Jackfruit barbacoa
Chef
Chris Voorman
Hospital
Hackettstown Medical Center
Prep time
10 minutes
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant Forward
Award
Finalist
Image
ingredients
Ingredients
Base and grain
½ cup uncooked brown rice (about 3 ounces)
lime zest, from ½ lime
2 tablespoons cilantro
Barbacoa mix
8 ounces drained jackfruit (about ½ of a 20-ounce can)
6 ounces black beans, cooked
1 onion
2 garlic cloves
½ red bell pepper
1 pound roasted Jersey tomatoes
1 chipotle pepper in adobo
2 cups vegetable stock
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon oregano
lime juice, from 1 lime
salt, to taste
black pepper, to taste
Avocado crema
½ avocado
2 ounces silken tofu (or 2 tablespoons yogurt)
1 tablespoon lime juice
1 tablespoon cilantro
salt, to taste
Roasted vegetables
1 pound sweet potatoes, peeled, cubed, and roasted
6 ounces corn kernels, roasted
2 jalapeños, cored and diced
1 tablespoon lime juice
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
Crunchy slaw
¼ small green cabbage, shredded
¼ small red cabbage, shredded
1 carrot, shredded
1 radish, thinly sliced
Crunchy slaw dressing
lime juice, from 1 lime
1 tablespoon vinegar
1 teaspoon honey
cilantro, to taste
salt, to taste
Garnish
1 ounce toasted pumpkin seeds (about ¼ cup)
cilantro, fresh (as needed)
½ cup uncooked brown rice (about 3 ounces)
lime zest, from ½ lime
2 tablespoons cilantro
Barbacoa mix
8 ounces drained jackfruit (about ½ of a 20-ounce can)
6 ounces black beans, cooked
1 onion
2 garlic cloves
½ red bell pepper
1 pound roasted Jersey tomatoes
1 chipotle pepper in adobo
2 cups vegetable stock
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon oregano
lime juice, from 1 lime
salt, to taste
black pepper, to taste
Avocado crema
½ avocado
2 ounces silken tofu (or 2 tablespoons yogurt)
1 tablespoon lime juice
1 tablespoon cilantro
salt, to taste
Roasted vegetables
1 pound sweet potatoes, peeled, cubed, and roasted
6 ounces corn kernels, roasted
2 jalapeños, cored and diced
1 tablespoon lime juice
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
Crunchy slaw
¼ small green cabbage, shredded
¼ small red cabbage, shredded
1 carrot, shredded
1 radish, thinly sliced
Crunchy slaw dressing
lime juice, from 1 lime
1 tablespoon vinegar
1 teaspoon honey
cilantro, to taste
salt, to taste
Garnish
1 ounce toasted pumpkin seeds (about ¼ cup)
cilantro, fresh (as needed)
preparation
Instructions
1. Roast tomatoes: halve, drizzle with oil, roast at 400°F until caramelized, then blend into a purée.
2. Cook rice: prepare brown rice, then stir in lime zest and cilantro.
3. Make barbacoa: sauté onions, garlic, and bell pepper until softened. Add jackfruit, roasted tomato purée, chipotle pepper, and spices. Add vegetable stock and simmer about 30 minutes until tender and sauce thickens. Fold in black beans and lime juice and adjust seasoning.
4. Roast sweet potatoes at 400°F until golden.
5. Roast corn: toss with diced jalapeño, oil, seasonings, and roast at 400°F until tender and slightly charred.
6. Prepare slaw: toss cabbage, carrots, and radishes with dressing and rest 10 minutes.
7. Make crema: blend avocado, tofu (or yogurt), lime juice, cilantro, and salt until smooth; thin if needed.
8. Assemble bowls: portion about 4 ounces rice, 4 ounces barbacoa, 2–2½ ounces sweet potatoes, 2 ounces slaw, and 1 ounce crema drizzle; garnish with pumpkin seeds and cilantro.
2. Cook rice: prepare brown rice, then stir in lime zest and cilantro.
3. Make barbacoa: sauté onions, garlic, and bell pepper until softened. Add jackfruit, roasted tomato purée, chipotle pepper, and spices. Add vegetable stock and simmer about 30 minutes until tender and sauce thickens. Fold in black beans and lime juice and adjust seasoning.
4. Roast sweet potatoes at 400°F until golden.
5. Roast corn: toss with diced jalapeño, oil, seasonings, and roast at 400°F until tender and slightly charred.
6. Prepare slaw: toss cabbage, carrots, and radishes with dressing and rest 10 minutes.
7. Make crema: blend avocado, tofu (or yogurt), lime juice, cilantro, and salt until smooth; thin if needed.
8. Assemble bowls: portion about 4 ounces rice, 4 ounces barbacoa, 2–2½ ounces sweet potatoes, 2 ounces slaw, and 1 ounce crema drizzle; garnish with pumpkin seeds and cilantro.
Join Practice Greenhealth
Practice Greenhealth is the health care sector’s go-to source for information, tools, data, resources, and expert technical support on sustainability initiatives that help hospitals and health systems meet their health, financial, and community goals.
Who We Are
Practice Greenhealth is the leading sustainable health care organization, delivering environmental solutions to more than 1,500 hospitals and health systems in the United States and Canada. Partnership opportunities include hospitals, health systems, community health organizations, NGOs, nonprofits, government, academic institutions, and the health care value chain.