Easy Jackfruit “Chicken” Quinoa Bowls

While I do find it convenient, I rarely buy “fake meat” as I consider it heavily processed and not what you could categorize as healthy. Plus, I’m usually satisfied with veggies, whole grains, and tofu anyway. But if you are like me and occasionally crave something with a more “meaty” texture, then this jackfruit “chicken” certainly won’t disappoint!

Let’s be clear: do not expect a taste similar to real chicken. This is not the point of this recipe, but it does (slightly) resemble shredded chicken. The jackfruit is simmered in a creamy sauce made from cashew butter, soy sauce, and maple syrup, resulting in a deep savoriness.

Served with quinoa, sautéed greens, and an optional garlicky tahini sauce, these bowls are both nourishing and hearty!

⭐️ Why You Should Try It

Creamy, buttery, and meaty.

The sauce coating the jackfruit takes inspiration from satay, which is an Indonesian sauce made from peanut butter, fish/soy sauce, aromatics, and coconut milk. In this version, I’ve substituted the peanut butter with a harmonious mix of cashew and almond butter, giving the jackfruit the necessary richness and creamy texture.

Additionally, the sauce is infused with garlic, smoked paprika, and toasted sesame oil for more complexity. The result is a jackfruit that is balanced with a blend of nutty, smoky, and toasty notes!

Quick and simple.

This recipe comes together pretty quickly. Start by cooking the quinoa, and while it’s simmering, prepare the jackfruit. Next, sauté your choice of greens, and then assemble your bowls. It’s that easy!

Readers love it!

Caitlin commented: “I have made this recipe three times now and want to thank you for it! It’s an easy meal prep that is satisfying and flavorful. Today, I had to use sunflower seed butter instead of cashew butter, and it turned out really good, too. I did add a bit of tahini as someone else suggested. ★★★★★”

Caroline commented: “Brilliant recipe! Lovely texture and flavours. I made cashew butter for the first time in prep for this, and it tasted amazing. Definitely a new favourite! ★★★★★”

Emilia commented: “I have made this SO many times, and it’s truly awesome! One time I didn’t have almond butter on hand, though, so I subbed tahini and it works ok too, even though the original recipe is the best (: ★★★★★”

🌾 Ingredient Notes

Jackfruit

If you have never heard of jackfruit (which I doubt), it is a tropical fruit that can be enjoyed either ripe or unripe. The ripe kind has a yellow color and is very sweet. On the other hand, the unripe kind, which I use in this recipe, has a fibrous meat-like texture and is very bland, making it the perfect vehicle for flavor.

Where to buy: Green jackfruit can be found sold in cans in most Asian supermarkets. You can also order green jackfruit online. Make sure you are buying the unripe kind, not the one sold in syrup.

Love jackfruit? Try my braised jackfruit, or these pulled jackfruit tacos!

Cashew and almond butter

The combination of these nut butters is, in my opinion, the secret to the sauce. Cashew butter adds a mild sweetness and plenty of creaminess, while almond butter brings a hint of bitterness.

Substitute: You can use any nut butter, but I personally found this combination to work the best.

Soy sauce

Soy sauce seasons the jackfruit sauce, adding depth and umami.

Make it gluten-free: The only ingredient in this recipe containing gluten is soy sauce. This means you can make this dish gluten-free by simply replacing the soy sauce with tamari or coconut aminos!

Maple syrup

Since I wanted to keep this recipe refined sugar-free, I went with maple syrup, but feel free to use granulated sugar or agave syrup.

Sesame oil

For extra depth and a hint of nuttiness. Ensure you are using toasted sesame oil, not raw sesame oil, as the latter has a much milder taste.

Spices

A generous pinch of ground cumin and smoked paprika for warmth and smokiness.

Note: You can substitute 1/8 teaspoon of liquid smoke for the smoked paprika.

Quinoa

Use white quinoa or a mix of white, black, and red quinoa for a pop of color!

Substitute: Not into quinoa? Use your favorite grain! White or brown rice, farro, or bulgur would work great too.

Sautéed greens (optional)

You can use any green you have on hand. I went with spinach, but sautéed kale, green beans, or bok choy would also work well.

🥣 How to Make It

1. Make the sauce. In a small bowl, combine the almond butter, cashew butter, soy sauce, maple syrup, and sesame oil. Add the spices and stir until fully combined. Set aside.
2. Cook the quinoa. Add the dry quinoa and water to a large saucepan and let it simmer for about 20 minutes or until the quinoa is tender. Note: while the quinoa is cooking, prepare the jackfruit.
3. Prepare the jackfruit. Rinse and drain the jackfruit and slightly shred it into small pieces. You can even use a fork to slightly mash it and give it a meatier texture.

4. Sauté the aromatics. Heat the oil in a skillet and sauté the minced onion and garlic for 3-5 minutes.
5. Add the mushrooms. Next, add the sliced mushrooms and sauté for another 5 minutes, stirring regularly.
6. Add the jackfruit. Add the shredded jackfruit and cook for 5-7 minutes, stirring frequently to make sure it doesn’t stick to the bottom of the skillet. Then, pour in the almond and cashew butter sauce and toss to coat. Continue to cook for one more minute and remove from the heat.

7. Assemble the bowls. Finally, divide the quinoa into 3 serving bowls, top with the jackfruit “chicken” and a squeeze of lemon juice. You can also serve it with your favorite greens like spinach, kale, chard, or arugula on the side.

🔥 Variations

There is nothing set in stone with this recipe, so feel free to tweak it to your liking. Here are a few ideas:

• Make it spicy: Add 2-3 teaspoons of sriracha or chili sauce for some heat.
• Add coconut milk: For extra creaminess and a hint of nuttiness, you can slightly thin out the sauce with a few tablespoons of coconut milk.
• Incorporate nuts: Similar to the satay sauce, consider mixing in crushed roasted cashews or peanuts for more texture.

🍚 How to Serve It

Serve this jackfruit chicken alongside quinoa and your favorite greens or vegetables on the side for a complete meal. Good options include sautéed spinach, air fryer green beans, bok choy, caramelized zucchini, glazed carrots, or avocado!

💬 FAQ

I hope you will love this jackfruit recipe! Although it comes together fast and relies on simple pantry ingredients, it packs big flavor!

🥗 More Plant-Based Bowls

Enchilada Power Bowls with Spicy Tofu

Sweet & Sour Tofu Bowls

Vegan Bun Cha Gio

Masala Chickpea Buddha Bowl

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