Ingredients

• 1 cup brown rice*
• 2 cups purple sweet potato, peeled and chopped
• 1 20-oz can jackfruit in water**
• 2 tbsp Bertolli Organic Extra Virgin Olive Oil, divided
• For the dressing:
• 2 tbsp Bertolli Organic Extra Virgin Olive Oil
• 1 tbsp kumquat juice (juice from about 1-2 fresh kumquats)***
• 1 tbsp fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Cook the rice. Bring 2 cups water and 1 cup brown rice to a boil in a pot on the stove. I like to add a splash of olive oil as well to prevent sticking (optional). Once it's boiling, reduce heat and simmer (covered) until cooked. It'll be about 40 minutes.
3. While the rice cooks, prepare the vinaigrette. Whisk together 2 tbsp olive oil with kumquat juice. Add basil and salt and pepper to taste. Set aside.
4. Peel and chop the potatoes, strain and rinse the jackfruit.
5. Heat 1 tbsp olive oil in a pan on medium-high heat. Add the jackfruit, season with salt and pepper, and sauté for 4-5 minutes. Add 1/4 cup water to the pan, reduce the heat, and simmer (uncovered) until all the water is gone (10-15 minutes).
6. Transfer the jackfruit to a baking sheet (I recommend lining with parchment paper) along with the potatoes. Drizzle the potatoes with remaining olive oil, season with salt and pepper. Roast for 30 minutes.
7. Assemble your bowl. Add rice, sweet potatoes and jackfruit to a bowl. Drizzle with your vinaigrette. Garnish with basil.

Notes

Ingredients

• For the cauliflower:
• 1 head cauliflower
• 1 small red onion (or half of a large one)
• 1-2 tbsp extra virgin olive oil or avocado oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• For the chipotle sauce (full recipe here):
• 3 chipotle peppers in adobo sauce
• 1 tsp of the adobo sauce
• 2/3 c raw cashews, soaked
• 1/2 c unsweetened almond milk
• 2 tbsp lime juice (juice from about 2 limes)
• 1/4 tsp salt
• 1/2 tsp chili powder
• 2 tbsp avocado oil (optional--increases the creamy texture)
• For the tacos:*
• 6 tortillas
• Half a red cabbage
• 2 spears of romaine lettuce
• 3 tomatos
• 2 avocados

Instructions

1. The cashews used in the chipotle sauce need to be soaked. You can either soak them in cold water overnight or pour boiling water over them and let them soak for 1 hour uncovered.
2. Preheat the oven to 425 degrees F.
3. Prepare the cauliflower. Remove the florets from the head of cauliflower. Cut the onion in half and then width-wise to make long strips of onion pieces. Spread the cauliflower and onion on a pan (I like to cover mine in parchment paper first to help with clean up). Drizzle with olive oil or avocado oil and sprinkle on the chili powder, cumin, paprika and salt. Toss to evenly coat. Roast for 30-35 minutes.
4. While the cauliflower starts to roast, prepare the chipotle sauce in your food processor or high-speed blender. Full recipe can be found here but you just put all the ingredients in a food processor and combine until smooth.
5. As the cauliflower finishes roasting, prepare the taco fillings. Chop the red cabbage and lettuce until shredded. Remove the seeds from the tomatoes and dice. Remove the pit and peel from the avocados and cut into strips.
6. Heat the tortillas. You can do this on the stovetop by heating a dry pan (no oil) on medium heat and then placing the tortilla on it for about 30 sec each side. You could also do this in the oven. I usually just pop them into the oven with the cauliflower on a different rack (on tin foil) for 5 or so minutes.
7. Assemble your tacos, top with the chipotle sauce and enjoy!

Notes