Recipe Collab: Pumpkin Mole Jackfruit Quinoa Bowl

Have you ever seen a beautiful Buddha bowl on Instagram and wish you could recreate it at home? Us too! So, we teamed up with two fellow Chicago brands to create a seasonal Buddha bowl recipe that's so simple your likes and comments are sure to skyrocket. 

Ingredients

• I Heart Keenwah Toasted Quinoa
• Upton's Naturals Original Jackfruit 
• Urban Accents Pumpkin Mole Sauce 
• Urban Accents Mesa Rosa Chipotle Seasoning

Add ins: 

• avocado 
• red cabbage
• shredded carrots
• spinach
• roasted chickpeas
• toasted pepitas
• hemp seeds
• sliced scallions
• diced mango
• chopped cilantro
• black beans
• sliced radishes
• corn
• sauteed onions
• peppers

Instructions

1. Follow package instructions to cook 1 cup dry quinoa. 
2. Upton's Jackfruit is ready to cook straight out of the bag, but we gave ours a quick rinse with salt water just to season it a bit. 
3. Over a medium-high flame, saute the jackfruit and mole sauce for several minutes, until it's bubbling hot. 
4. Sprinkle the Mesa Rosa seasoning onto the cooked quinoa to taste. It has some kick, so start light and add more as needed. 
5. Scoop the seasoned quinoa into serving bowls and top with the cooked jackfruit and mole. Top with fresh veggies, herbs, pumpkin seeds or anything else you like. The key to a great Buddha bowl is mixing textures, temperatures, and flavors - sweet, spicy, savory and salty. 

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