apple-crumble-bars-vegan

Apple Crumble Bars – Vegan & Gluten Free

It’s fall y’all, and these cinnamon apple crumble bars are the PERFECT way to kick off this cozy and delicious season. This recipe is easy to make and is totally gluten-free, vegan and refined sugar-free.

apple-crumble-bars-vegan
Apple Crumble Bars

The cinnamon spice and tender apples fully embody all that is fall, and will fill your home with the most pleasant, warm aroma. I love to enjoy these bars chilled right out of the fridge alongside a hot cup of coffee, and my husband loves them reheated with a scoop of creamy vanilla oat milk ice cream. That’s right – these bars are healthy enough to be breakfast or an afternoon treat, but delicious enough to be the most satisfying dessert.

What do I need to make these Apple Crumble Bars?

These delicious bars come together with just one sauce pan, one metal making pan, and a few plant-based ingredients. To get started, you will need:

  • Vegan Butter: Make sure to use sticks, not the spreadable kind.
  • Coconut Sugar: Any granulate sugar will work, but I love using this unrefined option.
  • Maple Syrup: Look for a high-quality, grade A pure maple syrup
  • Vanilla Extract
  • Flour: 1:1 Gluten Free All purpose is used in the recipe below, but regular all purpose or oat flour would also work.
  • Gluten Free Old Fashioned or Rolled Oats: Not quick or instant oats 🙂
  • Cinnamon
  • Salt
  • Apples: Honey Crisp apples are delicious in this recipe, but pink lady or gala would work great too.
  • Lemon Juice
  • Arrowroot Powder: Cornstarch or tapioca flour would also work in this recipe.
  • Pecans

Can I make other crumble bar flavors with the same recipe?

YES! This is my staple crumble bar recipe and the cinnamon apple layer can be replaced with any fruit filling of your choice. I love to use a high-quality raspberry jam, or make a filling from scratch with blueberries, peaches, or blackberries.

apple-crumble-bars-vegan

Apple Crumble Bars – Vegan & Gluten Free

A perfect crumble bar for fall that is easier than pie! Each bite is filled with crumbly oats, tender cinnamon spiced apples, and toasted pecans.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Breakfast, Dessert
Keyword: apple crisp, apple crumble bars, apple pie, gluten free breakfast, gluten free vegan baking, gluten free vegan cookies, gluten free vegan desserts, jackfruitful, jackfruitfulkitchen, the clean vegan, the clean vegan cookbook
Servings: 20
Author: jackfruitfulkitchen

Equipment

  • 1 Medium Saucepan
  • 1 9" x 13" metal baking pan
  • 1 large mixing bowl

Ingredients

  • 1 cup vegan butter, melted
  • 3/4 cup coconut sugar, divided
  • 3/4 cup grade A maple syrup
  • 1 tbsp vanilla extract
  • 2 1/4 cups 1:1 gluten free all purpose flour
  • 1 1/2 cups gluten free rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup chopped pecans

Apple Filling

  • 4 apples, peeled, cored, and chopped
  • 1 tbsp vegan butter
  • 1/3 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • pinch of salt
  • 2 tsp arrowroot powder mixed with 2 tsp water

Instructions

  • Preheat oven to 350 and lightly spray a 9" x 13" metal baking pan with oil.
  • Add the butter, coconut sugar, maple syrup, and vanilla extract to a large mixing bowl and use a fork or hand mixer to combine. Especially with the melted butter, this is totally a recipe you can mix by hand, but feel free to use an electric mixer if you feel so inclined!
  • Add in the flour, oats, cinnamon and salt. Use your fork to mix and combine. If the dough is too wet, add additional flour 1 tbsp at a time. It should hold together but be a bit crumbly.
  • Set aside 1 1/2 cups of dough. Press remaining dough into the bottom of your prepared baking dish. Use freshly washed hands or a rubber spatula to smooth into an even layer. Transfer to the preheated oven and bake for 10 minutes.
  • While the crust is baking, add the apples, butter, sugar, lemon juice, cinnamon and salt to a medium saucepan over medium low heat. Stirring frequently, cook for 5-10 minutes until apples are tender and juicy. Create a slurry by mixing the arrowroot powder with water and slowly stirring into the apple mixture until it has thickened.
  • Remove the crust from the oven and pour the cinnamon apples on top, using a rubber spatula to spread into an even layer. Use your hands to crumble the remaining dough on top of the apples, and sprinkle with pecans. Return to the oven and bake for 18-20 more minutes until the top is lightly golden.
  • Let cool for at least 10 minutes before slicing. These bars can be enjoyed warm or cool. Store in an air-tight container in the fridge for up to 7 days.
Tried this recipe?Let us know how it was!

