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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.

Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn

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.

Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn

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.

Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn

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.
Close up of Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn

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.
Chipotle Jackfruit Bowls with Charred Peppers and Corn
Chipotle Jackfruit Bowls with Charred Peppers and Corn

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:

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

  • Servings: 3
  • Difficulty: easy
  • Print

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.

Ingredients

    For the jackfruit:
  • 1 tin jackfruit (drained weight 300g)
  • 1 x 70g Tarantella Tomato Puree
  • ½ – 1 tsp chipotle paste
  • 1 tbsp + 1 tsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 red pepper, in strips
  • 1 corn cob, chopped off the cob
  • Salt and pepper
  • To serve:
  • 120g quinoa/bulgar wheat/rice
  • 3 handfuls salad leaves
  • 3 tbsp coconut yoghurt
  • Fresh coriander, chopped
  • Sesame seeds
  • Tortilla chips

Directions

  1. Preheat the oven to 180Fan/200*C and line a large baking sheet with parchment paper.
  2. Drain the jackfruit and break it apart gently with your hands. Add to a large mixing bowl with the Tarantella Tomato Puree, chipotle paste, 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin and some salt and pepper. Mix well and then lay on half of the baking tray.
  3. To the same bowl, add the pepper and sweetcorn along with the 1 tsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin and some salt and pepper. Toss again and add to the other half of the baking tray. Bake for 20 minutes, then break up the jackfruit with a fork and toss the pepper and corn around. Bake for another 10 minutes.
  4. Cook the grains according to packet instructions.
  5. Divide the salad leaves between 3 bowls and add the cooked grains. Add on the charred pepper and corn and add the chipotle jackfruit. Top with some coconut yoghurt, fresh coriander, sesame seeds and tortilla chips.
  6. Leftovers will keep in separate airtight containers in the fridge for 2-3 days.
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Chipotle Jackfruit Bowls with Charred Peppers and Corn

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 TwitterFacebook and Pinterest  – please say hello!

With chipotle jackfruit love x

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

8 thoughts on “Chipotle Jackfruit Bowls with Charred Peppers and Corn (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Looks so tasty Amy! I have never tried Jackfruit before and I have always wanted to create my own Nourish food bowl but never thought I could do! Thank you ☺️ for the recipe inspiration and where do you get all of your lovely kitchen plates and bowls etc. They are so cute 😊

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