Lunch / Dinner

Tropical Buddha Bowl

2 new foods for me this year are: Jicama & Jackfruit.

Jicama is a root vegetable that is a great source of fiber & vitamin C. You can eat it raw, sauté it, or bake it into fries.

Jackfruit is a fruit than can grow up to 100 lbs! It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. You can eat it raw or cook it.

I have fallen in love with both!

For this Tropical Buddha bowl I made jackfruit fries & cooked up some of Upton’s Naturals Sweet & Smoky Jackfruit.


Sweet and Smoky JackfruitThis bowl is well sweet & smoky 🙂 , tangy & refreshing!


Tropical Buddha Bowl

  • Servings: 2
  • Difficulty: easy
  • Print




Jicama Fries:
  • 1 jicama
  • 1 T melted coconut oil
  • 2 tsp seasoning of choice (I used FlavorGod’s fiesta sweet & tangy seasoning)
  • 1/2 tsp garlic powder
Bowl Ingredients:
  • 1 box Upton’s Naturals Sweet & Smoky Jackfruit
  • 1/2 head caulifower
  • 2 handfuls kale/ spinach
  • Pomegranate seeds
Tropical Dressing:
  • 1 1/2 c chopped mango, pineapple & strawberry combo (I used a pre-chopped organic frozen bag.)
  • 1/4 c apple cider vinegar
  • The juice from 1 lime


Jicama Fries:
  1. Preheat your oven to 400F.
  2. Peel jicama & cut into fries.
  3. Place them onto a baking sheet. Pour the melted coconut oil over the fries, sprinkle on your seasoning & mix. Make sure all fries are laying next to each other on the sheet & not on top of one another.
  4. Bake for 20-25 minutes, flip, & bake another 20-25 minutes or until crispy.
  1. Chop half of your cauliflower head into florets.
  2. Place on a baking sheet, add any seasonings or healthy oils you like & roast for about 30 minutes or until slightly browned.
  3. Heat your package of jicama on a pan sprayed with non-stick cooking spray. Cook until hot throughout.
Tropical Dressing:
  1. Add all of your tropical dressing ingredients to a high speed blender.
  2. Blend until combined.
  1. Distribute your greens, fries, jackfruit & cauliflower among 2 plates.
  2. Drizzle on your dressing.
  3. Top with pomegranate seeds. Enjoy!

Check out my Instagram @thekellydiet for even more unique plant-based recipes!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s