5 from 45 votes
Chili Lime Roasted Veggies & Jackfruit Bowl with Jalapeno Cream Sauce
This bowl features roasted young green jackfruit seasoned with taco spices, paired with chili lime roasted cauliflower florets and bell peppers. A creamy jalapeno cheese dressing made from cashews and pickled jalapenos adds a tangy, spicy finish. The combination creates a hearty plant-based main or side, with balanced smoky, tangy, and mildly spicy flavors and contrasting textures.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
315 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
Ingredients
Jackfruit
- 20 oz young green jackfruit or use shredded seitan or soycurls(rehydrate and shred, in brine or water, canned
- 1/2 red onion small, sliced
- 2 tsp taco seasoning
- 1 tbsp tomato paste
- 1 tbsp water
- 1/4 tsp salt
Cauliflower
- 1/2 cauliflower chopped into florets, head
- 1.5 tsp taco seasoning
- 1/2 tsp garlic
- 1 tsp lime zest
- 1/2 tsp salt
Bell pepper:
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
Other:
- 2 to 3 tsp neutral cooking oil generic cooking oil
- 2 tsp lime juice
- Pico de Gallo
- rice
- lettuce
- wraps
- lime to serve, or
Jalapeno cheese dressing
- 1/2 cup cashews
- 2 tbsp jalapeños pickled
- 2 tsp brine
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
- 2 tsp flour
- 2-4 tbsp water until smooth
Instructions
- Grease a large baking dish or line with parchment. Preheat the oven to 400 deg F(205 C). Soak the cashews for the jalapeno cream sauce in hot water.
- Prep the veggies. Drain the jackfruit and wash. Then add to a clean kitchen towel and squeeze and wring to remove most of the brine. Shred using hands, knife or a processor.
- Add shredded jackfruit and sliced onion to one side of the baking dish. Sprinkle taco spice, salt and 1 tsp oil and mix well. Mix water with tomato paste and add to jackfruit mixture. Mix well then spread it out in one layer.
- Add cauliflower to the other end of the baking dish. Add a tsp of oil or spray oil and mix. Sprinkle taco spice garlic, salt and lime zest and mix well. Spread in an even single layer and sprinkle some more taco spice
- Add bell pepper and other veggies if using in the remaining area. Sprinkle salt and pepper and mix and spread. Use multiple pans if everything doesnt fit.
- Drizzle lime juice all over the pan. Bake for 25-30 min and Mix the veggies a bit if scorching on the edges, then cover the pan with parchment for 5 mins or longer until the cauliflower is cooked.
- Jalapeno Cream Sauce: Drain the cashews and add to the blender. Add therest ofthe ingredients and blend until smooth. Adjust water for consistency.
- Serve the baked veggies in a bowl with pico de gallo or salsa, some lime rice or crunchy lettuce. Dress generously with the jalapeno cream sauce. You can also use the veggies to make tacos or a burrito!To Store: Refrigerate the roasted veggies and the sauce separately for upto 3 days
Cup of Yum
Notes
- Substitute cashews in the jalapeno cream sauce with macadamia nuts or hemp seeds to make the recipe nut-free.
- Use homemade salt-free or store-bought taco seasoning; adjust salt accordingly based on seasoning choice.
- This recipe's nutrition information accounts for one serving.
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Sodium
683mg
(28%)
Potassium
540mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
715IU
(14%)
Vitamin C
59.5mg
(66%)
Calcium
83mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 315
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 683mg | 28% |
| Potassium | 540mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 59.5mg | 66% |
| Calcium | 83mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.