The Clean Vegan Cookbook – PRE-ORDER NOW!

I am absolutely thrilled to announce that my very first cookbook, The Clean Vegan Cookbook, is coming out January 10th, 2023 and is now available for pre-order! This book is a must-have plant-based cookbook for your kitchen – a collection of 60 of my most favorite healthy and delicious plant-based recipes. I have spent the past year testing and developing these BRAND new recipes and writing this book with Page Street Publishing of Macmillan, and I cannot wait for you to try them. I am a firm believer that food should be fun, and this book is just that. Joyful recipes that are sure to have you smiling ear to ear with tastiness in every bite.

The Clean Vegan Cookbook

The Clean Vegan Cookbook

I have designed this book to answer all of the questions I wish I had answers to when I first went vegan. It will help you simplify clean vegan eating and find meals you enjoy no matter what type of cuisine you are craving. My hope is for you to find joy and pleasure in realizing that clean and healthy vegan eating should never feel restrictive or limited, but instead crave-worthy and satisfying.

This book is organized by meal type to make your meal planning for the week easier than ever, so that you can quickly find a delicious recipe for a balanced breakfast, a nourishing main, a superfood soup, a glowing bowl of greens or a sinless sweet and healthy treat. Each recipe will have you exclaiming, “Wait, that’s vegan and healthy?” (Trust me – my husband Clinton says it all the time!) I hope that with every bite of these recipes, you and your loved ones will experience that excitement while also feeling the benefits of these clean vegan recipes.

The Clean Vegan Cookbook also provides a complete guide to plant-based eating covering all of the essentials that you need to have a diverse and well-rounded diet and explain simple ways to skip the junk and processed food that often gets looped into to vegan eating. Whether you’re new to the plant-based life, a seasoned pro, or someone who is just looking to incorporate plant-based meals occasionally, this book was designed to please those far and wide and satisfy every craving.

The Clean Vegan Cookbook is now available for pre-order on Amazon as well as many other retailers you can view here. I can’t wait for you to get your hands on the hard copy. While waiting for it to arrive to your door, I hope you will enjoy checking out some photos and highlights from the book below!

  • Teriyaki Cauliflower Bowls Recipe
  • Beet Vegan Ricotta Salad
  • Best Ever Tofu Scramble
  • Chocolate Dipped Coconut Macaroons
  • roasted cauliflower salad
  • Chicken Tortilla Soup recipe
  • Best Ever Blueberry Pancakes

What to Expect From The Clean Vegan Cookbook

Once you have your hard copy in hand, you will want to head straight to the Complete Vegan Staples Guide and Plant Based Protein 101 sections. These lists are two resources that many of you have been asking me about for years. I have finally created them in one easy-to-navigate guide which kicks off this book. It explains the core ingredients I personally keep in my fridge and pantry at all times, as well as the best complete plant-based protein sources, and most importantly – how to use all of them. It also explains when using oil is an absolute must, and when there are other ways to achieve the same result without.

In the Nourishing Mains section, you will find everything from Asian-inspired dishes like the “Teriyaki Cauliflower” above, to tacos, to flatbreads, grain bowls, and more. Flip to the Balanced Breakfasts for a collection of recipes both sweet and savory, including my go-to smoothie for boosting my energy, digestion, and overall wellbeing. The entire collection of Salads and Sandwiches is anything but boring and includes recipes like my “Fig Jam and Mozzarella Grilled Cheese” and a “Moroccan Carrot Salad” that will surely be in your regular rotation.

The Soup section is as cozy as you can imagine. If for no other reason, pre-order this book now so you can make my “Chicken Tortilla Soup, Hold the Chicken” on the coldest January days – it will warm you right up with every bite. Flip to the final pages for a section on Sinless Sweets, which includes my favorite sweet treats and desserts free of animal ingredients and refined sugar, but full of flavor – the “Chocolate Dipped Pecan Macaroons” are a must, trust me.

Ginger-Lemon-Bars-recipe
Lemon Ginger Bars with Shortbread Crust
Red-Lentil-Daal-recipe
Curried Red Lentil Soup
Rainbow-Sandwich-recipe
Rainbow Veggie Sandwich with Balsamic Beet Spread

Find a complete list of retailers and pre-order The Clean Vegan Cookbook by Jackie Akerberg here.

tempeh rainbow wraps

Rainbow Veggie Wraps

These tempeh rainbow veggie wraps are just as delicious, and just as healthy as they are beautiful! They are fun for the whole family to make and will delight your tastebuds with flavors of sesame, ginger, and lime. Because these wraps are naturally gluten free and vegan, they are a great option to serve for any dietary preferences! They can be enjoyed as an appetizer or even shine as the main course.

