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BBQ Jackfruit Burrito Bowl

Plant Based | Vegetarian | Main Meals| Nutritious| Vegan

CARBSKCALSTIMESERVESVEG SERVINGS
56g39325 mins34

MADE WITH RICED SWEET POTATO

Who needs meat in a burrito when a veggie version tastes THIS good? Containing 4 servings of veg, it's a total nutrient bomb. One for the weekly meal plan!

Ingredients:

  • 2 Pouches Fullgreen Riced Sweet Potato
  • 2 x 14oz cans of jackfruit (drained and shredded)
  • 1/2 teaspoon of garlic granules
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of red wine vinegar
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of cayenne pepper
  • 1 teaspoon of paprika
  • 3 tablespoons of soy sauce
  • 4 tablespoons of tomato puree
  • 2 tablespoons of olive oil
  • 2/3 cups water
  • 1 red pepper (sliced)
  • 1 orange pepper (sliced)
  • 1 can of black beans (drained and rinsed)
  • Lettuce
  • 1/2 red cabbage (sliced)
  • 5oz cherry tomatoes (diced)
  • 1/2 white onion (diced)
  • Handful of cilantro (chopped)
  • Juice of 1/2 lime
  • 1 avocado (sliced)

Method:

  • Start by making the BBQ sauce. In a bowl add garlic granules, balsamic vinegar, red wine vinegar, salt, cayenne pepper, paprika, soy sauce, tomato puree, olive oil and water. Combine.
  • Add the sauce to a pan over a medium heat and simmer for a few minutes before stirring in the jackfruit.
  • In a separate pan over a medium heat add a drizzle of oil and cook the peppers for a few minutes before adding the black beans. Cook for a further 5 minutes.
  • Prepare the salsa by combining the diced tomatoes, white onion, chopped coriander and lime juice.
  • Load up the bowls with sliced lettuce, red cabbage, riced sweet potato, jackfruit, black bean and pepper mix, slices of avocado, salsa and leftover lime wedges.

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