“Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that’s so good you’ll never know you’re eating a plant-based protein instead of pork or beef.”


  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 6 garlic cloves, crushed
  • 1 medium New Mexico chile, stem and seeds removed
  • 1½ cups unsalted vegetable broth
  • 2 (20 ounce) cans green jackfruit in brine, rinsed and shredded
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 bay leaf
  • 3 cups hot cooked brown rice
  • 2 cups thinly sliced iceberg lettuce
  • 1⅓ cups chopped plum tomatoes (about 3 medium)
  • 1 cup unsalted canned black beans, rinsed
  • ½ cup chopped fresh cilantro
  • 1 lime, quartered


  • 1Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)
  • 2Return the chile sauce to the saucepan; add jackfruit, chili powder, salt, pepper and bay leaf. Bring to a simmer over medium-high heat. Reduce heat to medium-low, partially cover and cook until slightly thickened, 6 to 8 minutes. Discard the bay leaf.
  • 3Place ¾ cup rice in each of 4 shallow bowls. Top each with ¾ cup jackfruit mixture, ½ cup lettuce, ⅓ cup tomatoes, ¼ cup beans and 2 tablespoons cilantro. Serve with lime wedges.