Buddha Bowl of the Week: Jackfruit Taco Bowl with Vegan Queso

This is probably one of the easiest and quickest buddha bowls I’ve ever made! I use pre-made jackfruit from Upton’s Natural, but you can also buy canned jackfruit (at your local Asian grocery store) and marinade with some sriracha or hot sauce, maple syrup, soy sauce and bit of water.


October 26, 2017
: 2
: 10 min
: 10 min


  • 1 box of Upton's Natural Sriracha Jackfruit
  • Bunch of kale, chopped
  • Cherry tomatoes, halved
  • ½ red onion, sliced
  • 1 can of corn kernels
  • For the queso:
  • 1 cup raw cashews
  • 1 cup salsa
  • ⅓ cup nutritional yeast
  • 2 teaspoons cumin
  • ½ teaspoon sea salt
  • ½ cup water
  • Step 1 Prep all your vegies by chopping them up and assembling them into a bowl.
  • Step 2 Drain and rinse the corn and add to the bowl.
  • Step 3 Add the jackfruit.
  • Step 4 Make your queso by adding all the ingredients into a blender and mix until very smooth.
  • Step 5 Drizzle with the queso (can be heated up if preferred).
  • Step 6 Enjoy!

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