Jackfruit Quinoa Bowl

Ingredients for 2 servings:

• 2 tbsp almond butter
• 1 tbsp sauce (coco aminos or soy sauce)
• ½ tsp agave syrup
• ½ tsp sesame oil
• ¼ tsp cumin
• ¼ tsp smoked paprika powder
• 1 can Jackfruit, 225 g drained weight
• ½ onion(s)
• 1 clove(s) garlic
• salt and pepper
• 1 cup quinoa, colorful
• 5 handfuls of spinach, fresh
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Filling recipe with a nutty note!

Mix all the sauce ingredients together until smooth. Set the sauce aside. Cook the quinoa according to the package instructions. Meanwhile, prepare the jackfruit. To do this, place the jackfruit pieces in a colander and rinse with water. Dice the onions and garlic. Heat a little oil in a large nonstick pan over medium heat. When the oil is hot enough, add the diced onions and garlic. Sauté for 3-5 minutes, until the onions are golden brown. Add the jackfruit and break it up with a spatula. Fry the jackfruit for 5-7 minutes, stirring occasionally, until lightly browned. Add the sauce to the pan and toss with the jackfruit. Leave everything on the stove for another minute. Briefly sauté the spinach in a pan with a little oil (optionally with some garlic and spices). To serve the jackfruit bowl, divide the quinoa between bowls, add the jackfruit and spinach, and drizzle with a little lemon juice.