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

Ingredients

Instructions

  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.

Notes

* 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.

http://pumpsandiron.com/2017/06/28/jackfruit-buddha-bowl-citrus-basil-vinaigrette/

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.

Chickpea Veggie Fritters (Vegetarian + Vegan Options)

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

My obsession with Instagram stories is growing by the day (@nicoleperr). I wanted to test a vegan version of these chickpea veggie fritters and asked Instagram for tips on cooking with flax eggs and got so many helpful responses. You guys rock! At this point I’m pretty comfortable with vegan replacements for dairy but cooking without eggs is still new to me. Right now I eat eggs (I talked more about going vegan-ish in this post), but should I decide to nix them, I want to be comfortable with eggless cooking.

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

These chickpea veggie fritters are easy to make and have a hint of ginger that gives them a delicious personality. I don’t know if personalities can be delicious or if food technically even has a personality but we’re just gonna go with it …

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

Chickpea Veggie Fritters (Vegetarian + Vegan Options)

Yield: 12-15 fritters

Chickpea Veggie Fritters (Vegetarian + Vegan Options)

Ingredients

  • 15.5 oz chickpeas (1 can), rinsed and patted dry
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1/2 cup breadcrumbs (I've used whole wheat and panko—both work!)
  • 1/4 cup fresh parsley, chopped
  • 2 eggs (see notes for vegan alternative)*
  • 1" ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Salt + pepper to taste (be generous)

Instructions

  1. Preheat oven to 400 degrees F.
  2. If you're making these vegan, prepare the flax eggs (see notes). Otherwise, whisk together the eggs in a small bowl and set aside.
  3. Using a small food processor, pulse the chickpeas. You don't want them to turn into a paste, so don't overdo it. You want them combined but still with a bit of chunk. If you don't have a food processor, just coarsely mush them up with a fork.
  4. Use a grater to shred the zucchini and carrots. Use a paper towel to press out excess liquid.
  5. Add all ingredients to a big bowl and mix together (easiest to use your hands).
  6. Line a baking sheet with parchment paper (or lightly grease it). Roll the veggie mixture into small balls (about 1 1/2 - 2") and then press down into a patty shape. Place on the pan.
  7. Bake for 20-25 minutes. If doing the vegan version, keep in a little longer (25-30 minutes).

Notes

*Egg replacement = 2 tbsp flax meal + 5 tbsp water. Mix them together in a small bowl and let sit while you prepare the rest of the ingredients. You want the mixture to start to gel. Depends on the temperature of the water, but could be good to go in as little as 5 minutes.

http://pumpsandiron.com/2017/06/04/chickpea-veggie-fritters-vegetarian-vegan-options/

These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

There’s no taste difference between the vegan and vegetarian versions, but there is a slight difference in texture. The eggless patties will be a little more crumbly but if you’re just going to break it up in a Buddha bowl or salad then who cares, right? 😉 I would recommend rolling them a little smaller than if you’re using eggs. And be sure to let them cool out of the oven for a few minutes before trying to move them from the pan.These chickpea veggie fritters have a hint of ginger and are perfect to add to your next Buddha bowl or salad! Vegetarian and vegan options. | Pumps & Iron @nicoleperr

If you’re food prepping for the week ahead, make a batch of these and keep leftovers in an airtight container in the fridge to add to your lunches and dinner all week. I also eat them as a snack dipped in hummus. Sounds weird but it’s goooood.

Chipotle Roasted Cauliflower Tacos

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Holy tacos, Batman! These chipotle roasted cauliflower tacos are ridiculous. Once you have the chipotle sauce (recipe posted on Sunday) they’re super easy to make and you can customize them with your favorite tacos fillers. Between the chipotle sauce and the seasoning for the roasted cauliflower, the flavor is out of this world. Make these for Cinco de Mayo, Taco Tuesday or any day of the week.

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Chipotle Roasted Cauliflower Tacos

Yield: 6 tacos

Chipotle Roasted Cauliflower Tacos

Ingredients

    For the cauliflower:
  • 1 head cauliflower
  • 1 small red onion (or half of a large one)
  • 1-2 tbsp extra virgin olive oil or avocado oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • For the chipotle sauce (full recipe here):
  • 3 chipotle peppers in adobo sauce
  • 1 tsp of the adobo sauce
  • 2/3 c raw cashews, soaked
  • 1/2 c unsweetened almond milk
  • 2 tbsp lime juice (juice from about 2 limes)
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 2 tbsp avocado oil (optional--increases the creamy texture)
  • For the tacos:*
  • 6 tortillas
  • Half a red cabbage
  • 2 spears of romaine lettuce
  • 3 tomatos
  • 2 avocados

Instructions

  1. The cashews used in the chipotle sauce need to be soaked. You can either soak them in cold water overnight or pour boiling water over them and let them soak for 1 hour uncovered.
  2. Preheat the oven to 425 degrees F.
  3. Prepare the cauliflower. Remove the florets from the head of cauliflower. Cut the onion in half and then width-wise to make long strips of onion pieces. Spread the cauliflower and onion on a pan (I like to cover mine in parchment paper first to help with clean up). Drizzle with olive oil or avocado oil and sprinkle on the chili powder, cumin, paprika and salt. Toss to evenly coat. Roast for 30-35 minutes.
  4. While the cauliflower starts to roast, prepare the chipotle sauce in your food processor or high-speed blender. Full recipe can be found here but you just put all the ingredients in a food processor and combine until smooth.
  5. As the cauliflower finishes roasting, prepare the taco fillings. Chop the red cabbage and lettuce until shredded. Remove the seeds from the tomatoes and dice. Remove the pit and peel from the avocados and cut into strips.
  6. Heat the tortillas. You can do this on the stovetop by heating a dry pan (no oil) on medium heat and then placing the tortilla on it for about 30 sec each side. You could also do this in the oven. I usually just pop them into the oven with the cauliflower on a different rack (on tin foil) for 5 or so minutes.
  7. Assemble your tacos, top with the chipotle sauce and enjoy!

Notes

*Customize the filling of your tacos! I went with cabbage, lettuce, tomatoes and avocado but you can pick and choose your own favorites.

http://pumpsandiron.com/2017/05/02/chipotle-roasted-cauliflower-tacos/

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious! These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Look at that beautiful beast of a taco. This recipe produced six tacos for me, as mentioned above, but as you can see, I made them pretty big. If you’re using smaller tortillas, you could easily get eight or more from the recipe. If you have leftovers, you can absolutely store them in the refrigerator for a few days. I’d recommend keeping the ingredients stored in separate containers for the best results.

Unless you drown the tacos in it, you’ll definitely have chipotle sauce leftover. Use it as a dip or in a Buddha bowl if you run out of the chipotle roasted cauliflower tacos before the sauce.

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

And that’s all from me today! If you’re looking for more cauliflower recipes, check out Parmesan Roasted Cauliflower. Also this Slow Cooker Corn Chowder can be made with cauliflower instead of potatoes if you’re looking for a low-carb soup. Let me know in the comments if you make these chipotle roasted cauliflower tacos! What taco fillings did you go with?