1Heat the oil in a large frying pan over medium-high heat. Add onion and peppers. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano, and cumin. Cook, stirring, for 30 seconds or until fragrant. Then add the jackfruit mince and continue to cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until nicely browned.
2Add the tinned tomatoes and 150ml of water, then bring to a simmer and cook for 5 minutes. Stir in the brown rice, reduce heat to medium-low, and cook, uncovered, for 8 to 10 minutes or until liquid is absorbed.
3Once cooked adjust the seasoning and top with the vegan sour cream, avocado, coriander, chili, and serve with lime wedges.
Jackfruit Burrito Bowl
September 1, 2021
FOOD IN THE FAST LANE 🔥 It's Quick, it's Easy, it's Delicious