LowProRecipes.com
Categories
Fajitas bowl
Yield
Number of servings: 4
Serving size: 1 bowl (1/4 of the recipe)
Ingredients
- 1 cup (250 ml) dried Loprofin rice (or 3 cups cooked)
- 1 can of jackfruit (green in brine)
- 1 red pepper, in julienne
- 1 onion, in julienne
- 1 Tbsp (15 ml) canola oil
- 2 Tbsp (30 ml) taco seasonings
- ¼ cup (60 ml) water
- ½ cup (125 ml) corn
- 1 cup (250 ml) iceberg lettuce, chopped
- ½ cup (125 ml)) tomato, diced
- ¼ cup (60 ml) Salsa
- Cilantro
- BBQ ranch salad dressing to top the bowl, if desired
Preparation
- Cook the rice according to the directions on the package. Set aside.
- Drain the jackfruit, soak in cold water for about 10 minutes. Drain the water.
- With your hands, shred the jackfruit (to make it look like shredded meat).
- Make julienne with pepper and onion.
- Heat the oil in a skillet. Sauté pepper and onion. When they are tender, add the jackfruit.
- Add the taco spices and water and mix well. Boil until the water has evaporated.
- Remove from heat.
- In a bowl, place about 3/4 cup of rice.
- Garnish with ¼ taco mixture. Add ¼ corn, lettuce, tomato, salsa and cilantro.
- Top with a dash of bbq ranch dressing (optional… but delicious!)
Nutritional facts
-
Energy178 kcal
-
Protein2.6 g
-
PHE101 mg
-
TYR57 mg
-
LEU149 mg
-
VAL105 mg
-
ILE77 mg
-
MET32 mg
-
LYS100 mg
-
Energy712 kcal
-
Protein10.2 g
-
PHE404 mg
-
TYR227 mg
-
LEU595 mg
-
VAL421 mg
-
ILE307 mg
-
MET126 mg
-
LYS402 mg
© Genevieve Lafrance 2024