Take your vegan tastebuds to Hawaii! Perfectly seasoned basmati rice makes a fluffy bed for jackfruit hash, a tropical Asian fruit that’s surprisingly meaty in texture. A spoonful of sweet salsa—made with juicy pineapple and mango plus a hint of spicy jalapeño—tops off this hearty bowl.
Yield: 4 servings
Active Time: 25 minutes
Total Time: 1 hour and 10 minutes
For the rice:
1 cup Lundberg Farms Organic California Brown Basmati Rice
1 ¾ cups water
2 tablespoons extra virgin olive oil
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sea salt
For the salsa:
½ cup pineapple, cut into ½-inch cubes
½ cup mango, cut into ½-inch cubes
Half jalapeño, seeded and diced
Zest and juice of 1 lime
2 tablespoons cilantro, chopped
For the jackfruit:
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 large red pepper, thinly sliced
1 (10.6-ounce) package Upton’s Naturals BBQ Jackfruit
2 green onions, chopped
Make the rice:
Add rice, water, and oil to a medium saucepan; bring to a boil. Stir in vinegar, sugar, and salt, then cover with a tight-fitting lid. Reduce heat and simmer 45 minutes, or until all the water is absorbed. Off heat, fluff with a fork.
Make the salsa:
Add pineapple, mango, jalapeño, lime zest and juice, and cilantro to a small bowl and stir to combine.
Make the jackfruit:
Add vegetable oil to a large skillet set over medium heat. Sauté onions and red pepper until soft, about 5 minutes; scrape into a bowl. Add jackfruit to the same pan and break up with spoon. Sauté until warm, about 2 minutes.
Assemble the bowls:
Place ¼ of the rice in the bottom of a bowl. Spoon on ¼ of the sautéed onions, peppers, and jackfruit. Add ¼ salsa on top, then sprinkle with green onions and cilantro. Repeat with remaining bowls, and serve with lime wedges.
Recipe credit: Angela Gaines
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