mojo jackfruit plates with citrus pineapple salsa
Remember the Mojo Portobello Tacos? That marinade, simmered with jackfruit, piled atop a bed of white rice with a tangy pineapple salsa to finish = this easy weeknight dinner.
I used to meal prep each week, but largely fell away from that habit. Despite, I still love a meal that offers leftovers for quick lunches, since lunches often suck to think up and particularly for me because I grow famished fast around midday.
These Mojo Jackfruit Plates are perfect for those needing a couple of full meals remaining from dinner to tide over the workweek. The primary cooking component is the jackfruit, which simmers away on the stove peacefully while you prepare your other components. I recommend steamed rice and refried beans (for a bit of plant-based protein), and of course, the Citrus Pineapple Salsa for a light and summery twist.
Cuban mojo-style marinade involves plenty of citrus in the forms of lime and orange juices. I incorporate fresh cilantro and mint for a lovely zing, as well as an array of spices like cumin and chili powder to initially saute with the jackfruit. Such is common in Latin cuisine, and the dish really benefits from a plentiful yet not overpowering proportion of each.
The foundation of the bowl is the jackfruit itself, but the customization largely depends on your personal taste preferences. Rice works best as a starchy carb, but roasted sweet potatoes and even cauliflower rice afford some bulk and both taste great with the marinated pulled pork knockoff.
Some other fun ideas: avocado (as pictured), sour cream or Greek yogurt, your favorite tomato-based salsa, tortilla chips, black beans such as those in these Puerto Rican Black Bean Toastadas, any variety of cheeses or queso…Go crazy, folks. Go crazy.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Ingredients
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 2 cans jackfruit, drained
- 1/2 cup orange juice
- 1/3 cup lime juice
- 1/4 cup cilantro, chopped
- 2 tbsp fresh mint, chopped
- refried beans, steamed rice, avocado, and cilantro, to serve
citrus pineapple salsa
- 1 cup pineapple, in 1/4 inch cubes
- 2 tbsp cilantro
- 1 lime, for zest and juice
- 1 tsp orange zest
- kosher salt, to taste
Instructions
- In a small bowl or jar, whisk together orange juice, lime juice, mint leaves, cilantro, and a pinch of salt.
- Heat 1 tablespoon olive or avocado oil over medium heat. Saute onion and garlic for 3-4 minutes until fragrant. Stir in chili powder, cumin, oregano, and paprika for one minute.
- Break the drained jackfruit up with your fingers until roughly shredded. Add to the skillet with the aromatics and stir to coat. Pour marinade into the pan and bring to a gentle simmer, then lower the heat. Cook 10-15 minutes, breaking the jackfruit further with a wooden spoon. Taste for salt and pepper.
- Meanwhile, make the citrus pineapple salsa. Finely chop the cilantro and toss in a bowl with the pineapple chunks, lime juice and zest, orange zest, and a pinch of salt. Stir until combined.
- If desired, steam white rice and heat a can of refried beans (or make your own!) To plate, add rice to the bottom of the bowl. Top with beans and mojo jackfruit. Arrange avocado wedges around the perimeter and spoon pineapple salsa overtop. Eat with chips and salsa. Because chips and salsa.
