Learn how to make a customizable Jackfruit Burrito Bowl with fresh ingredients, including tips for perfect cauliflower rice. A delicious, easy, and healthy Tex-Mex-inspired meal!

Imagine your favorite burrito bowl. Now take that image in your head, throw it to the side, and make room for the one you are about to experience. Thanks to the unique texture of jackfruit and the great invention that is cauliflower rice, this bowl really makes for an incredible tex-mex option that is both healthy, low carb, and vegan friendly!

What is Jackfruit?

Have you ever tried jackfruit or even seen one? I’m relatively new to the jackfruit scene myself. I have a vegetarian friend who’s always raved about it as a meat alternative, and I used to be so confused—how could a fruit replace meat? Still unsure about jackfruit, I finally encountered a whole one while strolling through the Dekalb Farmers Market. These things are massive—easily bigger than my head—and heavy! I couldn’t even lift one. So, not only was I still confused, but now I was also a bit intimidated by them. I honestly thought I’d never get around to trying jackfruit.

That was until I spotted a pre-packaged Tex-Mex jackfruit option at Publix. I mean, who doesn’t love Tex-Mex? Plus, it seemed like a great choice for Meatless Monday! The ingredients list looked pretty clean too—mostly just jackfruit and spices—so I decided to give it a try. Just a tip: if you’re buying pre-made options, always check the labels to ensure you’re getting something clean and simple!

Build Your Own Burrito Bowl

The best part about this burrito bowl is that you can customize it however you like! Take my recipe below—it’s my personal favorite—but feel free to switch things up. I’ve added jalapeños, black beans, corn, salsa, and other Tex-Mex staples to these bowls before. Anything you’d find at a Tex-Mex restaurant will be a great addition. So go ahead, experiment and make it your own!

Let’s Make a Jackfruit Burrito Bowl!

This recipe is super easy and hard to mess up. It’s mostly about combining ingredients. However, there’s one important tip to ensure you get the best results, and it has to do with the cauliflower rice.

First, if you’re ricing a whole head of cauliflower yourself, don’t cut it too finely—you want larger pieces that will hold up when cooked, not turn into mush. The second tip: don’t overcook it. Treat it like al dente rice—if it gets too soft, the texture will suffer. So err on the side of larger pieces and shorter cooking times. You can always taste as you go to get it just right!

For a fun twist, feel free to try this with other ingredients!

And if you are feeling really fun, make one of my baked tortilla bowls to put it all in and finish your meal off with a real strawberry daiquiri or a watermelon margarita!