What do I need to make these wraps?

These wraps start out with a large collard leaf for the base! If you aren’t a fan of collard, this recipe is sure to turn you into one. If you can’t find collard leaves, you can also use rice paper wraps for an equally delicious result!

  • Collard Leaves – Look for large collard leaves that are bigger than yo’ face. Try to find leaves that are 8-10″ long with few tears/holes/blemishes.
  • Red Cabbage
  • Mango
  • Cucumber
  • Romaine
  • Cilantro
  • Avocado
  • Red Pepper
  • Noodles – You can use rice noodles, vermicelli noodles, heart of palm noodles, or shirataki noodles

What type of sauce goes well with these Rainbow Veggie Wraps?

These wraps would go well with a variety of sauces, including sweet chili sauce, peanut sauce, soy sauce, or sriracha, but my favorite way to enjoy them is with this delicious Sesame Miso Ginger Sauce. To make the sauce, you will need just a few simple ingredients:

  • Tahini – make sure to select a variety of tahini that is runny and not too bitter. I tend to find the roasted varieties of tahini are sweeter and more mild than the raw varieties.
  • Maple Syrup
  • Rice Vinegar
  • Miso Paste
  • Ginger
  • Lime Juice
  • Soy Sauce or Tamari
  • Chili Garlic Sauce
  • Sesame Seeds

If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.

tempeh rainbow wraps

Rainbow Veggie Wraps

Vibrant rainbow wraps filled with tempeh and crisp veggies with a flavorful miso ginger dipping sauce.
Prep Time: 25 minutes
Cook Time: 5 minutes
Course: Appetizer, Dinner
Keyword: jackfruitful, jackfruitfulkitchen, rainbow wraps, tempeh, vegan wraps, veggie wraps
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 8 large collard green leaves
  • 1 avocado, thinly sliced
  • 1 yellow mango, thinly sliced
  • 1/2 english cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 2 cups romaine lettuce, coarsely chopped
  • 1 cup cilantro, chopped
  • 8 oz Miso Ginger Tempeh (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
  • 4 oz noodles of choice, cooked and cooled I like to use vermicelli, soba, heart of palm, or shirataki noodles

Sesame Ginger Miso Sauce

  • 3 tbsp tahini make sure to select a runny tahini that is not bitter
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp white miso paste
  • 1 tbsp ginger, peeled
  • 1 lime, juiced
  • 1 tbsp soy sauce, tamari, or coconut aminos
  • 1 tbsp chili garlic sauce
  • 2 tbsp water
  • 1 tbsp sesame seeds

Instructions

  • Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
  • Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
  • Serve the wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!
Tofu Noodle Soup

Spicy Noodle Soup with Silken Tofu

This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.

What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?

Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.

Tips For Making this Spicy Noodle Soup and Handling Silken Tofu

  1. Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
  2. Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
  3. Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
  4. Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
  5. Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.

What You Need to Make this Spicy Noodle Soup:

  • Mori-Nu Silken Tofu Extra-Firm
  • Onion
  • Garlic
  • Ginger
  • Filtered Water
  • Tamari
  • Rice Vinegar
  • Maple Syrup
  • White Miso Paste
  • Cremini or Button Mushrooms
  • Rice Noodles
  • Dried Chilis
  • Green Onions
  • Salt and Pepper
  • Sesame Oil
  • Chili Garlic Sauce or Sriracha
Tofu Noodle Soup

Spicy Noodle Soup with Silken Tofu

A bold and warming asian-inspired noodle soup with velvety silken tofu.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner, lunch, Soup
Cuisine: Asian
Keyword: asian noodle soup, ramen, silken tofu soup, spicy noodle soup, umami
Author: jackfruitfulkitchen

Ingredients

  • 12.3 oz Mori-Nu silken tofu extra-firm, cubed
  • 1 tbsp sesame oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3" piece ginger, minced
  • 10 cups filtered water
  • 1/3 cup tamari
  • 1/4 cup rice vinegar
  • 1 tbsp white miso paste, mixed with 1 tbsp warm water
  • 1/4 cup chili garlic sauce or sriracha
  • 2 tbsp maple syrup
  • 1/2 tsp salt and black pepper
  • 8 oz rice noodles
  • 12 oz cremini or button mushrooms, thinly sliced
  • 4-5 dried red chilis (optional)
  • 2 green onions chopped

Instructions

  • Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
  • Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
  • Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
  • After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
  • To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.
Tried this recipe?Let us know how it was!
summer pasta salad

Gluten Free Vegan Lemon Poppyseed Pasta Salad

If you are searching for the perfect dish for a summer potluck or backyard BBQ, look no further. This gluten free vegan lemon poppyseed pasta salad is just the recipe you need. Its bright and subtly sweet flavor screams summer and it is filled with in-season summer produce for an easy to make recipe that is ready in less than 30 minutes.

When it comes to summer recipes, fresh produce is key. Salads, salsas, gazpachos, dips, wraps… you name it! I love shopping at Fareway because the produce is extremely fresh with a wide selection of affordable, organic options.  

Fareway also makes a point to prioritize quality, and their vegan and gluten-free options are just that. I love that I can find everything I need for recipes like this gluten free vegan lemon poppyseed pasta salad in one place, and can always rely on the high quality of their produce, products and customer service.

Their produce is perfect for all of the summer salads I want to make for backyard BBQs, picnics, pool parties, and more. With so many social events this season, I love how affordable the fresh fruits and vegetables are.

This lemon poppy seed pasta salad will be a total hit at your next summer party. Grab all of the fresh, quality, organic ingredients you need from your local Fareway, print the recipe below, follow the simple steps, and this salad will come together in less than 30 minutes. To make things even easier when life gets busy, Fareway offers online shopping with no additional fees, as well as the ability to edit your order up to a half-hour before pickup.

What You Need to Make this Gluten Free Vegan Pasta Salad

  • Gluten Free Rotini: This gluten-free vegan pasta from Fareway tastes just like the real deal and is made with only two simple ingredients (corn flour, rice flour). This means you can feel great about your pasta selection, your gut will thank you, and your taste buds will be delighted because the texture is on point.
  • Zucchini
  • Yellow Squash
  • Cherry Tomatoes
  • Curly Parsley
  • Red Onion
  • Red Bell Pepper
  • Jumbo Black Olives

What You Need to Make the Simple Vegan Lemon Poppyseed Dressing

  • Plain Vegan Yogurt: Fareway carries a variety of vegan yogurt options. This makes it easy to veganize your favorite creamy recipes with a 1:1 swap for traditional yogurts.
  • Lemon Zest
  • Lemon Juice
  • Maple Syrup
  • Apple Cider Vinegar
  • Poppy Seeds
  • Dijon Mustard
  • Salt
  • Garlic Powder
summer pasta salad

Gluten Free Vegan Lemon Poppyseed Pasta Salad

A bright and creamy vegan pasta salad that is perfect for summer. It is subtly sweet, perfectly zesty, and loaded with in-season produce.
Prep Time: 25 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American
Keyword: gluten free pasta salad, pasta salad, summer pasta salad, vegan pasta salad
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 16 oz gluten free rotini cooked and cooled
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 6 oz cherry tomatoes halved
  • 3/4 cup curly parsley finely chopped
  • 1/2 small red onion finely chopped
  • 1 large red bell pepper diced
  • 14 oz jumbo black olives halved

Lemon Poppyseed Dressing

  • 1/2 cup plain unsweetened vegan yogurt
  • 2 large lemons zested and juiced
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp poppyseeds
  • 1 tbsp dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp garlic powder

Instructions

  • After the noodles have cooled, give them a quick rinse and make sure to drain really well. Transfer the noodles to a large mixing bowl. Add in the remaining salad ingredients.
  • Add all ingredients for your dressing to a medium jar and use a fork to whisk and combine. Season to taste to adjust for desired sweetness and tartness. Pour the dressing over the salad and toss to coat. Let sit in the fridge for at least 30 minutes before serving chilled.
Tried this recipe?Let us know how it was!
CHIPOTLE BBQ

Chipotle BBQ Jackfruit Tacos

These Chipotle BBQ Jackfruit Tacos are a fast and easy vegan meal that is perfect for Taco Tuesday! In case you’re unfamiliar with jackfruit, it has a shredded meat-like texture which makes it a fabulous plant-based substitute in recipes ranging from sandwiches, to pastas, to tacos just like these!

What I love most about these tacos is that they’re SO easy, SO delicious, and they will have even the pickiest meat eaters asking for more. Plus, they are full of veggies and plant protein to create a perfectly well-balanced meal. The chipotle peppers pack some heat with a spicy smoky flavor, but it’s instantly balanced by the sweetness of the BBQ sauce. This is a wonderful weeknight or meatless Monday meal because the entire sha-bang comes together in less than 30 minutes.

bbq jackfruit

Frequently Asked Jackfruit Questions:

What is Jackfruit?

You may not realize this, but jackfruit is indeed a fruit! It is a cousin to the fig and mulberry, and it is actually the largest fruit on earth. That’s right – mature jackfruits can weigh up to 100 pounds. Can you imagine having the job of harvesting those?! However, when harvested young, jackfruit has a very neutral, mild flavor and a meaty, stringy texture, similar to that of shredded pork. When making a recipe that traditionally calls for shredded meat, jackfruit is a wonderful substitute for any savory recipe.

Where to Buy Jackfruit?

It is important to note that there are two VERY different types of jackfruit, purely determined by its ripeness. Jackfruit sold in produce sections is always very ripe. This is the perfect jackfruit to buy to use in smoothies, fruit bowls, or desserts. However, for recipes like these tacos, you want young, green jackfruit. This variety can be found at most grocery stores in the canned or frozen section, and sometimes even in a refrigerated pouch.

how to cook jackfruit

How to Prepare Jackfruit for These BBQ Jackfruit Tacos?

My favorite type of jackfruit to use is canned jackfruit. When working with this variety there are a few simple steps to follow:

  1. Drain: Pour the contents of the can into a colander to drain the brine.
  2. Rinse: Next, rinse with cool water, letting excess water drain.
  3. Squeeze: Wrap the jackfruit pieces in a clean kitchen towel or cheese cloth and firmly squeeze over the sink to remove excess moisture.
  4. Chop or Shred: Use your hands or a knife to pull the pieces apart and create meat-like shreds.
  5. Bake, Simmer or Sauté

Is Jackfruit Healthy?

In short, Yes!! Jackfruit is rich with fiber, vitamins, and minerals, and is totally cholesterol-free unlike shredded meat. The one thing it lacks is high protein, so I always recommend pairing it with a plant-based protein option like legumes, tofu, tempeh, or nuts. This specific recipe combines jackfruit and shredded tofu for a protein-packed meal!

how to make jackfruit

Can These BBQ Jackfruit Tacos be Made with Other Flavors?

Heck yes! This recipe is a wonderful guide to make any flavor of taco! You could use traditional dry taco seasoning, curry powder, tikka masala sauce, buffalo sauce, seasoning, or anything your heart desires.

CHIPOTLE BBQ

Chipotle BBQ Jackfruit Tacos

An easy and simple vegan taco recipe with spicy, smoky and subtly sweet BBQ flavor.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, lunch
Cuisine: American, bbq, Mexican, tex mex
Keyword: bbq tacos, gluten free tacos, tacos, vegan tacos
Servings: 10 tacos
Author: jackfruitfulkitchen

Ingredients

  • 1/2 small red onion diced
  • 2 large carrots shredded
  • 15 oz canned young green jackfruit
  • 16 oz super-firm high-protein tofu shredded*
  • 7.5 oz can chipotle peppers in adobo sauce
  • 1/3 cup bbq sauce
  • 2 tsp chipotle chili powder optional, for extra spice
  • salt and pepper to taste

To Serve

  • 10 6" corn tortillas
  • 3 cups lettuce chopped
  • 1 cup fresh or frozen yellow corn warmed
  • 1 avocado thinly sliced
  • 1/3 cup finely chopped cilantro
  • 1/2 cup plain, unsweetened vegan yogurt
  • 1 jalapeno thinly sliced
  • 1 lime cut into wedges

Instructions

  • Start by warming a large cast iron skillet over medium heat and adding a small amount of water, vegetable broth, or oil for cooking.
  • Add in the onion and sauté for 2-3 minutes until fragrant, stirring occasionally. Next, add in the shredded carrot and cook for 2-3 more minutes, adding a bit of water or vegetable broth as needed to deglaze.
  • While the onion and carrot are cooking, prepare your jackfruit following the steps outlined in the "How to Prepare Jackfruit" section above by draining, rinsing, squeezing, and pulling apart your jackfruit into bite-sized pieces. Once this is complete, add the jackfruit to the skillet, along with your shredded tofu. Cook on medium high heat, adding a tbsp of water or broth as needed, for 3-4 minutes, stirring occasionally but letting the edges get browned and crispy.
  • Meanwhile, add your chipotle peppers in adobo sauce and bbq sauce to a blender and blitz until smooth. Pour the sauce into the skillet and stir to combine. Add the optional chipotle chili powder, salt and pepper if desired. Stir for another minute until the mixture is heated through. Turn off the skillet.
  • If you have a gas range, turn a separate burner on a low flame and place your tortillas directly over the flame flipping every 10 seconds or so until they are browned, and making sure to not let them burn or catch fire! If you do not have a gas range, warm your tortillas in a small skillet over medium low heat.
  • Assemble your tacos by adding a layer of lettuce to each tortilla, topping with the taco meat, and adding the remaining toppings, finishing with a squeeze of lime.

