Jackfruit Rice Bowl with Black Bean Mango Salsa
This plant based Jackfruit Rice Bowl is taco seasoned and topped with a slightly spicy and super flavorful Black Bean Mango Salsa!
Servings 3
Ingredients
For the black bean mango salsa:
- 15 oz. black beans rinsed and drained
- 1 clove garlic minced
- 1/4 cup onion chopped
- 1 pickled jalapeño chopped
- 1 mango peeled and chopped
- 1 cup tomato chopped
- 1 lime juiced
- 2 tbsp. fresh cilantro chopped
- 1/4 tsp. ancho chile pepper
- Salt and pepper to taste
For the jackfruit rice bowl:
- 1-2 tbsp. olive oil
- 20 oz. can green jackfruit in brine rinsed and drained
- 1/4 cup taco seasoning
- 3/4 cup water
- 1 lime juiced
- 1 cup brown rice cooked and warmed up
- Optional: fresh cilantro to garnish
Instructions
For the black bean mango salsa:
- In a large bowl, combine the black beans, garlic, onion, jalapeño, mango, and tomato.
- Stir in the lime juice, fresh cilantro, and ancho chile pepper.
- Season with salt and pepper and serve.
For the jackfruit rice bowl:
- Heat the olive oil in a skillet over medium heat.
- Add the jackfruit and cook 10-15 minutes, covered, or until jackfruit softens and breaks apart easily.
- Then, add the taco seasoning, water, and lime juice.
- Cook until the sauce begins to thicken and soaked up by the jackfruit, about 2-3 minutes.
- Remove the jackfruit from heat and assemble the rice bowls.
- Add the rice to the bowl first. Then, top with jackfruit and black bean mango salsa.
- Garnish with fresh cilantro, if desired.