The name says it all! You are going to want to dig into this Satisfying Spicy Saucy Southwest Quinoa Bowl! Hearty quinoa topped with roasted corn, sweet bell peppers, black beans, fresh spinach, southwest seasoned jackfruit, salsa, creamy vegan sour cream and cilantro. This is a filling plant-based meal using nutritious, whole foods with saucy, spicy kick. Best of all it is ready in 20 minutes making it a great option for Sunday meal prep.
Turn Up or Down The Heat
I enjoy creating dishes that are packed with protein, fibre, vitamins and nutrients and this dish is no exception. This recipe calls for mild heat (spicy) but if you’d like to cool it down just simply omit the jalapeños and choose mild salsa or add diced tomatoes in its place. Extra vegan sour cream is always a good choice to cool things down.
If you enjoy your heat keep all the spicy extras (or add a little more) and add a dash of your favorite hot sauce.
What is Jackfruit?
You may be asking what Jackfruit is if you’re new to the vegan food game. Jackfruit comes from the Western Ghats of Southern India and the rainforests of Malaysia. It resembles a density to mango and pineapples but with a very distinctive taste. The reason that I’ve included it in this dish and why many use it in their recipes is because when jackfruit is cooked, it has a similar flavour to pulled pork. This ingredient is going to be the “meaty” part of your Southwest Quinoa Bowl.
What If I Don’t Have Jackfruit?
If you don’t have access to jackfruit, tofu is a great substitution, or try my Plant-based ‘Chicken’ Seitan Nugget recipe. A second option would be to increase the beans and season them with the southwest seasoning.
Don’t Have All Of The Ingredients?
I’ve used traditional flavours for my Southwest Jackfruit Quinoa Bowl recipe but feel free to adjust the vegetables as you see fit. If you don’t have quinoa this would be just as delicious on a bed of rice or even as a salad.
This Bowl Is:
-Made with whole foods
-Vegan
-Oil-Free
-Gluten-Free
-Packed with flavor
-Easily Adaptable
-Quick to Make
-Great for Meal Prep
-Loaded with Protein, Vitamins, Iron and Fibre
More Bowl Recipes To Enjoy
If you enjoyed this Satisfying Spicy Saucy Southwest Quinoa Bowl and you’re in the mood for more flavourful bowls, check out my recipes for:
–Sticky Stir-fried Vegetables with Coconut Rice!
Show Me Your Bowl!
If you make this Satisfying Spicy Saucy Southwest Quinoa Bowl please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this Satisfying Spicy Saucy Southwest Quinoa Bowl a star rating.
Thanks for the love, my friends!
Susan 💗🌱
Satisfying Spicy Saucy Southwest Jackfruit Quinoa Bowl
You are going to want to dig into this Satisfying Spicy Saucy Southwest Quinoa Bowl! This is a filling plant-based meal using nutritious, whole foods with saucy, spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Bowls
- Method: Stovetop
- Diet: Vegan
Ingredients
- 4 cups of cooked quinoa
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1 cup of canned jackfruit chunks (drained and rinsed)
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1 tsp of cumin
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1 tsp of garlic powder
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½ tsp of paprika
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4 tbsp of water
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½ cup of corn kernels
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½ cup of black beans
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½ cup of spinach leaves
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¼ cup of pickled jalapenos
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¼ cup of black olives
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1/3 cup of diced sweet bell pepper
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½ cup of spicy tomato salsa
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Salt and pepper (season to taste)
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Lime wedges and cilantro to garnish
Instructions
- Add jackfruit to a small frying pan over medium heat along with cumin, garlic powder, paprika and 4 tbsp of water. Cook until the jackfruit has absorbed the spices and is tender and fragrant (about 4-5 mins). Season with salt and pepper. Set aside.
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Add corn to the pan the jackfruit was cooked in. Cook until roasted and lightly browned (about 3-4 mins).
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Divide cook quinoa into serving bowls. Top with spinach, black beans, roasted corn, black olives, bell pepper, pickled jalapenos, salsa, jackfruit and garnish with a lime wedge and cilantro. Top with vegan sour cream.
