This plant based Jackfruit Rice Bowl is taco seasoned and topped with a slightly spicy and super flavorful Black Bean Mango Salsa!
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What’s the weirdest thing you’ve purchased during this pandemic? My three weirdest purchases have been a four pack of assorted live succulents that came with a rose quartz crystal, a hefty 25 pound bag of wild birdseed (that my husband and I extensively researched before purchasing), and about 10 cans of unripened jackfruit.
I bought the succulents while we were planting our backyard garden, so I guess it wasn’t that weird. The crystal was a bonus that’s now hanging out in a terrarium. The birdseed is obviously for our flock of backyard friends that have kind of turned into our extended pets and an easy source of entertainment. And the jackfruit was to keep my cravings for this meatless wonder satisfied while avoiding the grocery store!
Jackfruit Rice Bowl with Black Bean Mango Salsa
The other day, I was craving something a little different for lunch. So I cracked open a can of jackfruit and made myself a rice bowl. I could have topped the rice bowl with jarred salsa and called it a day. But I also had a can of black beans, a mango, and a whole bunch of cherry tomatoes from our garden to use. So I made a simple black bean and mango salsa to add to my bowl.
I cooked the jackfruit in some olive oil until it started to soften and shred apart. Then, I added taco seasoning and lime juice to it. While that was cooking, I made some brown rice. I like to cook my rice in half water and half vegetable broth to give it a little flavor.
Once everything was done cooking, I put it all together in a bowl, and sprinkled some more fresh cilantro on top. It honestly didn’t need anything else! There’s a lot of flavor packed into this bowl from the taco seasoned jackfruit to the slightly spicy salsa!
If you want to lay off the spice, you can use half of a jalapeño in the salsa. I used pickled jalapeños since they’re not as spicy as fresh peppers. If you really want more flavor than spiciness, remove the white pith, rib, and seeds since that’s where the heat is.
- 15 oz. black beans, rinsed and drained
- 1 clove garlic, minced
- 1/4 cup onion, chopped
- 1 pickled jalapeño, chopped
- 1 mango, peeled and chopped
- 1 cup tomato, chopped
- 1 lime, juiced
- 2 tbsp. fresh cilantro, chopped
- 1/4 tsp. ancho chile pepper
- Salt and pepper, to taste
- 1-2 tbsp. olive oil
- 20 oz. can green jackfruit in brine, rinsed and drained
- 1/4 cup taco seasoning
- 3/4 cup water
- 1 lime, juiced
- 1 cup brown rice, cooked in 1 cup water + 1 cup vegetable broth
- Optional: fresh cilantro, to garnish
- In a large bowl, combine the black beans, garlic, onion, jalapeño, mango, and tomato.
- Stir in the lime juice, fresh cilantro, and ancho chile pepper.
- Season with salt and pepper and serve.
- Heat the olive oil in a skillet over medium heat.
- Add the jackfruit and cook about 10-15 minutes, covered, or until the jackfruit softens and can break apart easily.
- Then, add the taco seasoning, water, and lime juice.
- Cook until the sauce begins to thicken and soaked up by the jackfruit, about 2-3 minutes.
- Remove the jackfruit from heat and assemble the rice bowls.
- Add the rice to the bowl first. Then, top with jackfruit and black bean mango salsa.
- Garnish with fresh cilantro, if desired.
You’ll get about two or three rice bowls out of this recipe and end up with extra black bean mango salsa. Use it with homemade tortilla chips, or to top a taco salad. It’s so good that you could honestly eat it on its own like a bean salad. However you use the leftovers, you’ll be happy you had extra!
Did you make this Jackfruit Rice Bowl with Black Bean Mango Salsa recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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