Mexican Jackfruit Nourish Bowl

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.