Jackfruit Bowl

Entrees

Entrees

PREP TIME: 30 minutes

COOK TIME: 1.5 hours

SERVINGS:

2 cans Young Green Jackfruit
4 cups Water
¼ cup Vegetable Broth
8 oz. Tomato Paste
1 Tbs. Fresh Minced Garlic
2 tsp. Ancho Chili Powder
1 tsp. Cumin
½ tsp. Cocoa
1 ½ tsp. Vinegar
¾ tsp. Tabasco Sauce
2 tsp. Cornstarch Slurry (equal parts cornstarch and cold water)
1 ½ cups Silk Almondmilk Yogurt Alternative (room temp)
Kosher Salt, to taste
Ground Black Pepper, to taste
Tajín-Mashed Avocado
- Avocado, split, pitted and skinned, as needed
- Tajín Seasoning, as needed
- Lime Juice, as needed
- Kosher Salt, as needed
Cilantro-Lime Crema
- ½ cup Silk^® Almondmilk Yogurt Alternative
- ½ cup Vegan Mayonnaise
- 2 Tbs. Cilantro, finely chopped
- 1 ea. Lime, zested and juiced
- Kosher Salt, to taste
Accouterments
- White Quinoa, cooked, as needed
- Pickled Red Onions, as needed
- Tajín-Roasted Corn, as needed
- Non-Dairy Cheese, grated, as needed
- Radish, sliced thinly, as needed
- Limes, wedges, as needed
- Cilantro, picked, as needed
- Salsa, as needed
- Pickled Jalapeño, sliced, as needed
- Pinto or Black Beans, cooked, as needed
- Shredded Kale, as needed

Silk Almondmilk Yogurt Alternative, Vanilla, 5.3oz & 24oz

For the Jackfruit: Rinse, drain, and thoroughly dry the canned jackfruit. Shred to desired consistency. Set aside.
For the Ancho Sauce: In a blender combine water, vegetable broth, tomato paste, garlic, chili powder, cumin, cocoa, vinegar and Tabasco. Blend until a smooth liquid forms, strain as desired.
In a pot, Bring sauce to a boil and then reduce heat to simmer for 30 minutes covered, add jackfruit simmer for an additional 30 minutes uncovered or up to 1 hour. Whisk the slurry into the hot, simmering liquid. Bring the mixture to boil, and boil it for 1 minute, whisking constantly. Remove from heat and stir in yogurt alternative (if the sauce is too hot and the yogurt is cold it may curdle). Season to taste.
For the Tajín-Mashed Avocado: Mash avocado and combine with remaining ingredients. Season to taste.
For the Cilantro-Lime Crema: In a small bowl, stir together all ingredients. Cover and refrigerate until ready to use.
To serve: Place quinoa and the bottom of the bowl, top with braised jackfruit, Cilantro-Lime Crema, Tajín-Mashed Avocado and desired accouterments.

Note: Ancho Chili- And Yogurt-Braised Jackfruit can be used in tacos, tortas, quesadillas, etc.

Silk Almondmilk Yogurt Alternative, Vanilla, 5.3oz & 24oz

DANONE IS PROUD TO BE A B CORP^TM

People using business as a force for good

LEARN MORE