Craving the satisfying, savory flavor of tacos but want a lighter, plant-powered option? Look no further! These Jackfruit and Cauliflower Taco Bowls deliver all the zesty taste you love in a quick, low-carb, and incredibly easy-to-make meal. Young jackfruit has a magical, meaty texture that perfectly mimics pulled pork, making it the ultimate star of this vibrant and healthy dish. Get ready for your new favorite weeknight dinner!
Ingredients
• 1 tbsp / 15ml olive oil
• 1 can (drained weight 9.8 oz / 280g) young green jackfruit in water, drained and rinsed
• 1 tbsp / 15ml taco seasoning
• 1 tsp / 5g garlic powder
• 1 tsp / 5g onion powder
• 1 package (12 oz / 340g) cauliflower rice, fresh or frozen
• 1 cup / 67g frozen kale
• For Serving (Optional)
• Guacamole
• Shredded vegan cheese
• Fresh cilantro
• Lime wedges
Instructions
1. Prepare the Jackfruit: Drain the jackfruit thoroughly and rinse it under cold water. Pat it dry. Using your hands or two forks, shred the jackfruit pieces to resemble pulled meat. Chop any larger core pieces.
2. Sauté the Jackfruit: Heat the olive oil in a large sauté pan or skillet over medium-high heat. Add the shredded jackfruit and cook for 3-4 minutes, allowing it to brown slightly.
3. Add Seasonings: Sprinkle the taco seasoning, garlic powder, and onion powder over the jackfruit. Stir well to coat everything and cook for another minute until fragrant.
4. Cook the Veggies: Add the cauliflower rice and frozen kale to the pan. Stir to combine with the seasoned jackfruit. Continue to sauté for 5-7 minutes, or until the cauliflower rice is tender and the kale is heated through.
5. Serve: Divide the mixture into bowls. Top with your favorite optional garnishes like a dollop of guacamole, a sprinkle of vegan cheese, fresh cilantro, and a squeeze of fresh lime juice.
Nutritional Information
• Estimated per serving (makes 2 servings, without optional toppings)
• Calories: 225 kcal
• Protein: 5g
• Carbohydrates: 25g
• Fiber: 12g
• Net Carbs: 13g
• Fat: 10g
Pro Tips
• For the best texture, rinse the canned jackfruit very well to remove any briny flavor from the packing liquid.
• Don’t overcrowd the pan. Sautéing the jackfruit first in a single layer helps it develop a delicious, slightly crispy texture before you add the other .
• A generous squeeze of fresh lime juice just before serving brightens up all the flavors and cuts through the richness.
• Feel free to add other veggies like diced bell peppers or onions. Sauté them for a few minutes before adding the jackfruit.
FAQ
Q: What does jackfruit taste like in this recipe
A: Young green jackfruit has a neutral flavor and a meaty, shreddable texture that is very similar to pulled pork. It does an excellent job of absorbing the savory taco seasoning, garlic, and onion powder, making it the perfect plant-based meat substitute for this dish.
Q: Where can I find young green jackfruit
A: You can typically find canned young green jackfruit packed in water or brine in the international or Asian food aisle of most major supermarkets. Be sure to buy ‘young’ or ‘green’ jackfruit, not the ripe version packed in syrup, which is sweet and not suitable for this savory recipe.
Q: Can I add other vegetables to this taco bowl
A: Yes, absolutely! This recipe is very versatile. Diced bell peppers, onions, or zucchini would be great additions. For best results, sauté them for a few minutes to soften before you add the jackfruit to the pan.
Q: Is this Jackfruit and Cauliflower Taco Bowl recipe keto-friendly
A: With 13g of net carbs per serving (without optional toppings), this taco bowl can fit into many low-carb and ketogenic diets. To keep it keto-friendly, be mindful of your toppings and choose low-carb options like guacamole, vegan cheese, and cilantro.
