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Exotic Jackfruit & Black Bean Nourish Bowl with Turmeric Quinoa
Savor the exotic flavors of our Jackfruit & Black Bean Nourish Bowl, paired with turmeric quinoa for a clean eating delight. Perfect for a healthy reset!
Elevate your clean eating journey with our Exotic Jackfruit & Black Bean Nourish Bowl, a vibrant dish that combines bold flavors with nutrient-rich ingredients. Jackfruit, known for its meaty texture, pairs beautifully with protein-packed black beans, creating a satisfying and delicious plant-based meal. Enhanced with turmeric-infused quinoa and a medley of fresh vegetables, this bowl is a celebration of color, taste, and wellness benefits.
Jackfruit is a versatile fruit that's gaining popularity for its ability to mimic the texture of meat while remaining entirely plant-based. It's rich in fiber and vital nutrients, offering a wholesome alternative to traditional proteins. Paired with black beans, which are loaded with antioxidants and a great source of plant protein, this nourish bowl delivers on both flavor and nutrition. The addition of turmeric quinoa not only provides a delightful golden hue but also brings anti-inflammatory properties to the table, making it a perfect choice for those seeking to boost their health with every bite.
Recipe Overview
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Savor the exotic flavors of our Jackfruit & Black Bean Nourish Bowl, paired with turmeric quinoa for a clean eating delight. Perfect for a healthy reset!
Ingredients
- • canned young jackfruit in brine: 2 cups, drained and shredded
- • black beans: 1 can (15 oz), drained and rinsed
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • ground turmeric: 1 teaspoon
- • red bell pepper: 1, thinly sliced
- • carrot: 1 large, julienned
- • cucumber: 1, thinly sliced
- • fresh cilantro: 1/2 cup, chopped
- • lime: 1, juiced
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Rinse the quinoa under cold water and then combine it with 2 cups of water and the turmeric in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.
- 2 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shredded jackfruit and sauté for 5 minutes, allowing it to brown slightly. Stir in the cumin, smoked paprika, garlic powder, sea salt, and black pepper. Cook for an additional 5 minutes until the jackfruit is well-coated with spices and heated through.
- 3 In a large mixing bowl, combine the black beans, sliced red bell pepper, julienned carrot, sliced cucumber, and chopped cilantro. Drizzle with the remaining tablespoon of olive oil and lime juice, tossing gently to combine.
- 4 To assemble the nourish bowls, divide the turmeric quinoa among four serving bowls. Top each with an equal portion of the spiced jackfruit and the black bean vegetable mixture. Garnish with additional cilantro if desired.
- 5 Serve immediately, enjoying the vibrant textures and fresh flavors of this wholesome dish.
Serving Suggestions
- • This Exotic Jackfruit & Black Bean Nourish Bowl is a meal in itself, but pairing it with a vibrant green salad can further enhance your dining experience. Consider serving it alongside a simple arugula salad dressed with lemon juice and a hint of olive oil to complement the flavors of the bowl. For a refreshing beverage, try a chilled herbal tea, such as mint or chamomile, to cleanse the palate and balance the spices of the dish. Additionally, a lightly sparkling water with a splash of lime can provide a crisp, hydrating finish to your meal.
Storage Tips
Store any leftovers in an airtight container and refrigerate for up to 3 days. To maintain the freshness of the vegetables, keep them separate from the quinoa and jackfruit mixture, combining just before reheating. When ready to enjoy again, gently reheat the quinoa and jackfruit in a skillet over medium heat, adding a splash of water if needed to prevent drying out.
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