Jackfruit “Pulled Pork” with Kidney Beans, Roasted Beet & Avocado Salad, and Sauteed Garlicky Kale

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Cook and Prep Time: 50-60 minutes

Serves: 2-3

You Need:

• 1 11 oz. package Jackfruit
• ½ small can Kidney Beans, rinsed and drained
• 1 bunch Dinosaur Kale, stems removed
• 3 cloves Garlic, minced
• 1 Avocado, diced
• 1 bunch Beets, chopped
• 1 oz. Bean Sprouts, chopped
• 2 tbsp. Coconut Oil
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

For the Beet & Avocado Salad:

• 2 tbsp. Olive Oil
• 1 tbsp. Balsamic Vinegar
• Salt, to taste
• Black Pepper, to taste

For the Jackfruit:

• 1 Lime, juiced
• 1 Orange, juiced
• 1 tbsp. Tamari

DIRECTIONS

1. Rinse and chop the produce accordingly.  Preheat your oven to 400F˚.Line 1 baking tray.
2. Add chopped beets to the baking tray, drizzleolive oil, salt, and pepper, and toss to coat. Once the oven is hot, add beets to the oven and roast for 30 minutes, oruntil softened.
3. In 1 large pan, add 1 tbsp. coconut oil and set to medium high-heat. Once hot, add jackfruit and beans, cook until warmed through, 2-3 minutes.  Then add sauce and cook until thickened, 1-2 minutes. Remove from the pan and set aside until ready to serve.
4. Using the same pan from the jackfruit, add 1 tbsp. coconut oil and set back to medium heat. Then, add garlic, and stir frequently until fragrant, about 30 seconds.  Then, add kale, and cook until wilted.  Once wilted, removed from pan and set aside until ready to serve. 
5. Once the beets are roasted, add them to a bowl with the avocado and bean sprouts.  Add dressing and toss to combine.
6. On your serving plates, add beet & avocado salad, jackfruit, and kale.  Enjoy!