Delicious and easy to make vegan leftover bowls including sweet and spicy 'pulled' jackfruit, satay tofu, succulent soy curls or tofu taco meat filling with rice and beans, grilled corn, saucy slaw, tomatoes or avocado. These easy, nutritious and delicious vegan dinner ideas use up leftovers from the week with a few fresh components. And don't forget the sauce!
Let's get started building a delicious leftover bowl . . .
Being a food blogger, I generate A LOT of leftovers - especially since the children have moved out. Luckily, one of my favourite things to do is create something new from the bits and bobs of other meals. This Sweet & Spicy Jackfruit Buddha Bowl is a delicious bowl of leftovers with a couple favourites thrown in for good measure.
So first up (and the star of this bowl) is leftovers from a tropically inspired, sweet and spicy jackfruit slider (recipe here). If you've got extra jackfruit on hand, be sure to make lots for leftovers - you won't be disappointed!!
Every bowl needs a bean and a grain to make it substantial IMO. I had some leftover rice so I fried it with a pinch of this and a dash of that and presto, rice and beans! As for veggies, the sky's the limit - whatever you have on hand (don't feel stuck with the leftovers I used). I had some corn that I spiced up and grilled. Slaw? Yes, please! It takes only a couple of ingredients and 5 minutes - you've just gotta have it with this spicy jackfruit!
Have you ever made pineapple flowers? They are SOOOOO pretty and tasty too. Honestly, I felt like Martha making these little beauties. Check out this video for step by step instructions. I'm a bit of a rebel I guess (who knew?) so I kind of limped along improvising here and there; but I was sooooo happy with the outcome.
Buddha Bowl Ingredient Guide
This is really just a guide for a leftover bowl . . .
Any bean, any green, and any grain as the base and then add sweet, salty, spicy, tangy, crunchy, creamy, pickled, a drizzle, and a garnish.
Start with a scoop of rice, then add separate piles of the beans and veggies, add your toppings and drizzles and voila - ready to dine!
More Vegan Bowl Ideas
Vegan Buddha bowls or rice bowls are a fast and easy everyday meal that is nourishing, fresh and filling. Here are a few of our favorites:
Tofu Taco Meat Bowl - super easy and delicious family favorite!
How to Make a Vegan Buddha Bowl - with lots of ideas and sauces!
Sweet and Spicy Tofu Pineapple Bowl - the sauce is ridiculous.
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Sweet and Spicy Jackfruit Buddha Bowl
INGREDIENTS
- 1 sweet & spicy jackfruit recipe*
- 2 cups corn, fresh or frozen
- 2 cloves garlic, crushed
- red pepper flakes
- S&P
- 1 cup rice (or any grain)
- 1 cup beans
- ½ lime, juice
- cilantro, chopped (divided)
- 2 cups slaw mix
- 1-2 tbsp vegenaise
- ½ lemon, juice
- 4 tbsp vinegar
- S&P, red pepper flakes, to taste
- sunflower seeds, roasted
- greens
- avocado, sliced
- pineapple flowers, optional
INSTRUCTIONS
- *JACKFRUIT RECIPE here You can use any leftover for your star - could be a lemongrass tofu or mushroom dish or maybe delicious buffalo cauliflower nuggets.
- RICE If you don't have any leftover rice, quinoa or other grain, make 1 cup of rice as per package directions (I used an Instant Pot which makes this step effortless). Add a tablespoon of oil to a medium skillet over medium to high heat. Saute garlic, add a cup of rice (I turn the heat up to get it crispy). Add a cup of black beans, a squeeze of lime, some chopped cilantro, and season with S&P.PRO TIP: At the beginning of the week, I usually make a couple cups of quinoa and rice in the Instant Pot and then freeze them to use throughout the week.
- CORNIn a medium skillet warm a teaspoon of oil over high heat, add a the corn and let it start to char, add the chopped garlic, crushed red pepper flakes, loads of cracked black pepper, a pinch of salt; and let cook for another minute of two. Remove from heat and set aside.
- SLAW Slaw Shred cabbage (or use pre-shredded slaw). Mix together Vegenaise (I use Follow Your Heart), lemon, vinegar, lots of cracked black pepper, salt, and red pepper flakes. Toss with cabbage. I had some leftover toasted sunflower seeds and added those to the slaw which was delicious. You can also add green onions, sprouts, etc. to amp up your slaw. PRO TIP: start with 1 tbsp of Vegenaise, taste and adjust as desired (creamier - add more vegenaise; too creamy - add more acid; adjust salt and pepper, red pepper flakes levels as well, if it's a bit sour, add ⅛ tsp maple syrup or sweetener of choice but don't overdo it!).
- PUTTING IT ALL TOGETHER Make small piles of all the leftovers, add a handful of greens, a wedge of avocado, a sprinkle of nuts or seeds, and a drizzle of your favourite dressing.
- PINEAPPLE FLOWERS (video here)
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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