Pulled Jackfruit Burrito Bowl
with Garlic Rice & Sour Cream
- Milk
- May contain traces of allergens
- Peanuts
You've heard of pulled pork, now we're bringing you an irresistible veggie version - pulled jackfruit marinated with mild chilli and lime. And what better way to debut it than in a tried-and-true burrito bowl that requires no fussy assemblage – it’s straight in the bowl and ready to jump into your mouth!
Ingredients
2 clove
garlic
1 packet
basmati rice
½ tin
sweetcorn
1 unit
tomato
1 bunch
spring onion
1 bunch
coriander
1 packet
Chilli & Lime Jackfruit
(May be present: Peanuts)
1 packet
sour cream
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Drain the sweetcorn (see ingredients list). Roughly chop the tomato. Thinly slice the spring onion. Roughly chop the coriander.
Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, then add the tomato, spring onion and a drizzle of olive oil to the charred corn. Season with a pinch of salt and pepper. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the chilli & lime jackfruit and water (for the sauce) and cook, stirring regularly, until heated through, 3-4 minutes.
While the jackfruit is cooking, add the sour cream to a small bowl and season to taste.
Divide the garlic rice and pulled jackfruit between bowls. Top with the sour cream and charred corn salsa. Garnish with the coriander.
