Make our BBQ Burrito Bowl

Put your skills to the test and prepare this delicious plant-powered dream.

We're not letting go of summer just yet.

The recipe and secrets behind our five part summertime hit: the BBQ Burrito Bowl, are now live. Impress your friends with a perfect dose of sunshine.

Tastes like a trip to your favourite Mexican-inspired street food stall. Caramelised BBQ jackfruit on a bed of Mexican-style rice, with refried beans and a smashed avo and corn sour cream, topped with a crunchy carrot and red cabbage slaw.

Give it a go. Get plant-inspired. And make sure to share the results! #allplants



BBQ Jackfruit:

1 tbsp sunflower seed oil
½ cup white onion, chopped
½ cup red onion, chopped
1 tbsp + 1 tsp molasses sugar
¼ tsp garlic puree
3 tsp balsamic vinegar
1 ½ tbsp red wine vinegar to a sauce-pan
½ tsp djon mustard
Pinch of chilli powder (1/12 tsp)
½ tsp paprika
½ tsp smoked paprika
⅛ tsp mixed spice
1 ½ tbsp tamari
2 tbsp liquid smoke
⅓ cup + 1 tbsp tomato paste
¼ cup water,
2 cans jackfruit

Refried beans:

1 tbsp oil
⅔ cups white onion, chopped
1 tbsp garlic puree
1 tsp paprika
½ tsp cumin
⅛ tsp chilli powder
Pinch of pepper.
2 cans borlotti beans
1 tbsp lime juice
¼ tsp salt


¾ cup cooked brown basmati rice
1 spring onion, chopped
1 tbsp coriander, chopped
Pinch of salt


½ cup carrots, julienned
½ cup red cabbage, julienned
½ tsp lime juice
½ tbsp oil

Avocado cream:

½ cup sweetcorn
1 ½ avocado
½ tsp cider vinegar
1 tbsp lime juice
Pinch of sea salt and and pepper


BBQ jackfruit:

allplants BBQ Sauce

  • Add 1 tbsp sunflower seed oil, ½ cup chopped white onion, ½ cup chopped red onion, 1 tbsp + 1 tsp molasses sugar, ¼ tsp garlic puree, 3 tsp balsamic vinegar, and 1 ½ tbsp red wine vinegar to a sauce-pan and cook over low-medium heat.   Stirring often, cook for 20-30 minutes, until sticky and caramelised.
  • Then add ½ tsp djon mustard, a pinch of chilli powder (1/12 tsp), ½ tsp paprika, ½ tsp smoked paprika, ⅛ tsp mixed spice, 1 ½ tbsp tamari, 2 tbsp liquid smoke, ⅓ cup + 1 tbsp tomato paste and ¼ cup water, to the caramelised onions, and simmer for 4-5 minute.
  • Add the sauce to a vitamix and blend until smooth.


  • Preheat your oven to 200˙C. Add 2 drained cans of jackfruit to a roasting tray, and break it up with a potato masher.  Pour the bbq sauce on the jackfruit and mix to incorporate.
  • Cover the roasting tray with foil and bake it covered for 25 minutes.  Remove the foil and bake it for a further 5 minutes.
  • Once cooked, with a potato masher, mash well until finely pulled.   

Refried beans:

  • Add 1 tbsp oil to a saucepan over medium heat.  Add ⅔ cups chopped onion and cook until translucent.  Once translucent, add in 1 tbsp garlic puree, 1 tsp paprika, ½ tsp cumin, ⅛ tsp chilli powder, a pinch of pepper.  Cook for 10 minutes.
  • Add in two cans of borlotti beans, with their juice, 1 tbsp lime juice and ¼ tsp salt.  Cook for another 10 minutes.
  • Reduce heat and mash with a potato mashers, leaving some beans whole.  


  • Combine ¾ cup cooked brown basmati rice with 1 chopped spring onion, 1 tbsp chopped coriander and a pinch of salt.


  • In a bowl, combine ½ cup julienned carrots, ½ cup julienned red cabbage, ½ tsp lime juice and ½ tbsp oil.  Mix to combine.

Avocado cream:  

  • To a magimix add ½ cup sweetcorn, 1 ½  avocado, ½ tsp cider vinegar, 1 tbsp lime juice, pinch of sea salt and pepper.  Pulse until just combined.

Plate beautifully or wrap it up for lunch!