My favorite bowl meals consist of a grain with a protein or protein stand-in, garnished with three to six toppings. Sometimes I drizzle a sauce over the top, sometimes I don’t.
For this enchilada bowl I was experimenting with pre-cooked jack fruit in a pouch but you can make these enchilada bowls using chicken, turkey, or beef if that’s what you have on hand. Another item I was trying out was enchilada sauce in a pouch, however you can use canned enchilada sauce or make your own. I was also playing around with a mini slow-cooker I recently purchased, but you can simmer your jackfruit/chicken/turkey/beef and enchilada sauce in a saucepan. So let’s get started.
One 6-ounce pouch pre-cooked jackfruit
One 8-ounce pouch enchilada sauce
3 cup cooked brown rice
Choose at least three toppings and up to six:
bell peppers, sliced or large chunks, roasted
avocado, chopped or sliced
red onion, thick slices, roasted
green onion, sliced
tomatoes, sliced or chopped
sweet potatoes, sliced and roasted
yogurt or sour cream
sour cream or yogurt thinned with fresh lime juice
pureed red bell pepper mixed with mayo, yogurt or sour cream
ranch dressing or any other creamy salad dressing that you have on hand
Stir jack fruit and enchilada sauce together in the bowl of a mini slow-cooker or a small saucepan. Heat over low heat on a burner, or low or high heat in the slow cooker. Stir occasionally until the jack fruit has absorbed some of the sauce.
Heat the rice and your choice of toppings.
Assemble Your Bowl
Layer in the following order: rice, jack fruit enchilada sauce, toppings. Drizzle garnish over toppings.
Store each item separately to enjoy for another meal.