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.

Raspberry Mint Chia Seed Pudding Smoothie + Giveaway!

This post is sponsored by my friends at MegaFood. All opinions—as always!—are my own. I appreciate your support of the wonderful brands that make this blog possible. 🙂

So is it chia seed pudding or is it a smoothie? Both! I’ve mentioned before that sometimes—as delicious as they are—smoothies don’t fully satisfy me as a meal because I haven’t chewed anything. I’ll finish my smoothie then reach for something to eat. So the other day the idea popped into my head to just top my smoothie with something I could dig a spoon into. Duh. Friends, meet my delicious Frankenstein creation: the raspberry mint chia seed pudding smoothie.

Slurp down this raspberry mint chia seed pudding smoothie with a straw ... then a spoon!

You slurp down the smoothie portion with a straw as the chia seed pudding inches its way to the bottom of the glass, picking up streaks of yummy smoothie as it goes. When the last slurp gets stopped short with the thick pudding clogging the straw, your reach for your spoon and dig in.

One of my favorite smoothie add-ins is a scoop from one (or several) of MegaFood’s Daily Nutrient Booster Powders. You might remember these two recipes I posted last year using them:

Slurp down this raspberry mint chia seed pudding smoothie with a straw ... then a spoon!

For today’s raspberry mint chia seed pudding smoothie, I’m adding in a scoop of Daily Energy. This whole food powder is “mindfully crafted” to support a healthy, active lifestyle.* I love that phrase—”mindfully crafted”—and it really does sum up the way in which MegaFood approaches all its products. Daily Energy contains Eleuthero, Ashwagandha and Bacopa, herbs that have been celebrated through history for supporting a healthy stress response. It also contains FoodState® Chromium and Green Tea to help enhance mental alertness, focus and healthy metabolism.*

For those thinking, “What the heck is FoodState?”: MegaFood’s FoodState Nutrients are made with whole foods to provide essential vitamins and minerals. They’re gentle on the body and easy-to-digest, which is why you can take MegaFood supplements even on an empty stomach. I try to take my vitamins with breakfast, but some mornings I’m racing off to teach at the crack of dawn and it just doesn’t happen. I love that I can still take my multi without getting a stomach ache!

Slurp down this raspberry mint chia seed pudding smoothie with a straw ... then a spoon!

Raspberry Mint Chia Seed Pudding Smoothie

Yield: 1 smoothie

Raspberry Mint Chia Seed Pudding Smoothie

Ingredients

  • ½ heaping cup fresh raspberries
  • 1-2 tbsp packed fresh mint leaves (if you just want a subtle mint flavor do 1—I love mint so I usually do 2)
  • 1 banana, frozen*
  • 1 scoop Daily Energy
  • ⅓ cup coconut milk, plus more if needed to reach desired consistency
  • Toppings of choice: I used frozen raspberries (so the pictures would be pretty—in real life, I like fresh) and bee pollen. Granola or a little peanut butter would also be yummy!
  • For the chia seed pudding:
  • ⅓ cup coconut milk
  • 1 tbsp chia seeds
  • 3-4 raspberries, muddled (optional—this is just to give it a pink hue)

Instructions

  1. Stir together the chia seed pudding ingredients and let sit for 10 minutes (until gelled and thick).
  2. Blend smoothie ingredients in a high-speed blender. If too thick, slowly add coconut milk.
  3. Pour the smoothie into a glass then top with the chia seed pudding. Finish with desired toppings.
  4. Enjoy with a straw … then a spoon!

Notes

*If you only have fresh bananas on hand, you could use frozen raspberries instead of fresh. Just make sure one or the other is frozen so you get a good, thick smoothie texture.

http://pumpsandiron.com/2017/06/23/raspberry-mint-chia-seed-pudding-smoothie-giveaway/

Slurp down this raspberry mint chia seed pudding smoothie with a straw ... then a spoon!

You’ll notice in the above recipe that the chia seed pudding portion is really simple and plain. That’s because you’ll have smoothie remnants and toppings at the bottom of your glass to mix into it with each spoonful.

Daily Energy Instagram Giveaway

Before you run off to make your own chia seed pudding smoothie, hop on over to Instagram to enter to win a jar of Daily Energy Nutrient Booster Powder for you and a friend! Post is embedded below as well to make things easier.

To enter:

  • Follow @nicoleperr (that’s me) and @megafood on Instagram
  • Tag a friend in the comments section of my giveaway Instagram post (below)

That’s it! I’ll randomly pick a winner tonight and you and the friend you tagged will both receive some Daily Energy to take your smoothies to the next level.

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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.