Sweet Chile Jackfruit with Lime Pickled Collards & Roasted Potatoes

Sweet Chile Jackfruit

with Lime Pickled Collards & Roasted Potatoes

DINNER

Tamari Root Vegetables Lime Leafy Greens Jalapeño Jackfruit Fruit Carrot Dinner Fusion Nut-Free Gluten-Free <600 Calories Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
350
FAT
8g
CARBOHYDRATES
65g
PROTEIN
13g

MAIN INGREDIENTS

  1. 12 oz red bliss potatoes
  2. 6 oz collard greens
  3. 1 carrot
  4. 1 lime
  5. 2 tsp dried oregano
  6. 7 oz jackfruit
  7. 1 oz fresh ginger
  8. 3 garlic cloves
  9. 1 jalapeño
  10. 3 tsp gluten-free tamari
  11. 3 tbsp sweet chile sauce
  12. 3 tbsp pumpkin seeds
  13. 2 tbsp vegetable oil*
  14. 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Peeler

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Dice potatoes into bite-size pieces. Destem collard greens and thinly slice the leaves. Peel the carrot and then continue to peel lengthwise to create “noodles.” Halve and juice the lime.

2
Roast the potatoes

Add diced potatoes, 1 tbsp vegetable oil, dried oregano, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 18 to 22 minutes.

3
Prepare the jackfruit

Drain and rinse the jackfruit, and shred using your hands. Peel and mince just 1 tsp ginger. Peel and mince the garlic. Deseed and mince the jalapeño. Add just 1 tbsp minced jalapeño, tamari, and sweet chile sauce to a small bowl and whisk the sweet chile mixture.

4
Prepare the lime pickled collards

Add sliced collard greens and 1 tsp olive oil to a large bowl, and massage collards until bright green. Add carrot ribbons, lime juice, and a pinch of salt, and toss the lime pickled collards to combine.

5
Crisp the jackfruit

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add shredded jackfruit and a pinch of salt and pepper. Cook until crispy and brown in spots, 3 to 4 minutes. Add minced ginger and minced garlic, and cook until fragrant. Add sweet chile mixture and pumpkin seeds and toss to coat the jackfruit. Cook until sauce thickens to a glaze consistency, another 2 to 3 minutes.

6
Serve

Divide roasted potatoes and lime pickled collards between large plates. Top with sweet chile jackfruit and sprinkle with remaining minced jalapeño. Dig in!