mojo jackfruit plates with citrus pineapple salsa__________________________Quick and nutritious vegetarian dish inspired by bright Cuban flavors.
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.