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Mexican Jackfruit Nourish Bowl

Mexican Jackfruit Nourish Bowl
Time
30 mins
Contributed by
Holly Dyson @growthegrin
Serves
2

SHORT DESCRIPTION

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. 

DESCRIPTION

Jackfruit:

  1. Heat 1 tbsp olive oil in a large frying pan over medium heat.
  2. 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.
  3. Turn off heat and add in lime juice.

Cream:

  1. Quick soak the cashews in boiling water for 5 minutes, then drain.
  2. Add everything to a blenderand blend on high until smooth.

The rest:

  1. 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.
  2. Add the purple cabbage with a pinch of salt and a squeeze of lime. Massage for 30 seconds until broken down a little.
  3. 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.
  4. Combine everything into a bowl. Top with the coriander cream, some cubed avocado and some extra coriander.

 

INGREDIENTS

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

Method

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