Vegan Barbacoa Burrito Bowl
Discover the bold, smoky flavors of this Vegan Barbacoa Burrito Bowl, a plant-based twist on a classic favorite! Shredded jackfruit simmers with chipotle peppers, smoky paprika, and warming spices, creating a rich and savory centerpiece reminiscent of traditional barbacoa. Layered over a hearty base of fluffy brown rice, this bowl comes alive with toppings like black beans, sweet corn, creamy avocado, juicy tomatoes, and a drizzle of tangy vegan sour cream. This colorful and nutrient-packed bowl is a feast for both the eyes and the taste buds, perfect for a quick yet satisfying dinner. Ready in just 50 minutes, it’s a must-try for anyone craving comforting, flavor-packed vegan Mexican cuisine!
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned jackfruit
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, minced chipotle peppers in adobo sauce
- 1.5 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 cup vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, cooked corn kernels
- 2 cups cooked brown rice
- 1 medium, sliced avocado
- 1 medium, diced tomato
- 0.25 cup, chopped cilantro
- 0.5 cup vegan sour cream
- 2 stalks, chopped green onion
Instructions
Drain and rinse the canned jackfruit, then cut off the core portion and shred the rest into pieces that resemble pulled meat.
In a large saucepan, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and chipotle peppers, cooking for an additional 2 minutes until fragrant.
Add the shredded jackfruit to the saucepan. Sprinkle with smoked paprika, cumin, oregano, and ground cinnamon. Stir well to coat.
Pour in the vegetable broth and lime juice. Season with salt, then stir to combine all ingredients.
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to ensure even cooking and flavor infusion.
While jackfruit is cooking, heat the black beans and corn in a small pan until warmed through.
To assemble the bowls, start with a base of cooked brown rice in each bowl.
Top the rice with a portion of the jackfruit barbacoa mixture, black beans, and corn.
Add slices of avocado, diced tomato, and a sprinkle of chopped cilantro.
Drizzle with vegan sour cream and garnish with chopped green onion.
Serve immediately and enjoy your Vegan Barbacoa Burrito Bowl!
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7024 mg | 305% | |
| Total Carbohydrate | 471.9 g | 172% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 198.6 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 6591 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
