High-fibre lunches
Cover Recipe
Recipe by Amy Lanza, creator of Nourishing Amy, with Tarantella Organic Tomato Purée, nourishingamy.com.
Chipotle Jackfruit Bowls with Charred Peppers & Corn
Serves 3
The chipotle tomato spiced jackfruit is the star of this dish, and makes for a hearty, wholesome and healthy vegan and gluten-free meal.
• 1 tin jackfruit (drained weight 300g/10.5oz)
• 70g (2.4oz) tomato purée
• 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 (4.2oz) quinoa/bulgur wheat/rice
• 3 handfuls salad leaves
• 3 tbsp coconut yoghurt
• Fresh coriander, chopped
• Sesame seeds
• Tortilla chips
1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6 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 tomato purée, 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.
