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5.0 from 45 votes

Chili Lime Roasted Veggies & Jackfruit Bowl with Jalapeno Cream Sauce

This Chili Lime Roasted Veggies & Jackfruit Bowl with Jalapeno Cream Sauce has so much flavor! The veggies and jackfruit are roasted in 1 sheet pan and dressed with creamy jalapeno sauce. Add the veggies & Chili Lime Jackfruit tacos or burrito! Vegan Gluten-free Soyfree Recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 315 kcal
Course: Main Course
Cuisine: Vegan , gluten-free

Ingredients

Jackfruit
  • 20 oz can young green Jackfruit in brine or water , or use shredded seitan or soycurls(rehydrate and shred)
  • 1/2 small red onion sliced
  • 2 tsp taco seasoning
  • 1 tbsp tomato paste
  • 1 tbsp water
  • 1/4 tsp salt
Cauliflower
  • 1/2 head of cauliglower , chopped into florets
  • 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 oil
  • 2 tsp lime juice
  • Pico de Gallo
  • Lime rice or lettuce or wraps to serve
Jalapeno cheese dressing
  • 1/2 cup cashews
  • 2 tbsp pickled jalapenos
  • 2 tsp brine
  • 1/2 tsp garlic powder
  • 2 tsp nutritional yeast
  • 2 tsp flour
  • 2-4 tbsp water until smooth

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. Jalapeno Cream Sauce: Drain the cashews and add to the blender. Add therest ofthe ingredients and blend until smooth. Adjust water for consistency.
  8. 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

Notes

  • To make this Nut-free: To make the jalapeno cream sauce without cashews, use alternate nuts such as macadamia or use hemp seeds. You can also use flour based sauce and mix in the jalapeno, garlic and brine like my nut-free nacho cheese sauce. 
  • I use my salt free homemade taco seasoning. Use any store bought seasoning. Some mixes can have salt, so adjust the salt in the recipe accordingly. 
  • Nutrition is for 1 serve

Nutrition Information

Calories 315kcal (16%) Carbohydrates 49g (16%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 683mg (28%) Potassium 540mg (15%) 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: 4Serving

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.