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.

This bowl is well sweet & smoky 🙂 , tangy & refreshing!

 

• Servings: 2
• Time: 50 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

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

Directions

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.

Bowl:

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.

Assemble:

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!