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Pulled harissa jackfruit bowl

Prep Time10 minutes
Cook Time20 minutes
Servings: 4 servings

Ingredients

For the pulled jackfruit

  • 1/2 tablespoon olive oil
  • 1 red onion (diced)
  • 2 cloves garlic (crushed)
  • 2 teaspoons harissa paste
  • 1 tablespoon tomato puree
  • 1 tin chopped tomatoes
  • 1 teaspoon red wine vinegar
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/4 teaspoon chilli flakes
  • Salt and black pepper
  • 1 tin jackfruit (drained)
  • 1 tin black beans
  • 100 ml water

For the guacamole

  • 1 avocado
  • Juice of 1 lime
  • Handful fresh coriander (finely chopped)
  • Salt and black pepper

To serve

  • Rice
  • Pomegranate seeds
  • Spring onion

Instructions

  • Add your olive oil to a large frying pan on a medium to high heat. Add the onion and garlic and fry for a few minutes until starting to soften.
  • Turn the heat to medium and then add the harissa paste, tomato puree and chopped tomatoes followed by the red wine vinegar, paprika, oregano, chilli flakes, salt and black pepper. Mix to combine and leave to simmer for a couple of minutes.
  • Add the drained drain jackfruit, black beans and water and mix well. Leave to simmer for around 15 minutes, you can add a little more water if the sauce gets too thick.
  • While the jackfruit cooks make the guacamole by smashing the avocado with a fork. Add the lime, coriander, salt and black pepper and mix well.
  • Once the jackfruit has been cooking for 15 minutes use a fork to pull it apart (so it looks a little like pulled pork).
  • Serve the pulled jackfruit with rice, the guacamole, pomegranate seeds, spring onion and lime juice.