Directions 4 steps | 15 Minutes
Mix the hummus, salsa and lemon juice and set aside.
In a skillet over medium-high heat, cook the jackfruit for 5 minutes. Use a spatula to break it up into smaller pieces as it cooks. Set aside.
In five bowls, distribute one-half cup of brown rice into each bowl. Next, distribute the spinach into the five bowls. Then evenly distribute the jackfruit, pinto beans and carrot.
Top the bowls with the salsa hummus. Enjoy this vegan burrito bowl by garnishing it with cilantro, avocado and toasted pumpkin seeds.