Pulled BBQ Jackfruit Burrito Bowl
with Tomato Salsa & Sour Cream
You've heard of pulled pork, now we're bringing you an irresistible veggie version - pulled jackfruit marinated with mild chilli and lime. And what better way to debut it than in a tried-and-true burrito bowl that requires no fussy assemblage – it’s straight in the bowl and ready to jump into your mouth!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
basmati rice
½
avocado
1
tomato
1
carrot
1 bunch
spring onion
1 packet
sour cream
(Contains Milk; )
1 packet
BBQ Marinated Jackfruit
(May be present Peanut. )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, stir, then bring to boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice avocado in half. Scoop out flesh and thinly slice. Roughly chop tomato. Grate carrot. Thinly slice spring onion. • In a medium bowl, combine tomato, spring onion and a drizzle of olive oil. Season with salt and pepper. Set aside.
• Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook carrot until softened, 2-3 minutes. • Add BBQ marinated jackfruit and a splash of marinade sauce and cook, stirring, until heated through, 3-4 minutes. • Remove from heat, then add some sour cream (1 tbs for 2 people / 2 tbs for 4 people). Stir to combine and season to taste.
• Divide garlic rice between bowls. Top with pulled BBQ jackfruit, tomato salsa and avocado. • Dollop with sour cream to serve.