Jackfruit Burrito Bowl

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreePlant Based
CALORIES
337kcal
protein
2.1g
carbs
15.1g
fat
224g
serves
2serves

Introduction

I know. I’m late to the Jackfruit game.

You all know that I’m a true meat eater but I’ve been drifting towards a more balanced approach lately and trying to incorporate a number of meat-free meals into our week.

Let’s be clear, with a pair of tradesman carnivores in the house, I need to make sure that what goes in front of them is both creative AND delicious.

When I started looking for recipes using jackfruit all I could find was what seemed like a million “pulled pork” recipes. Now, I don’t have a problem with that but I wanted to start playing with some fresh, fast summer dishes.

I thought of one of my favourite summer treats from way back, a chicken gyros eaten while walking around the waterfront on a hot night.

I took all of the bright and zesty flavours of a greek marinade and infused the shredded jackfruit with them and then added it to a bowl of all of the other fresh flavours that I remember.

The pita wrap isn’t necessary, in my opinion, but if you want to serve this with pita then you go for it.

Enjoy!

The recipe

Ingredients

1 can of jackfruit, drained and shredded
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoons of red wine vinegar
2 tablespoons of fresh oregano, finely chopped (or 2 teaspoons of dried)
2 teaspoons of minced garlic
1 teaspoons of salt
0.5 teaspoon of finely ground pepper
1 teaspoons of fresh thyme, finely chopped
2 cups of baby spinach leaves
1 small cucumber, cut into ribbons
6 cherry tomatoes, halved
1/4 of a red onion, thinly sliced
1/2 cup of tzatziki
Lemon wedges, to serve

Directions

Step 1
Combine all of the marinade ingredients in a mixing bowl.
Step 2
Add the shredded jackfruit and toss to fully coat.
Step 3
Seal or cover and place in the fridge for 1 hour, turning every now and then if possible.
Step 4
When ready to cook, heat your bbq or grill pan to high and spray lightly with oil.
Step 5
Drain the marinade from the jackfruit and toss it into your hot pan.
Step 6
Sear the jackfruit until browned and heated through.
Step 7
Layer the spinach, cucumber, tomatoes and red onion slices in a big serving bowl and add the jackfruit.
Step 8
Finish off with a dollop of tzatzki and a squeeze of lemon juice.
Tried it? Share it!
Tag @naomisherman_foodcreative

Tried it? Add your review

[wpse_comments_template]
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
© NAOMI SHERMAN FOOD CREATIVE 2022
Website by Duende Studio
cartchevron-down
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram