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Jackfruit “Ropa Vieja”

Updated: Aug 18, 2022

Servings: 4

Prep time: 10 min Cooking time: 30 min


Ropa Vieja

  • 2 Tbsp extra virgin olive oil

  • 1/2 small white onion, sliced

  • 2 bell peppers, sliced

  • 1 jalapeno, deseeded and minced

  • 3 garlic cloves, minced

  • 1/8 cup Spanish olives, chopped (optional)

  • 8 oz can tomato sauce, low sodium

  • 14 oz can green jackfruit, drained and rinsed well

  • 15.5 oz can white beans, drained and rinsed

  • 1/4 tsp salt

  • 1/4 tsp ground black pepper

  • 1/2 tsp paprika 1/4 tsp ground cumin

  • 1/3 cup vegetable broth, low sodium

  • 1 avocado, for garnish


  • 2 yellow plantains

  • 1 tsp avocado oil


1. Plantains: Preheat the oven to 425°F.

2. While Ropa Vieja is simmering, prepare plantains. Peel the plantains and cut them into 1-inch pieces, on a diagonal. Toss in 1 tsp of avocado oil and spread out on a baking sheet.

3. Bake for 15 minutes until soft and slightly caramelized on the edges.

4. Ropa Vieja: Rinse jackfruit very well to remove the brine and set aside. (You’re getting rid of a good amount of sodium in this step).

5. Heat a large pan over medium heat, then add olive oil. Sauté onion until softened (about 5 minutes).

6. Add garlic, peppers, and olives. Sauté another 5 minutes.

7. Add rinsed jackfruit to the pan. Use two forks to shred the jackfruit into small pieces.

8. Add tomato sauce, vegetable broth, beans, and spices. Stir to combine.

9. Reduce heat to low, cover, and let simmer for 10-20 minutes.

10. Remove bay leaf from jackfruit and let simmer 10 minutes more, stirring occasionally.

11. To serve, divide Ropa Vieja and plantains evenly into 4 bowls. Serve with 1/4 avocado on each portion.


  • Inspired by Nicola Mejia.

RENEW Jackfruit Ropa Vieja
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