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Jackfruit Buddha bowl with rice, avocado, beans, slaw and corn in a bowl.

Sweet and Spicy Jackfruit Buddha Bowl

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Tracy Halasz

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.
  • CORN
    In 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

The pineapple flowers are really pretty - make them a few days in advance. They keep well at room temperature.
Leftover bowls use up the bits of food from the week. Tofu, vegan taco meat, BBQ jackfruit, sweet and spicy soy curls for example. 
Always make a sauce to drizzle over a leftover bowl. Check out my vegan sauce page for ideas.