Chipotle Jackfruit Bowls with Charred Peppers & Corn Serves 3

The chipotle tomato spiced jackfruit is the star of this dish, and makes for a hearty, wholesome and healthy vegan and gluten-free meal.

• 1 tin jackfruit (drained weight 300g/10.5oz) • 70g (2.4oz) tomato purée

• ½-1 tsp chipotle paste

• 1 tbsp + 1 tsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 red pepper, in strips

• 1 corn cob, chopped off the cob

• Salt and pepper

To serve:

• 120g (4.2oz) quinoa/bulgur wheat/rice

• 3 handfuls salad leaves

• 3 tbsp coconut yoghurt

• Fresh coriander, chopped

• Sesame seeds

• Tortilla chips

1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6 and line a large baking sheet with parchment paper.

2 Drain the jackfruit and break it apart gently with your hands. Add to a large mixing bowl with the tomato purée, chipotle paste, 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin and some salt and pepper. Mix well and then lay on half of the baking tray.

3 To the same bowl, add the pepper and sweetcorn along with the 1 tsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin and some salt and pepper. Toss again and add to the other half of the baking tray. Bake for 20 minutes, then break up the jackfruit with a fork and toss the pepper and corn around. Bake for another 10 minutes.

4 Cook the grains according to packet instructions.

5 Divide the salad leaves between 3 bowls and add the cooked grains. Add on the charred pepper and corn and add the chipotle jackfruit. Top with some coconut yoghurt, fresh coriander, sesame seeds and tortilla chips.

6 Leftovers will keep in separate airtight containers in the fridge for 2-3 days.