Looking to add more plant-based recipes into your meal plan? this Mexican inspired Jackfruit Nourish Bowl is a delicious dish for all! The Young Jackfruit acts as a blank canvas absorbing all the flavours of the herbs and spices.
This is also a great recipe to meal prep! You can easily make it ahead of the week to take to school or work.
Heat 1 tbsp olive oil in a large frying pan over medium heat.
Add in the jackfruit, coriander stalks, spices, chilli and chipotle. Stir to combine and let this sauté for 5 minutes. Add in chopped tomatoes, tamari, black beans and maple syrup. Let this simmer for 10-15 minutes, staring regularly.
Turn off heat and add in lime juice.
Quick soak the cashews in boiling water for 5 minutes, then drain.
Add everything to a blenderand blend on high until smooth.
Add 1/2 cup quinoa to a pot with 1 cup of water, bring to a boil then reduce heat, cover and leave for 15 minutes. Turn off heat then leave to sit covered for a further 5 minutes. Take off lid and fluff with a fork.
Add the purple cabbage with a pinch of salt and a squeeze of lime. Massage for 30 seconds until broken down a little.
Roast the sweet potato with a drizzle of oil and a pinch of salt in the oven on 180C for 20-30 minutes or until golden.
Combine everything into a bowl. Top with the coriander cream, some cubed avocado and some extra coriander.
Jackfruit Marinade: 1 can Organic Young Jackfruit, drained & rinsed 1 tbsp coriander stalks, (you’ll be using the leaves later) 1 tbsp smoked paprika 1 tsp cumin powder 1 tsp garlic powder 1 tsp oregano ½ tsp chilli flakes (optional) ½ tsp sea salt 1 jalapeño chilli, diced 2 tbsp chipotle in adobo sauce 1 can chopped tomatoes 1 tbsp Organic Tamari Soy Sauce 1 can black beans, drained & rinsed 1 tbsp Organic Maple Syrup Juice ½ lime
Coriander cream: ½ cup cashews ¼ avocado ½ cup coriander, leaves and stalks 1 tbsp nutritional yeast Juice 1 lime ½ tsp sea salt ¼ cup water
Other elements: 1 cup quinoa, cooked 1 sweet potato, cubed 1 cup purple cabbage, dived ½ cup coriander leaves ¼ avocado
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