Recipes
Mojo Jackfruit Bowl
Serves 4
| Prep Time: 20 mins
| Cook Time: 20 mins
| Total Time: 40 mins
You may need: Cuban Mojo
Discover The Recipe
Jackfruit is a tropical tree fruit from South Asia that has become increasingly popular in the West as a meat substitute. You can find canned unripened (“young” or green) jackfruit at most supermarkets or online. The texture and neutral-to-slight savory flavor makes it a perfect substitute in dishes calling for pulled chicken or pork. Our recipe for a Mojo Jackfruit Bowl brings the powerhouse flavor of an authentic Cuban dish packed with plant-based nutrition to your table in a low calorie dish. Bites of shredded Jackfruit combined with succulent plantain slices and a tangy, citrus marinade layered over warm rice create a taste explosion that the whole family will enjoy.
We developed our Cuban Mojo blend as the ultimate starter kit to make an authentic Cuban marinade or dressing. Our blend contains oregano, cilantro, cumin, roasted garlic, spearmint, onion powder, orange peel, lemon peel, and black pepper. Use it for everything from roast pork or chicken, to grilled shrimp, to salad dressing. Jackfruit can be used in a variety of dishes, from sweet to savory, depending on the ripeness of the fruit that is being prepared. Most canned jackfruit is unripened and not sweet.
Ingredients
20 oz jackfruit (2 cans), drained
1/4 cup olive oil
1/4 cup orange juice
1/4 cup lime juice
6 garlic, minced
2 tsp Piquant Post Cuban Mojo spice
1 tsp salt
For the Bowl
2 Tbsp oil
10 oz plantains, ripe, frozen
2 cups cooked rice
2 cans black beans
Garnish: cilantro, shredded red cabbage, lime wedges
Notes
Jackfruit is a remarkable ingredient: affordable, nutritious and able to mimic all kinds of shredded meats! It’s perfect for vegan carnitas and BBQ as well! If you can’t find jackfruit in your local grocery store, you can substitute sautéed mushrooms or even chickpeas for a low fat, high protein option.
The Mojo marinade is great with other veggies as well! We drizzled some on the black beans for this bowl, and it makes a delicious salad dressing as well. You can also use it to marinate tofu or other veggies for grilling or roasting.
Make sure that you get ripe plantains, which are available in the frozen section of most international or Latin markets! They will have a much sweeter and a succulent tender texture perfect for this bowl.
Instructions
To make the Mojo Jackfruit, open the cans of jackfruit and drain well. Rinse and transfer to a food processor. Pulse a few times until the jackfruit is shredded in texture (don't overprocess!).
Whisk together the olive oil, orange juice, lime juice, garlic, Piquant Post Cuban Mojo spice, and salt. In a sauté pan add half the marinade and bring to a simmer. Add the shredded jackfruit and heat with the marinade until it’s hot all the way through and the marinade is reduced. Set aside.
To prepare the plantains, defrost the plantains first. Heat the oil in a frying pan and add the plantains to the pan. Sear on both sides until crispy and golden on each side.
To build the bowl, divide the rice between four bowls. Add black beans to each of the bowls, followed by the marinated jackfruit. Garnish with cilantro, shredded cabbage, and lime to serve. Serve with the rest of the marinade as a sauce on the side.
Alternatives & Substitutions
Looking for more Cuban Mojo recipes? Try our Cuban Mojo Marinated Pork or our Cuban Mojo Carnitas. Then, try our Cuban Beef Picadillo.
Try using the Cuban Mojo blend to make Pollo Guisado Dominicano (Dominican Chicken Stew), or our Yuca Frita Con Mojo recipes.
For another vegan option, try these Mojo Marinated Portobello Steaks!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Mojo Jackfruit Bowl
Serves
4
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Piquant Post spice you'll need: Cuban Mojo
Ingredients
20 oz jackfruit (2 cans), drained
1/4 cup olive oil
1/4 cup orange juice
1/4 cup lime juice
6 garlic, minced
2 tsp Piquant Post Cuban Mojo spice
1 tsp salt
For the Bowl
2 Tbsp oil
10 oz plantains, ripe, frozen
2 cups cooked rice
2 cans black beans
Garnish: cilantro, shredded red cabbage, lime wedges
Instructions
To make the Mojo Jackfruit, open the cans of jackfruit and drain well. Rinse and transfer to a food processor. Pulse a few times until the jackfruit is shredded in texture (don't overprocess!).
Whisk together the olive oil, orange juice, lime juice, garlic, Piquant Post Cuban Mojo spice, and salt. In a sauté pan add half the marinade and bring to a simmer. Add the shredded jackfruit and heat with the marinade until it’s hot all the way through and the marinade is reduced. Set aside.
To prepare the plantains, defrost the plantains first. Heat the oil in a frying pan and add the plantains to the pan. Sear on both sides until crispy and golden on each side.
To build the bowl, divide the rice between four bowls. Add black beans to each of the bowls, followed by the marinated jackfruit. Garnish with cilantro, shredded cabbage, and lime to serve. Serve with the rest of the marinade as a sauce on the side.
Notes
Jackfruit is a remarkable ingredient: affordable, nutritious and able to mimic all kinds of shredded meats! It’s perfect for vegan carnitas and BBQ as well! If you can’t find jackfruit in your local grocery store, you can substitute sautéed mushrooms or even chickpeas for a low fat, high protein option.
The Mojo marinade is great with other veggies as well! We drizzled some on the black beans for this bowl, and it makes a delicious salad dressing as well. You can also use it to marinate tofu or other veggies for grilling or roasting.
Make sure that you get ripe plantains, which are available in the frozen section of most international or Latin markets! They will have a much sweeter and a succulent tender texture perfect for this bowl.
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