Notes

*It is important to use a high-protein super-firm tofu for this recipe! If you substitute for a firm or extra firm tofu, you will need to press it for 30 minutes first and the texture still won’t be quite as meaty, but it will still be delicious.
Tried this recipe?Let us know how it was!
Zucchini Carrot Muffins

Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins

If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.

These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.

What You Need to Make These Muffins

  • Coconut Butter: A beautiful ingredient that adds healthy fat and fiber. It is different from coconut oil, which is 100% saturated fat, as it is made using the entire fruit of the coconut. If you don’t have coconut butter, feel free to substitute with coconut oil, olive oil, or vegan butter.
  • Cashew Butter: Raw or roasted natural cashew butter adds a great nuttiness. Feel free to sub with almond butter.
  • Unsweetened Applesauce
  • Coconut Sugar
  • Maple Syrup
  • Vanilla Extract
  • Apple Cider Vinegar: This additive helps vegan goods rise
  • Ground Flax Seed: The egg replacer we are using. Also a great source of fiber and protein.
  • Zucchini
  • Carrot
  • Gluten Free 1:1 Flour
  • Almond Flour
  • Chai Spice: I find this delicious spice blend at a local shop called All Spice, but it could be substituted for pumpkin pie spice or apple pie spice.
  • Baking Soda
  • Salt
  • Walnuts
  • Golden Raisins: I adore the subtle sweetness of the golden raisins in this recipe, but you could swap them out for cranberries or regular raisins as well.

If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.

Zucchini Carrot Muffins

Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins

Sweet and subtly spiced gluten-free vegan muffins filled with zucchini, carrots, walnuts, and golden raisins.
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Course: Breakfast, Dessert, Snack
Keyword: carrot bread, gluten free muffin, muffin, vegan muffin, zucchini bread, zucchini muffin
Servings: 15
Author: jackfruitfulkitchen

Equipment

  • 1 large muffin tin
  • 1 hand mixer
  • 1 Mixing Bowl

Ingredients

  • 1/3 cup coconut butter, softened
  • 1/4 cup natural, creamy cashew butter
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut sugar
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup ground flax seed
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1 medium zucchini, shredded
  • 2 medium carrots, shredded
  • 2 cups gluten free 1:1 flour
  • 1 cup almond flour
  • 1 1/2 tbsp chai spice
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup chopped walnuts
  • 1/2 cup golden raisins

Instructions

  • Preheat oven to 350 degrees and lightly spray a muffin tin with avocado, coconut or olive oil.
  • Add all wet ingredients to a mixing bowl and use a hand mixer to combine for 30-60 seconds on high speed. Fold in the zucchini and carrot shreds.
  • Add all dry ingredients to the bowl and mix on low speed until just combined. Gently fold in the walnuts and raisins.
  • Transfer the batter to the muffin tin filling each cup nearly level to the top. Sprinkle with additional walnuts if desired.
  • Bake for 22-24 minutes until an inserted toothpick comes out clean. Enjoy warm!
Tried this recipe?Let us know how it was!
oatmeal cookie dough

Oatmeal Cookie Dough Protein Bites

These oatmeal cookie dough protein bites are the perfect afternoon snack to power you through a busy day and curb any cravings! They are ready in less than 20 minutes and make for a healthy and delicious grab and go snack all week long.

