Seasonal Asian Jackfruit Bowl


I will never not think that eating seasonally is the best – its great for our planet, local farmers and our health, so why not do it? Through choosing seasonal produce you reduce your carbon footprint as your food doesn’t have to travel as far, it’s often grown on farms local to you. You also reduce your pesticide intake, as foods grown in season don’t have to be helped because the weather is prime for them, which also means they are packed full of nutrients!

To me this bowl has it all: healthy fats, minerals and vitamins, fresh flavours and textures! The smokey jackfruit combines beautifully with the fresh quinoa and charred broccoli, and the roasted Red Kuri squash (my favourite variety) drizzled with the sweet and salty peanut dressing is simply dreamy!


This recipe is also perfect for meal prep; make more of everything, then place in airtight containers in the fridge and voila, you have meals for at least 3 days that can be eaten hot or cold!


Makes 4 portions

For the jackfruit:

1 tin plum tomatoes

1 diced white onion

4 diced cloves of garlic

2 tablespoons Maple syrup

1 teaspoon smoked paprika

1 tablespoon miso paste

1 tablespoon apple cider vinegar

Salt and pepper

1 tin of jackfruit


For the squash:

1 Red Kuri squash

1/2 tampon cinnamon

1 teaspoon cumin

Salt and pepper

3 tablespoons olive oil


For the broccoli:

500g long stem broccoli

2 tablespoons sesame oil

1 tablespoon olive oil

juice of 1/2 lemon

1/4 teaspoon chilli flakes



For the quinoa:

400g uncooked quinoa

100g herbs of choice

Juice of 1/2 lemon



For the peanut dressing:

2 tablespoons smooth peanut butter

5 tablespoons water

1 teaspoon maple syrup

1 tablespoon soy sauce

1 teaspoon apple cider vinegar

50g chopped toasted hazelnuts


Place all of the jackfruit ingredients (apart from the jackfruit) into a large sauce pan with half a tin of water and bring to a simmer – this sauce will be sweet because we don’t sauté the onions so they realises all of their sweetness into the tomatoes. after around 20 minutes turn don the heat, add the drained jackfruit and cook for around 7 mins and set aside.

Next, pre heat the oven to 200℃. Slice the squash in half, remove the seeds and then slice it into small bite sized chunks (leave the skin on, as it is sweet and very thin). Spread the squash on a baking tray, drizzle with the oil and add the spices and seasoning. Place in the oven and bake for 40 minutes.

In the last 20 minutes of the squash baking, bring the quinoa to a boil with a pinch of salt (add just enough water to cover it, then add more if needed) and cook for 15 minutes. once the water has cooked off and the quinoa is soft, fluff it up with a fork. Chop up the herbs and mix into the quinoa along with the lemon, set aside.

Slice the broccoli into smaller individual stems, drizzle with the oils and season, then place it on top of the squash in the final 15 minutes of baking.

Once all of the elements are prepared plate them up, drizzle with the dressing and finish with a sprinkling of toasted hazelnuts.






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