Jackfruit with Spicy Lime Corn Salsa over Rice

Food and travel are two of my favorite things, and when I visited New Orleans a few years back – before becoming a plant-forward eater – I couldn’t get enough of their jerk chicken.

 

There was just something about this one particular dish that had a spicy jerk chicken paired with corn salsa that I couldn’t stop thinking about long after I got home…

 

That’s when I decided to make my own plant-based version using shredded jackfruit instead of chicken!

 

This vegan recipe is full of summer flavor as the spices pair well with hints of lime and the heat is knocked down a notch when eaten with rice! And if you’ve never used jackfruit before, no worries…

 

Canned jackfruit in brine is the way to go as fresh jackfruit can be expensive and too overripe for cooking. Plus, all you have to do to prepare the canned jackfruit is pull the strings of it apart to create “shredded” jackfruit.

 

Get the recipe below!

 

 

Ingredients (4 servings)

  • 1 cup white or brown rice (dry); option to use about 3 cups of 90-second rice

Jackfruit

  • 2  20 oz. cans jackfruit in brine (drain, remove seeds and pull apart shreds)
  • Zest of 2 limes, plus juice

Corn & Tomato Salsa

  • 2 tbsp. vegan butter
  • 35 cherry tomatoes (halved)
  • 2 habanero chilies (remove seeds and mince)
  • 2 10 oz. bags frozen sweet corn
  • 6 fresh basil leaves or more to taste (minced)
  • 1 tbsp. extra virgin olive oil

Jerk Seasoning

  • 1 1/4 tsp. red chili flakes
  • 1 tbsp. whole allspice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. cumin seeds
  • 1 tsp. black peppercorns
  • Pinch of salt

Directions

  1. Cook the rice according to its package directions.*
  2. Meanwhile, combine the shredded jackfruit and lime zest in a bowl or container or large ziplock bag. Refrigerate. Keep the limes for later.
  3. Prepare the jerk seasoning by grinding the spices together with a mortar and pestle. Set aside.**
  4. In a large pan over medium heat, add the butter. When the butter begins to bubble, add the tomatoes and sauté until the tomatoes blister. Then add the habaneros and cook until fragrant – about 1 minutes.
  5. Add the corn and spices; combine well. Cook until corn is heated through, then stir in the oil, plus bowl of jackfruit and lime. Continue to cook for 2-3 minutes.
  6. Remove the saucepan from the stove. Stir in the fresh basil and juice a lime over the salsa. Serve over rice and enjoy!

 

**Use a rice steamer to cook the rice or cook rice over the stove according to its package direction. Optional: Use microwaveable 90-second rice.

 

**If you don’t have a mortar and pestle, then add the spices to a ziplock bag and crush them with a rolling pin, heavy bowl or wooden hammer.

 


If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Jerk Jackfruit with Corn Salsa over Rice is approximately:

  • 1 serving Healthy Fats
  • 2 servings Vegetables
  • 2 servings Grains
  • 1/4 serving Meat & Dairy Alternatives

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Jerk Jackfruit with Corn Salsa over Rice is approximately 398 calories. Nutritional information is a rough estimate.

 

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I'm Sara Heilman

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