Recipe Credit: Ashley Melillo of Blissful Basil
Serves 2
PICO DE GALLO:
2 roma tomatoes, cored and diced
1 small red onion (or 1/4 of a medium one), finely diced
Handful fresh cilantro leaves, roughly chopped
Sea salt, to taste
BURRITO BOWL:
1 (10-ounce) Tex-Mex Jackfruit, warmed according to package instructions
1 (15-ounce) can black beans, drained and rinsed
2 cups cooked brown rice
Shredded romaine, to taste
Shredded red cabbage, to taste
1 small firm-ripe avocado, pitted, peeled, and thinly sliced
Vegan sour cream (optional)
Hot sauce (optional)
FOR THE PICO DE GALLO:
In a medium bowl, stir together the tomatoes, red onion, cilantro, and sea salt. Refrigerate until ready to assemble (can be made up to 8 hours ahead of time).
TO ASSEMBLE:
Between two roomy bowls, evenly divide the pico de gallo, jackfruit, black beans, brown rice, romaine, and cabbage. Top each with a bit of the sliced avocado and drizzle with the sour cream and hot sauce (if using).
Serve immediately.