INGREDIENTS
1
Avocado
1/2 cup
Carrots
1/4 tsp
Garlic
2 15 ounce cans
Jackfruit
1/2 cup
Red cabbage
1 cup
Red onion
1 15 ounce can
Refried pinto beans
1/3 cup
Tomato paste
3 tsp
Balsamic vinegar
1/2 tsp
Dijon mustard
1/2 tsp
Lime juice
2 tbsp
Liquid smoke
1 tbsp
Molasses
1 1/2 tbsp
Tamari
3/4 cup
Basmati rice, cooked brown
1 pinch
Chili powder
1/2 tsp
Paprika
1/2 tsp
Paprika, smoked
1
Salt and pepper
1 1/2 tbsp
Olive oil
1 1/2 tbsp
Red wine vinegar
1/4 cup
Water