Pulled barbecue jackfruit & avocado salsa

Created by the wonderful Mindful Chef

Vegan recipes delicious pulled barbecue jackfruit & avocado salsa

Sweet and smoky, maple-chipotle barbecue sauce is the perfect partner for hearty pulled jackfruit. Fluffy brown rice and creamy avocado, a vitamin E source, kick the flavour up another notch while keeping it healthy.

Cooking Instructions

  1. Boil a kettle. Rinse the rice, then place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.

  2. Finely slice the onion. Dice the pepper. Drain the jackfruit and rinse.

  3. Heat 1 tbsp oil on a medium heat. Cook three-quarters of the onion for 5 mins, until softening. Stir in the paprika, cumin, and pepper. Add the jackfruit to the pan and cook for 3 mins, breaking it up slightly with a wooden spoon.

  4. Add the tomato puree, chipotle (use 1 tsp for a medium spice level), maple syrup and 300ml boiling water to the jackfruit. Place a lid on the pan and simmer for 15 mins, stirring occasionally, until the jackfruit has softened. Season with sea salt and black pepper, and pull the jackfruit pieces apart with forks. Add more water to thin the sauce, if needed.

  5. Meanwhile, make the salsa. Peel the avocado and destone; roughly chop into small cubes. Roughly chop the coriander leaves. Place the avocado cubes, coriander and remaining onion slices into a bowl with juice from half the lime and a pinch of sea salt.

  6. Serve the barbecue jackfruit with the rice and salsa. Drizzle over the remaining lime juice.

Cook time: 30 mins

Cuisine: Mexican

Ingredients

  • 1 avocado

  • 2 tsp chipotle paste

  • 1 handful of fresh coriander

  • 1 tsp ground cumin

  • 225g jackfruit (drained)

  • 1 lime

  • 2 tsp maple syrup

  • 1 red onion

  • 1 tsp smoked paprika

  • 1 red pepper

  • 80g brown rice

  • 2 tbsp tomato puree

Nutritional Information

  • Calories: 467

  • Protein: 8g

  • Carbs: 60g

  • Fat: 22g

Soul'D