🍽️
Spicy Jackfruit & Lentil Taco Bowls with Quick Pickled Radishes
Discover our nutrient-packed taco bowls with jackfruit and lentils, offering a spicy kick & quick pickled radishes for a zesty, easy dinner tonight!
Unlock the flavors of a vibrant, plant-based dinner with our Spicy Jackfruit & Lentil Taco Bowls. These bowls are not only bursting with color and flavor but are also packed with nutrients from fresh produce and legumes. Jackfruit, a tropical fruit often used as a meat substitute due to its texture, brings a unique twist to traditional tacos. When combined with protein-rich lentils, it creates a satisfying and balanced dish that is perfect for anyone looking to enjoy a quick and wholesome meal.
This recipe leans on the simplicity and speed of preparation, making it an ideal choice for hectic weeknights. The spicy kick from the seasoning blend complements the natural sweetness of jackfruit and the hearty texture of lentils. Adding a twist to the typical taco night, our quick pickled radishes provide a refreshing zing that balances the heat and enhances the overall flavor profile. Fresh, flavorful, and ready in a flash, these taco bowls are a must-try for anyone searching for a delightful vegetarian dinner option.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Mexican
Discover our nutrient-packed taco bowls with jackfruit and lentils, offering a spicy kick & quick pickled radishes for a zesty, easy dinner tonight!
Ingredients
- • canned young green jackfruit: 2 cups (drained and rinsed)
- • cooked lentils: 1 cup
- • olive oil: 1 tablespoon
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • chili powder: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • radishes: 6 (thinly sliced)
- • apple cider vinegar: 1/2 cup
- • sugar: 1 tablespoon
- • salt: 1/4 teaspoon
- • water: 1/4 cup
- • corn tortillas: 8 (small)
- • avocado: 1 (sliced)
- • fresh cilantro: 1/4 cup (chopped)
- • lime: 1 (cut into wedges)
Instructions
- 1 Preheat your skillet over medium heat and add olive oil. Once hot, add the drained jackfruit. Cook for 5 minutes, using a fork to shred the jackfruit as it softens.
- 2 Stir in the cooked lentils, garlic powder, smoked paprika, ground cumin, chili powder, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together.
- 3 Meanwhile, prepare the quick pickled radishes. In a small bowl, combine the sliced radishes, apple cider vinegar, sugar, salt, and water. Stir until the sugar and salt dissolve. Let them marinate while you finish preparing the rest of the meal.
- 4 Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until soft and pliable.
- 5 Assemble the taco bowls by dividing the jackfruit and lentil mixture among the tortillas. Top with sliced avocado, quick pickled radishes, fresh cilantro, and a squeeze of lime.
Serving Suggestions
- • These Spicy Jackfruit & Lentil Taco Bowls pair perfectly with a side of lightly seasoned black beans or a fresh, green salad to enhance the meal's nutritional profile. For a refreshing beverage, consider serving with a lime-infused sparkling water or a chilled herbal tea to balance the spice. If you're looking to elevate the dish, sprinkle a few chopped jalapeños for an added kick or serve with a dollop of Greek yogurt or plant-based sour cream for a creamy contrast.
Storage Tips
Store any leftover jackfruit and lentil mixture in an airtight container in the refrigerator for up to 3 days. The quick pickled radishes can be stored in their pickling liquid for up to a week, intensifying their flavor over time. To maintain tortilla quality, keep them wrapped in a clean kitchen towel or airtight container. Reheat the jackfruit mixture on the stovetop or in the microwave before assembling fresh taco bowls.
Ratings & Reviews
0.0
Based on 0 ratings
