Pueblo Chile de árbol & Tamarind Jackfruit Burrito Bowl
Ingredients
1 Can Young Jackfruit (in brine not syrup)
2/3 Cup Salsa
2/3 Cup Water
1 Can Chickpeas (or sub out chickpeas for tortilla chips and skip the chickpea roasting steps below)
2 Tbsp Olive Oil
1 Cup Dry Quinoa
1 Pineapple
1 Jalapeño
1 Bunch Fresh Cilantro
1 Lime
3 Cloves of Garlic
1 Orange Pepper
1 Cup Ripped Kale Leaves
1/4 Red Onion
1 Can of Corn
1 Tbsp Honey Mustard
1/4 Cup White Wine Vinegar
1/3 Cup Olive Oil
Spices: Chili Powder, Cumin, Cayenne, Paprika, Salt & Pepper
Instructions
Makes Appx: 4 Bowls
Total Cook & Prep Time: 45 Minutes
Note: Crunchy chickpeas can also be subbed out for tortilla chips if you prefer!
Preheat the oven to 350 F and layout a baking sheet with parchment paper.
Rinse and drain chickpeas and place in a mixing bowl.
Add 1 tbsp olive oil, 1 tbsp of Pueblo Chile De árbol & Tamarind along with 1 tsp of cumin, paprika, Chili powder, and cayenne pepper. Toss until the chickpeas are coated.
Spread the chickpeas out on the lined pan and roast in the oven for 45 minutes.
In the meantime, empty 1 can of young jack fruit into a mixing bowl, using your fingers to break up the pieces of fruit into a shredded meat consistency.
Place a large frying pan on medium heat with 1 tbsp of olive oil.
Once heated, add 2 cloves of minced garlic, and a dash of cumin, paprika, Chili powder, and cayenne. Allow the garlic and spices to simmer for 2-3 minutes or until fragrant.
Add jackfruit to the frying pan along with 2/3 cup of salsa and equal parts water, add 2 tbsp of Pueblo.
Bring the jackfruit pan to a bubble, reduce heat, and simmer for 25 minutes or until the jackfruit has absorbed most of the sauce.
On a separate burner, bring 2 cups of water and 1 cup of dried quinoa to a boil. Once boiling, cover, and reduce heat for 20 minutes or until all of the liquid is absorbed (appx 15-20 minutes).
While jackfruit, quinoa, and chickpeas are cooking, prepare the bowl’s veggies, dressing, and toppings.
Pineapple Salsa: if you do not have a a chopper, finely chop 1 cup of pineapple, 1/4 of a red onion, juice of 1/4 lime, and 1/4 cup finely chopped fresh cilantro. Otherwise, add all ingredients to a rough chopper until salsa texture is achieved.
Guacamole: mash 1 avocado with juice of 1/4 lime, 1 garlic clove, and a dash of salt, pepper, and Pueblo.
Finely chop up orange pepper and rip kale - set aside.
Once jackfruit has absorbed the sauce simmering in the frying pan, increase the oven heat to 400 F.
Spread the jackfruit out on another lined pan and place into the oven alongside the chickpeas. Flip the chickpeas at this time.
Allow jackfruit and chickpeas to crisp for another 15- 20 minutes. Chickpeas should be crunchy and jackfruit will become slightly crisped at the ends.
Pineapple Jalapeño Dressing: Add 1/2 cup chopped pineapple, 1/2 jalapeño, 1/3 cup cilantro, juice of 1/2 lime, 1 tbsp honey mustard, 1/4 cup white wine vinegar, 1/3 cup olive oil into a blender and blend until smooth.
Remove jackfruit and chickpeas from the oven, and quinoa from the stove.
Ina large bowl, mix together quinoa, ripped kale, orange peppers, and corn. Add in half of the Pineapple Jalapeño dressing and mix until combined.
Portion out the base the mix into separate bowls.
Top each bowl with jackfruit, salsa, guacamole, and chickpeas. Drizzle each bowl with a bit more Pineapple Jalapeño dressing.