One of the best parts of being vegan has to be the fact that you can always eat the cookie dough. As a kid, I remember always trying to sneak bites of cookie dough when my mom wasn’t looking, even though it was absolutely forbidden, it was just too good to not! Little did I know, the same cookie dough taste that every kid craves could be easily accomplished without the use of animal products and in a bite sized, healthy, safe-to-eat treat. These bites totally satisfy your child-inspired cookie dough craving using whole, healthy ingredients for a dessert you can feel good about enjoying.

oatmeal cookie dough

Oatmeal Cookie Dough Protein Bites

A poppable power-packed gluten free, vegan snack that tastes just like oatmeal cookie dough, but is packed with health boosting ingredients and protein!
Prep Time: 20 minutes
Course: Snack
Keyword: energy ball, energy bite, gluten free snacks, gluten free vegan baking, healthy dessert, protein ball, protein bite, vegan snacks
Servings: 24
Author: jackfruitfulkitchen

Equipment

  • 1 Food Processor

Ingredients

  • 1 cup pitted medjool dates make sure your dates are quite soft, if they are too hard or dry, soak in warm water for 10 minutes
  • 3/4 cup pecans
  • 1/2 cup raw cashews
  • 1/2 cup almond flour
  • 1/2 cup gluten free rolled oats
  • 1/2 cup hemp seed
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1-3 tbsp water
  • Optional mix-ins: sugar-free vegan dark chocolate chips, dried cranberries, dried goji berries, dried cherries, raisins, flax seeds, chia seeds

Toppings

  • 1/4 cup gluten free rolled oats
  • 1/4 cup sugar-free, vegan dark chocolate chips
  • 1/4 cup pecans, chopped

Instructions

  • Begin by adding the dates, pecans, cashews, oats, almond flour, hemp seeds, vanilla, cinnamon, and salt to the bowl of a food processor fitted with the S-blade. Process on high for 30-60 seconds until well combined, stopping to scrape down the sides if needed.
  • At this point the texture may be a bit crumbly. Add 1 tbsp of water at at time, securing the lid and processing on high again until the perfect doughy texture is achieved. Trust me when I say you will know that it’s right and the change happens fast. It will suddenly change from a crumbly texture to a firm ball of moist dough. It should stick together without being wet or sticky to the touch. The amount of water you need depends on the moisture level of your dates, but I typically use between 1 and 3 tbsp.
  • Once the right texture is achieved, add in optional mix-ins and stir with a spoon to combine. Use a spoon to scoop out 1 ½ tbsp sized balls of dough and roll between your palms to achieve a perfectly smooth ball shape. Set aside on a clean plate or tray.
  • Add the three different toppings to 3 separate bowls, and roll each ball into the various toppings to coat.
  • Store in an airtight container on the counter for up to one week or in the fridge for up to 2 weeks.
Tried this recipe?Let us know how it was!
Rainbow collard wrap

Rainbow Collard Wraps with Peanut Sauce

Have you tried rainbow collard wraps? This delicious vegan meal is filled with fresh veggies, creamy avocado, and crispy tofu. Complete the meal with a perfectly sweet, perfectly salty, oil-free, vegan peanut sauce for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the tofu provides an abundance of plant protein, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

What You Will Need to Make Rainbow Collard Wraps:

  • Fresh Collard Greens: Look for extremely large collard leaves (bigger than your head, for reference) that have few holes or tears
  • Lettuce: Romaine, iceberg, or butter lettuce will be perfect to add some extra crunch
  • Carrots
  • Bell Pepper: I like to use red, but any color will do
  • Red Cabbage
  • Cucumber
  • Vermicelli-Style Noodles: Rice noodles, shirataki noodles, or heart of palm noodles are great options
  • Peanut Butter or Powdered Peanut Butter: I usually use powdered because its a lower calorie, lower fat option and I can better control the saltiness and texture of the sauce
  • Limes
  • Rice Vinegar
  • Chili Garlic Sauce: Gochujang or Sriracha are both great
  • Maple Syrup: Option to substitute with any sweetener of your choice
  • Coconut Aminos: Option to substitute with soy sauce, tamari, or liquid aminos
  • Chopped Peanuts

Where You Can Find Collard Wraps:

Almost every grocery store will have this hearty green right in the produce section. I find it right next to the kale and mustard greens at the Whole Foods I go to.

Other Varieties of Filling For These Wraps:

The opportunities for what you can put in collard wraps are truly endless, but if you loved this recipe, be sure to check out my Buffalo Chickpea Collard Wraps.

