Rainbow BBQ Jackfruit Collard Burrito
This colorful plant-based roll up tastes just as vibrant as it looks. Each nutrient rich layer is easy to make, and can be wrapped up together just like this featured green burrito, or enjoyed separately on top of salad, as a dinner plate, in tacos, with rice or grains, or as sides to a dinner. You can skip layers you don't have or like, and get creative subbing for ingredients you love most.
The BBQ Jackfruit layer is a wonderful clean alternative to pulled pork, chicken or beef. When cooked in the oven or air-fryer, you'll be amazed how meaty it looks and feels. While I love fresh Jackfruit to eat, I use brined jackfruit (sold in a can with just water and salt at TJ's or WFM) to create savory recipes. It's also way easier to open a can vs. a real Jackfruit. Jackfruit is naturally low in calories, carbs, and provide fiber, protein, Vitamin C, A, Magnesium and Riboflavin.
The magenta colored sweet potato beet mash makes an incredibly sexy side to your favorite savory dinner, the way you'd enjoy mashed potatoes, Or eating straight up if not rolled into this featured rainbow magic.
Tahini Sweet Potato Beet Mash
by Sarah Farsh March 15, 2021
- 1 sweet potato, baked, air-fried or steamed
- 2 red beets, baked, air-fried or steamed
- 1 tbsp pure tahini
- pinch sea salt
by Sarah Farsh March 15, 2021
- 1 can jackfruit, ingredients should only say "jackfruit, water, salt."
- 2-4 tbsp of your favorite BBQ sauce
- or make your own small batch for this recipe by warming up the following in a sauce pan: 2 tbsp tomatoes paste, 3 tbsp maple syrup, 1/2 tsp smoked paprika, 1 tbsp apple cider vinegar, 1 tbsp liquid aminos, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper to taste
- green onions, sliced (optional)
- 1 cup raw cashews, soaked in water then drained
- 1 handful garlic cloves
- 1 tsp tahini
- juice of 1 lemon
- or 1 tbsp apple cider vinegar
- 1 date
- or drop of stevia, maple syrup, or honey
- splash water
To make Rainbow BBQ Jackfruit Collard Burritos
Lightly steam collard greens, one leaf at a time, in boiling water, no more than 1 minute to preserve vibrancy. You want them to be soft enough to roll easily but not over cooked. Lay your leaves out and set aside. You can also steam your leaves ahead of time and store in plastic wrap in fridge before ready to use. You can also try using butter lettuce, coconut wraps, rice papers, or any other burrito wrap of choice if you don't have or like collard greens. Spread a layer of cashew aioli, then potato beet mash and top with BBQ jackfruit. If you have chimichuri, fresh cilantro or salsa, it's a yummy add in or sauce to serve on the side. Fold the left and right sides of the leave of your burrito in, then pull the bottom over and under your ingredients (using your fingers to tuck the leaves under the ingredients). Roll to the top. Water from the collard greens is natural and ok, just soak up with paper towel. Keep your surface and collard greens pat dried before building to help reduce water. Cut with a very sharp knife carefully, or eat right away!