I love dinner options that I can prepare ahead of time, and this jackfruit burrito bowl is a perfect example. I can whip up all the elements on a Sunday and have a healthy, delicious dinner ready and waiting for me!

Ingredients List

Coriander Lime Rice

• 1 cup rice
• Juice of a lime
• 3tbs coriander

Jackfruit

• 2 cans young green jackfruit in water
• 1tbs cumin
• 1tbs paprika
• 2tsp coriander
• 1/2tsp chili powder
• 1/4 cup tomato paste

Smokey Corn

• Can of corn or 2 husks of corn
• 1.5tsp smoked paprika
• 1tsp chilli powder
• 1tsp liquid smoke (optional)

Sautéed Capsicum

• 1 green capsicum
• 1 red capsicum

Tomato Salsa

• 2-3 medium tomatoes
• 1/2 red onion
• 1/4 cup coriander
• 1 red chilli
• 2tbs lime juice

Other

• Lettuce
• Avocado (I use my go-to guacamole)

Steps

For the rice

1. Cook the rice using your normal methods (I use my rice cooker) then fluff with a fork when done
2. Stir through the lime juice
3. Finely chop the coriander and stir through

For the jackfruit

1. Drain and rinse the jackfruit and remove any hard parts of the core
2. Heat some oil in a pan and add the jackfruit and spices, stirring to combine
3. Add the tomato paste and saute for 10 minutes, using your spatula to break the pieces up

For the smokey corn

1. Drain and rinse the corn or remove the kernels from the cob
2. Add to the fry pan with the spices and stir well
3. Cook for 8-10 minutes, stirring occasionally, until the corn just starts to char

For the sautéed capsicum

1. Slice the capsicums and deseed
2. Heat some oil in a pan and cook until starting to char

For the salsa

1. Dice the tomatoes and red onion and combine in a bowl
2. Finely chop the coriander and chilli and stir though
3. Add lime juice and stir to combine, then set aside for the flavour to develop

Then you just have to build your own jackfruit burrito bowl! I like a good spoonful of each option, topped off with a generous dollop of guacamole and some crunchy lettuce. Perfect!

I know that list of ingredients and steps looks very long, but I promise you it’s simple! While the rice is cooking you can get pretty much everything else done, and everything reheats well too which is something that is always important to me. Plus it’s packed with colour, flavour and textures – seriously what’s not to love about this jackfruit burrito bowl!

This is definitely an excellent summer evening dinner option with fresh corn, tomatoes and capsicums adding so much delicious flavour. I was extra lucky that mum’s lime tree was covered in fruit so I had plenty of lime juice to go around too!

Who wants to give this jackfruit burrito bowl a try?

I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!

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