add all other ingredients and let cook until flavors have mingled, about 10 mins.
  7. Bake sweet potatoes for 30 mins or until tender.
  8. Layer sweet potatoes, cheese, beans (strained), jackfruit, and bake at 400F for 5-10 mins or until everything is hot & melty. Layer with slaw and toppings.
  9. Enjoy, because, yum.


 

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