Homemade Chipotle Barbacoa Burrito Bowl (Vegan)

I have been craving a chipotle burrito bowls for a while but was not too keen on loading m bowl up with a ton of sodium and fat so I thought I would make a health version at home. I took on the challenge of veganizing the barbacoa option at chipotle which is actually a pulled pork option. In this recipe, I used jack fruit and it was so bomb. I kept it super simple but feel free to add more toppings if you wish. Some vegan sour cream will also do very well on top.

Makes 2-3 servings

Ingredients

  • Fajitas
    • 1/2 medium red onion sliced into rings
    • 1/3 large green bell pepper sliced
    • 1/3 large red bell pepper sliced
    • 1/2 tsp onion  and garlic powder
    • 1 tbsp olive oil
    • 1/4 cup water
    • salt to taste
    • smoked paprika to tase
  • Salsa
    • 1 tomato diced
    • 1/2 onion diced
    • 1 tbsp chopped cilantro
    • squeeze of half a lime
    • salt and pepper to taste
  • Jackfruit pulled pork
    • Spices: 1 tsp of garlic, onion powder and oregano powder, 1/2 tsp cumin powder 1/4 tsp cloves, 1/2 tsp cayenne pepper
    • 1 can of young jackfruit in water shredded and rinsed very very well. Rinsing well takes away the taste of the preservatives.
    • 2 tsp maple syrup
    • 1 tsp molasses
    • 2 tsp soy sauce
    • 1/4 cup of water

 

DSC_2384Directions

  1. Make the salsa first by chopping all your ingredients  and mixing in the lime juice, salt and pepper. Setting it aside allows the flavour to really marinate.
  2. After, with a pan at medium heat, heat the avocado oil and add the peppers, onions and spices for the fajitas. Cover the pan to let the peppers and onions soften up. Add the water after 5 mins to keep the pan from drying. Take the fajitas of the stove when nice and soft
  3. For the barbacoa, in a pan at medium heat, add the avocado oil and let it heat up. After add the jackfruit and allow it to dry out and take on a bit of a char. This takes about 5-10 minutes. After, add the spices, maple syrup, molasses, soy sauce and water, mix well and cover for a few minutes to allow the jackfruit to pick up the flavour. After about 10 minutes, take the jackfruit of the fire
  4. I served the jackfruit and barbacoa with brown rice, a side of shredded lettuce, the salsa, freshly steamed corn and some avocado

 

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