This versatile fruit makes a great meat alternative in savory dishes. This jackfruit traybake is spicy, sweet, and a really easy way to feed a group of people.
Ingredients
- 1 (13.5-oz [380-g]) can jackfruit pieces in salted water
- 2 tbsp (30 ml) extra-virgin olive oil plus more for drizzling
- ¼–½ tsp jerk blend spices (use ¼ tsp for younger children)
- 9 oz (260 g) pineapple chunks
- 2 large sweet potatoes scrubbed and sliced into wedges
- 2 bell peppers deseeded, roughly chopped
- 4 ears corn on the cob each cut in half
TO SERVE (OPTIONAL)
- Tortillas
- Lettuce
- Cooked rice and beans
- Flatbreads
Instructions
- Preheat the oven to 400°F/200°C (180°C convection) and line a large roasting pan or baking sheet with parchment paper.
- Drain and pat dry the jackfruit with kitchen paper towels and slice the pieces in half. Add to a bowl with the extra-virgin olive oil and the jerk blend spices. Toss together until the jackfruit is covered. Spread the jackfruit out onto the baking sheet.
- Arrange the pineapple pieces, sweet potato wedges, bell pepper and corn on the cob evenly around the jackfruit. Drizzle with extra-virgin olive oil and place the baking sheet in the center of the oven to bake for 25 minutes.
- Remove the baking sheet from the oven and turn the sweet potato wedges and corn on the cob over. Return to the oven and bake for another 20 minutes until the corn on the cob turns golden.
- Remove from the oven and serve either as-is, divided among plates, or in tacos with fresh crispy lettuce, with rice and beans or wrapped in flatbreads.