Chipotle Jackfruit Bowls with Charred Peppers and Corn (Vegan Gluten-Free)

These Chipotle Jackfruit Bowls with Charred Peppers and Corn are deliciously vibrant, packed with flavour and texture and are so easy to make. The chipotle tomato spiced jackfruit is the star and makes for a hearty, wholesome and healthy vegan/gluten-free meal.

I love a good grain bowl or Nourish Bowl, which I prefer to call them. They are my favourite way to eat as you can add everything you fancy into one bowl and call it a meal. Pile it high like a buddha bowl and you’ll be very satisfied.

These Chipotle Jackfruit Bowls with Charred Peppers and Corn are:

• Packed with flavour and colour
• Healthy and wholesome
• Spiced, warming and cooling
• Loaded with vegetables and wholegrains
• Easy to adapt depending on your favourite vegetables
• Ready in 30 minutes on one tray
• Naturally vegan, gluten-free and so easy

There’s something even more special about these nourishing bowls as I’ve made them with the delicious Organic Tomato Puree from Tarantella. I mean it when I say this is the best tomato puree, it is double concentrate, so the flavour is intense, rich and perfect for coating the jackfruit pieces.

Tarantella has a real Italian passion for food and their tomatoes are raised “by Mother Nature” in the Salerno region, with the help of rich Italian soil and the hot Mediterranean sun. They are harvested when they are ripe and juicy, which is why the Tarantella tomatoes are so delicious! They are 100% organic, with no additives, fertilisers or pesticides and they are GM free. It’s easy to see why they take personal pride in the quality of their tomatoes.

Their products (which also include Chopped Tomatoes, Peeled Plum Tomatoes and Tomato Passata and you can take a look here) are recognised for their rich, thick tomato juice which makes a great base for cooking with. You can say that Tarantella adds an Italian spin on this fun recipe for Chipotle Jackfruit Bowls with Charred Peppers and Corn. If you want to see other ways to use their organic range, have a look online here.

Along with one of their 70g tins of double concentrate tomato puree, let’s see what else goes into these Chipotle Jackfruit Bowls with Charred Peppers and Corn:

• Jackfruit: this is such a great ingredient to us for vegan and vegetable-based meals as it’s hearty and wholesome and the texture can be quite “meaty”. It is a fruit, though, and is packed with goodness. Drain a tin of jackfruit and break apart the fruit with your hands to start to create the shredded texture.
• Chipotle paste: this is essential for the chipotle element of the dish. You can find it in most supermarkets and a small jar lasts a long time.
• Olive oil: or you can use another oil of choice. This adds to the texture of the cooking veggies and jackfruit.
• Smoked paprika: I love the warming smoky element this adds to the dish.
• Ground cumin: this is one of my favourite spices to use in savoury recipes.
• Red pepper: or you can use another coloured pepper or another vegetable like courgette, aubergine or even thinly cut sweet potato wedges.
• Corn on the cob: I much prefer to find the kernels whole if I can, and then remove the husk and carefully slice of the corn. Failing that, you can use tinned corn, just make sure to drain it and pat it well to remove excess liquid.

Toss all of the above together before adding it to one pan and baking for 30 minutes until tender, smelling amazing and starting to char at the edges. This part of the meal can be prepared ahead of time and you can warm it back up in the oven or enjoy it cold, too.

What goes into the rest of the bowl?

• Your choice of grain: I went with bulgar wheat but buckwheat, quinoa, rice or anything else you like will work here.
• Salad leaves: any greens will do like lettuce, spinach, or rocket.
• Coconut yoghurt: or another dairy-free unsweetened yoghurt, which adds a lovely cooling element to the slightly warm and spiced jackfruit.
• Fresh coriander: fresh herbs are the best way to finish off a meal. You could also use chopped chive or parsley, too.
• Sesame seeds: a little sprinkle of sesame or other seeds like sunflower seeds or chopped nuts adds a lovely crunch on top.

Design your Chipotle Jackfruit Bowls with Charred Peppers and Corn however you like and then dig in! The rich Tarantella organic tomato puree really shines in the jackfruit as it’s rich, warming and delicious with a deep red colour. If you’re in the UK and wondering where to find your closest Tarantella stockist, you can find them in Ocado, Asda, Co-Cop, Booths, Wholefoods Market and other independent health food shops, too.

If you are looking for other ways to use the tomato puree, how about:

• Spreading thickly on my Vegan No-Yeast Pizzas
• Adding a spoonful into my Mushrooms and Butterbean Chickpea Flatbreads
• Pouring some into my Aubergine Chickpea and Tomato Harissa Stew
• Using it in my Jackfruit and Sun-Dried Tomato Curry Noodles
• Adding it to my Cauliflower Gnocchi with Tomato Balsamic Sauce

I hope you will love this recipe for Chipotle Jackfruit Bowls with Charred Peppers and Corn so please let me know what you think in the comments below. If you do make these bowls, I’d love to see so please tag me in them –  I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chipotle jackfruit love x

This blog post and recipe is sponsored by Tarantella for #OrganicSeptember to celebrate #TarantellaTomatoes.