If you have you have been following me for a while you know how much I am obsessed with Jackfruit. Therefore I am so excited that Sainsbury’s has recently launched a Sweet & Smoky BBQ pulled jackfruit which by the way taste absolutely incredible! Apart from being super delicious savoury jackfruit is such an healthy meat replacement and it works so perfectly in tacos, burgers or sandwiches or even in chilli kind of dishes. I love this burrito bowl as it’s packed with so many different flavours and textures but it’s also rich in nourishing wholesome plant based foods. I love the contrast of flavours between the rich smokiness of the jackfruit with the freshness of the tomatoes and avocado and the earthiness of the beans. It’s super filling and satisfying and any leftovers are great for packed lunches too.

Ingredients:

Serves 2

1 pack of Sainsbury’s Sweet & Smoky BBQ pulled Jackfruit
1 cup of cooked brown rice
2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well)
1 cup of cooked sweet corn
1 cup of cherry tomatoes
1/2 red onion finely chopped
1 avocado
1 1/2 lime
a generous handful of chopped coriander
a sprinkle of chilli flakes (optional)

For the refried beans:

1 can of drained and rinsed red kidney beans ( black beans will work as well)
1 clove of garlic crushed
1/2 red onion finely sliced
1 tablespoon of tamari or soy sauce
1 tablespoon of tomato puree

Place the Sainsbury’s BBQ jackfruit in the oven at 200 degrees celsius and cook for 30 minutes.
While the jackfruit is cooking prepare the rest. To make the refried beans heat up one tablespoon of oil in a frying pan and add the sliced onion. Cook the onion for about 5-8 minutes until soft and slightly caramelised. Add the crush garlic and cook for another minute stirring from time to time to prevent from burning. Add the kidney beans, tamari sauce and tomato puree. Turn the heat down and let the beans cook for 20 minutes.Add a splash of water if they become too dry.
Chop the cherry tomatoes into quarters and add them into a bowl together with the finely chopped onion, some chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.
To make the guacamole simply mash the avocado into a small bowl and add the juice of 1/2 lime and a pinch of salt. You can also add some extra chopped tomatoes if you like it a bit chunkier or just leave it as it is.
Once the BBQ jackfruit is cooked with 2 forks shredded it into small pieces (it should come part very easily).

To assemble the bowl: place the greens at the bottom, add the cooked brown rice, sweetcorn, refried beans, guacamole the tomato and onion salsa and finally the BBQ jackfruit. Sprinkle everything with the fresh chopped coriander, chilli flakes (optional) and a generous squeeze of lime. Enjoy!

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