Teriyaki Jackfruit and Rice Stacks - Forks Over Knives

Ingredients

• 3 cups dry short-grain brown rice
• 2 tablespoons arrowroot powder
• 1 15-oz. can jackfruit, rinsed and drained
• 3 tablespoon oil-free teriyaki sauce, plus more for serving
• 2 cups finely chopped onions
• 2 cups finely chopped sweet potato
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 15-oz. can adzuki beans, rinsed and drained (1½ cups)
• 4 nori sheets, each cut into four 2½ -inch-diameter rounds
• 6 romaine lettuce leaves, cut into 2-inch pieces