Chili Lime Roasted Jackfruit & Veggie Bowl with Jalapeno Cream Sauce

By Vegan Richa · 60 min

Ingredients

Instructions

1. Grease a large baking dish or line it with parchment, then preheat the oven to 400°F (205°C). Soak the cashews for the sauce in hot water.
2. Drain the jackfruit, rinse it, then squeeze it in a clean towel to remove most of the brine. Shred it by hand, with a knife or in a processor.
3. Spread the shredded jackfruit and sliced onion on one side of the dish. Sprinkle over 2 tsp taco seasoning, 1/4 tsp salt and 1 tsp oil and mix. Stir the tomato paste with 1 tbsp water, add it to the jackfruit and spread in one layer.
4. Put the cauliflower at the other end of the dish. Add 1 tsp oil and mix. Sprinkle over 1.5 tsp taco seasoning, the garlic, 1/2 tsp salt and the lime zest, mix, spread in a single layer and dust with a little more taco seasoning.
5. Add the bell peppers and any other vegetables to the remaining space. Season with 1/4 tsp salt and 1/4 tsp black pepper, mix and spread out. Use more than one pan if everything does not fit.
6. Drizzle the lime juice over the pan. Bake for 25 to 30 minutes, stirring the vegetables if the edges scorch. Cover with parchment and bake 5 more minutes or longer, until the cauliflower is cooked.
7. For the jalapeño cream sauce, drain the cashews and blend with the remaining sauce ingredients until smooth. Adjust the water to get the right consistency.
8. Serve the roasted vegetables with pico de gallo, lime rice or lettuce, and spoon over the sauce. Store roasted vegetables and sauce separately in the fridge for up to 3 days.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionBell pepperRed onionLimeTomato pasteCashewLettuce