Vegan Burrito Bowls with Shredded Mexican Jackfruit

Last Updated on December 2, 2023 by Christin Gillespie

Vegan Burrito Bowls with Shredded Mexican Jackfruit is a hearty, yet healthy recipe that is loaded with flavor. Made with spicy jackfruit, protein-rich black beans, roasted sweet potato, authentic fajitas, cilantro-lime cauliflower rice, and chunky guacamole. This vegan burrito bowl recipe is full of classic Mexican favorites and is perfect for an easy weeknight dinner.

Friday has arrived, as has Fiesta Friday on the blog. Tonight’s vegan Mexican recipe is something a little different. It includes all the Mexican staples, but this time we’re jazzing things up with the addition of shredded Mexican jackfruit. 

Hear me out. It’s so flavorful, so delicious, and almost reminds me of shredded chicken. The trick to making jackfruit super tasty is the spices and we’re bringing the heat. Literally and figuratively.

This vegan burrito bowl recipe includes melt in your mouth spicy jackfruit, protein-rich black beans, roasted sweet potato, authentic veggies, cilantro-lime cauliflower rice, and of course, guacamole. It’s basically like the typical burrito bowl, but up a notch. Best of all, it’s pretty easy to make.

I know that directions may appear lengthy, but I promise you it’s practically fool proof. You got this! If you have any questions prior to making, please let me know in the comments below & I’ll respond ASAP.

Anyway, I will let you go – can’t wait for you to dig into this Vegan Burrito Bowls with Shredded Mexican Jackfruit, I know you’re going to love it!

Why You’ll Love This Vegan Burrito Bowls Recipe

• Loaded with Mexican Flavor: Even though this burrito bowl has a twist to it from the shredded jackfruit, it still maintains the authentic Mexican flavor that we all love.
• Nutrient Packed: Full of vibrant vegetables, protein-rich beans, and creamy healthy fats, this vegan burrito bowl recipe is the optimal plant-based meal.
• Completely Customizable: With this Vegan Burrito Bowls with Shredded Mexican Jackfruit recipe, you have the flexibility to add in your favorites! Such as the colors of bell peppers, onions, and beans!

Ingredients

• Organic Jackfruit: The star of this burrito bowl is the Mexican jackfruit. You want to look for organic young green jackfruit in brine. 
• Organic Beans: The beans are the staple for this vegan burrito bowl & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Red Bell Pepper: For the fajitas of course! You can use green, orange, or yellow, if you don’t have red on hand.
• Organic Red Onion: The under-rated staple for this dish. We’ll be adding it to the fajitas and the guacamole!
• Organic Sweet Potato: The sweet potato can be peeled or roasted with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh and I used garnet sweet potato in case you’re curious.
• Organic Cauliflower Rice: Even though cauliflower rice isn’t technically rice, it looks like rice. You can find pre-made organic frozen cauliflower rice at your local health foods store. 
• Organic Garlic: I love adding garlic to any & all of my dishes. I highly suggest using fresh garlic, because it adds the best flavor.
• Organic Spices: Chili powder, ground cumin, chipotle chili powder, sea salt, and black pepper, are the spices used to season this vegan burrito bowl. 
• Organic Fresh Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Lime: We’ll be adding fresh squeezed lime juice to the jackfruit, cauliflower rice, as well as the guacamole!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have organic avocado oil though, a few splashes of filtered water or even low sodium vegetable broth will do just the trick.

How To Make

1. Roasted Veggies. Preheat the oven to 400 degrees F. Slice the sweet potatoes and thinly slice the onion, as well as the bell pepper. Add to a baking tray lined with parchment paper. Toss twitch the avocado oil, sea salt, & black pepper. Bake for 20 – 25 minutes.
2. Jackfruit. Rinse and drain jackfruit. Using a fork, pull the jackfruit into shredded pieces. Use a fork to “pull” it so it has a stringy texture. Heat a large skillet over medium. Once hot, add the oil and onion. Sauté for 2 minutes. Add the minced garlic, jackfruit, tomato paste, and the spices. Stir until combined. Cook for 10 minutes, stirring occasionally. Once done, stir in the lime juice.
3. Beans. Add beans to a small saucepan over medium heat and season with sea salt & black pepper. Once bubbling, lower heat and stir occasionally.
4. Cauliflower Rice. Heat a pan over medium heat. Once hot, add the avocado oil, along with the garlic. Sauté for 2 minutes, stirring frequently. Then add frozen cauliflower rice and stir to coat. Cook for 5 minutes until defrosted. Remove rice from heat and stir in the lime juice, spices, and fresh cilantro. Set aside.
5. Guacamole. In a medium sized bowl, combine the ripe avocados with lime juice, diced red onion, a pinch of sea salt, and a handful of fresh cilantro. Mash using a back of  fork until desired texture. I like mine chunky.
6. Serve. Divide cauliflower rice between serving bowls, top with the roasted veggies, shredded jackfruit, black beans, and a dollop of guacamole. Enjoy! 

Tips for Making this Vegan Burrito Bowl Recipe Perfectly

• Organic Beans: Black beans or pinto beans both pair deliciously with this healthy burrito bowl recipe.
• Organic Cauliflower Rice: For this specific burrito bowl recipe, I used pre-made organic frozen cauliflower rice from my local health foods store.
• Organic Vegetables: Use your favorite color of bell pepper – red, orange, green, or yellow!
• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating Vegan Burrito Bowls

Although these vegan burrito bowls are best fresh, they can definitely be made in advance for meal prep. Just be sure to let the burrito bowl ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container in the refrigerator for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. I don’t recommend preparing the guacamole until the burrito bowl is ready to enjoy. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer burrito bowl ingredients to an oven-safe bowl. Place in the oven for about 20 minutes, until warmed through. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Mexican Recipes You’ll Love

• Vegan Sweet Potato Burrito Bowls
• Vegan Red Enchilada Rice
• Butternut Squash Burrito Bowls
• Cauliflower Rice Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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