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Spicy Jackfruit Rice Bowl

Serves 4
Time 35 min
Tropical jackfruit has a mild pineapple-like flavor and toothsome texture when raw, but the real surprise comes when it’s cooked. Get ready for a dish so packed with flavor that it makes a great vegan meat substitute. Here we serve it over rice, and it’s great in tacos or burritos, too.
Ingredients
  • 2 teaspoons canola oil
  • 1 medium white onion diced, divided
  • 4 cups seeded and diced fresh jackfruit (use pods and core, discarding skin and seeds)*
  • 1 serrano chile or jalapeño pepper diced (leave seeds in)
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon fine sea salt
  • Juice of 1 orange
  • 2 cups cooked brown rice
  • 1/2 cup chopped fresh cilantro
  • Lime wedges for serving
Method

Heat oil in a large skillet over medium heat. Set aside 1/3 cup chopped onion for garnish; add remaining onion to skillet and cook, stirring, until golden brown, about 8 minutes. Add jackfruit, serrano, chili powder and salt. Cook, stirring, for 1 minute. Add orange juice, cover and simmer, stirring frequently, until jackfruit is tender and some pieces begin to fall apart, 20 to 30 minutes; add water 1/4 cup at a time if mixture gets too dry.

Divide rice among 4 bowls. Top with jackfruit, reserved onion and cilantro and serve with lime wedges. 

*You can also use 2 (20-ounce) cans drained and finely diced young green jackfruit in place of fresh jackfruit; just double the amount of orange juice to preserve the dish's sweet-spicy flavor balance.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons canola oil
  • 1 medium white onion diced, divided
  • 4 cups seeded and diced fresh jackfruit (use pods and core, discarding skin and seeds)*
  • 1 serrano chile or jalapeño pepper diced (leave seeds in)
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon fine sea salt
  • Juice of 1 orange
  • 2 cups cooked brown rice
  • 1/2 cup chopped fresh cilantro
  • Lime wedges for serving