Jackfruit Buddha Bowl with a Citrus Basil Vinaigrette

This jackfruit buddha bowl recipe is unique yet simple, containing only six ingredients.

This post is sponsored by Bertolli. All opinions—as always!—are my own. 

One thing that’s been really fun about moving towards a fully plant-based diet is discovering new creative ways to use plants in cooking. You’ve probably been seeing jackfruit pop up more frequently as an alternative to shredded pork and chicken and if you haven’t tried it, now’s your chance. This jackfruit buddha bowl is simple (just six ingredients) yet unexpected (jackfruit and kumquat say what?!).

I’m teaming up with Bertolli on this recipe because I love that the brand celebrates the enjoyment of food and cooking while staying consistent with today’s growing health consciousness. Their Organic Extra Virgin Olive Oil is non-GMO and verified USDA Organic, made from organic olives and produced using organic farming standards. Bertolli is the number one oil brand in the world with over 150 years of expertise in olive oil blending and inspires simple yet unexpected dishes.

This jackfruit buddha bowl recipe is unique yet simple, containing only six ingredients.

A note on cooking with jackfruit …

Especially if you’re new to cooking with jackfruit as a shredded meat replacement, I’d highly recommend canned. Just make sure it’s canned in water and not syrup. You can find canned jackfruit in Asian specialty food stores and probably in the Asian/International cuisine section of your grocery store as well.

Using fresh jackfruit is a fun adventure, but I find it impractical living in a city. Jackfruit are MASSIVE—bigger than most watermelon. No way I’m carrying that sucker back to my apartment! Sometimes Whole Foods will have slices of the jackfruit for sale in their chopped veggies section, but the problem with this is that they’re typically ripe or almost overripe. For this type of cooking, you actually want unripe jackfruit. I honestly haven’t mastered cooking with fresh jackfruit quite yet, so this recipe is based off using canned.

This jackfruit buddha bowl recipe is unique yet simple, containing only six ingredients.

Jackfruit Buddha Bowl with a Citrus Basil Vinaigrette

Yield: 2 bowls

Jackfruit Buddha Bowl with a Citrus Basil Vinaigrette



  1. Preheat oven to 400 degrees F.
  2. Cook the rice. Bring 2 cups water and 1 cup brown rice to a boil in a pot on the stove. I like to add a splash of olive oil as well to prevent sticking (optional). Once it's boiling, reduce heat and simmer (covered) until cooked. It'll be about 40 minutes.
  3. While the rice cooks, prepare the vinaigrette. Whisk together 2 tbsp olive oil with kumquat juice. Add basil and salt and pepper to taste. Set aside.
  4. Peel and chop the potatoes, strain and rinse the jackfruit.
  5. Heat 1 tbsp olive oil in a pan on medium-high heat. Add the jackfruit, season with salt and pepper, and sauté for 4-5 minutes. Add 1/4 cup water to the pan, reduce the heat, and simmer (uncovered) until all the water is gone (10-15 minutes).
  6. Transfer the jackfruit to a baking sheet (I recommend lining with parchment paper) along with the potatoes. Drizzle the potatoes with remaining olive oil, season with salt and pepper. Roast for 30 minutes.
  7. Assemble your bowl. Add rice, sweet potatoes and jackfruit to a bowl. Drizzle with your vinaigrette. Garnish with basil.


* You will probably have some leftover rice. I always make 1 cup incase Joe is hungry. If you don't want leftovers, you could get away with halving this. ** Make sure the jackfruit is canned in water, not syrup. *** Use lemon if you can't find kumquats at your local grocery store.


This jackfruit buddha bowl recipe is unique yet simple, containing only six ingredients.This jackfruit buddha bowl recipe is unique yet simple, containing only six ingredients.

Olive oil is often thought of as just another ingredient, but it’s integral to each step of this recipe and the final product wouldn’t be possible without it. From creating the base of the vinaigrette to sautéing the jackfruit to coating the sweet potato for baking, the full-bodied flavor of Bertolli is truly is the star of this dish. Grab a bottle at your local Albertsons or check out Villabertolli.com.

Have you ever used jackfruit as a shredded meat alternative?

This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.

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  1. Vegetarian here…never have used jackfruit though. What does it taste like? I thought I saw an article a while ago about jackfruits and how cheap/easy they are to grow and if people could learn more about them, this food could literally save thousands in third world countries that are dying of starvation. I can’t remember, but I think the article said it is an “acquired taste” and so to me that meant, it tastes horrible. Therefore I’ve never jumped at the opportunity to try it…

    • Because you use unripe jackfruit in recipes like this where it’s a stand-in for meat, it doesn’t have an overwhelming flavor at all. A slight hint of sweetness, but it almost reminds me of tofu in that it sort of picks up the flavors of whatever sauce its in. I’m still new to cooking with it but I’m loving it! Ripe jackfruit eaten as a snack is a little different (almost reminds me of an apricot maybe?) but doesn’t taste horrible by any means!

  2. Hi Nicole!

    My husband and I are coming to Boston next week, and we will be staying in East Boston! I wanted to see if you would mind sharing any restaurants you enjoy and any fitness studios, particularly spin, barre, or yoga, that you would recommend.

    Thanks so much!

    • I’m not too familiar with East Boston, but definitely check out Reel House–new restaurant that just opened there right on the water with gorgeous views of the city and a big outdoor deck area. Loved the food, too! I don’t know of any fitness studios in East Boston but if you come into the city try B/Spoke or Recycle for spin (B/Spoke is probably easier for you to get to because you can take the blue line from East Boston to the State Street stop downtown). Recycle has a location in Back Bay and the South End, two awesome neighborhoods, which will give you lots of options for grabbing a meal/shopping/walking around before or after class. For yoga I like Yogaworks in Back Bay and CorePower in Ink Block. North End Yoga is good, too, and is an easy walk from the blue line if you’re taking that out of Eastie. I’m not a big barre person but both Pure Barre and Bar Method are in Back Bay. 🙂

      • Nicole!!! Somehow I just saw your message! I am still learning about WordPress! Haha… thank you for the incredible recommendations!! We will have s car but I was hoping for walking distance. You’re so precious to take such time to respond. We leave tomorrow morning and I am super excited! I will let you know how it is. I know we are going to have a really good time. I have loved your blog and plan to use some of your workouts in the gym we will have access to! Thanks again for your time!

      • Hi Nicole!
        Thank you so much for taking such time to respond to my question! Please forgive my delayed response. I am still learning about the blog world and I had no idea how to check my responses until today! These are all awesome ideas! I do know we will have a car but. Will probably try to walk, which limits options. I found a Bar Method. Ear out hotel and plan to try that. They also have lighthouse yoga in Cape cod which sounds cool! I will let you know what I end up doing! The food options look awesome especially in the cape. We have a reservation at the impudent oyster which looks really delicious ! We are also planning to go over to Martha’s Vineyard if the weather holds up for us. I am excited about that part of the trip.
        Thank you again for all of your recommendations ! I live your blog and especially enjoy your instagram. Haha 😂 I will let you know what we end up doing when we get back! Also, I am already planning to try out a few of your workouts while we are there!

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