Rainbow collard wrap

Rainbow Collard Wraps with Thai Peanut Sauce

Crisp and tender collard leaves packed with fresh veggies, creamy avocado, and crispy tofu paired with a sweet and savory Thai peanut sauce.
Prep Time: 30 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American, Asian
Keyword: collard wraps, rainbow wraps, thai peanut sauce, veggie wraps
Servings: 4
Author: jackfruitfulkitchen

Ingredients

Rainbow Collard Wraps

  • 6-8 large collard green leaves look for leaves larger than your face with very few holes/tears
  • 2 C chopped romaine
  • 2 carrots julienne peeled
  • 1 red bell pepper thinly sliced
  • 1 yellow mango sliced
  • 1 avocado sliced
  • 1 C red cabbage finely chopped
  • 1/2 english cucumber thinly sliced
  • 1/2 C cilantro chopped
  • 1 C noodles of choice cooked and cooled (I like to use shirataki, hearts of palm, or vermicelli rice noodles)

Thai Peanut Sauce

  • 1/4 C water
  • 1/4 C powdered peanut butter (can substitute for regular peanut butter if desired. If using regular peanut butter, reduce water to 1/8 C)
  • 1/4 C lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 2 tbsp peanuts, chopped

Instructions

  • Cut broad stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle – I like to start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
  • Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
  • Serve wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!
chana masala recipe

30 Minute Vegan Chana Masala

This colder weather has me craving cozier dishes, and this Vegan Chana Masala TOTALLY hits the spot. Chana masala is a combination of chana (chickpeas), tomatoes, and masala (a blend of north Indian spices). These ingredients are cooked together with onion, garlic, and ginger for a flavorful tomatoey stew. I was inspired to make this dish after having an authentic version at a local Nepalese restaurant, and I’m so glad I did. My recipe is simple, fast, easy to make, and full of flavor, and delicious alongside basamati rice, veggies, or toasted naan.

vegan chana masala

What is masala?

Masala is a very warm, fragrant and earthy blend of spices originating from northern India. This blend can be used in a variety of dishes including roasted veggies, tomato and cream based stews, stir frys, and more. The main components can vary but typically of masala seasoning is made with:

  • Cardamom
  • Cinnamon
  • Coridander
  • Cloves
  • Cinnamon

You can make a masala seasoning by combining these spices yourself, or use a chaat masala or garam masala blend.

ingredients for chana masala

I love this recipe because it is hearty and filling, full of plant protein, and high in fiber. It is absolutely delicious any time of day. I have even had the leftovers for breakfast with avocado and steamed spinach. Chana masala can also be served inside a wrap or you can add vegetable broth to enjoy as a soup.

What do I need to make Vegan Chana Masala?

  • Onion
  • Ginger
  • Garlic
  • Jalapeno or Chili Pepper
  • Cumin Seed
  • Mustard Seed
  • Ground Cumin
  • Turmeric
  • Coriander
  • Garam Masala
  • Canned Chickpeas
  • Canned Diced Tomatoes
  • Tomato Paste
  • Lemon Juice
  • Cilantro
  • Basmati Rice
  • Naan
chana masala one pot easy

Chana Masala can be served in a variety of ways. Traditionally, it is served with basmati rice and naan, but I also love it with massaged kale, fresh greens, or roasted veggies, like cauliflower!

chana masala recipe

30 Minute Vegan Chana Masala

30 minute, one pot chana masala made with tomatoes, chickpeas, spices, and herbs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Indian, Nepalese
Keyword: chickpea curry, chickpea masala, one pot vegan dinner, vegan indian food, vegan recipes
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 TBSP ginger, minced
  • 1 jalapeno or chili pepper, finely diced adjust for desired spice
  • 1 tsp cumin seed
  • 1 tsp mustard seed
  • 2 tsp coriander
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 TBSP garam masala
  • 2 15 oz cans chickpeas, drained
  • 28 oz can diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 lemon, juiced
  • 1/2 bunch cilantro, chopped plus more for garnish

To Serve

  • basmati rice, cooked according to package
  • garlic naan, gluten free if desired

Instructions

  • Heat 1 TBSP of oil or water (if oil free) in a large skillet over medium low heat.
  • Add in onion, garlic, ginger and jalapeño and sauté for 3-4 minutes until fragrant and tender. Add in seeds and spices and cook for another minute or so, adding additional water or oil if needed to deglaze.
  • Pour in chickpeas, tomatoes and tomato paste and bring to a simmer. Cook, uncovered for 15 minutes until desired thickness is reached. Season to taste and stir in cilantro.
  • Serve hot alongside rice, greens or veggies and top with fresh cilantro.
Tried this recipe?Let us know how it was!
vegan shakshuka made with mina

10 Minute Vegan Shakshuka

Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.

vegan shakshuka

Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.

vegan mina shakshuka

How to make Vegan Shakshuka

As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.

mina shakshuka
shakshuka recipe
vegan shakshuka made with mina
vegan shakshuka traditional
  1. Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
  2. Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
  3. Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
  4. Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  5. Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
mina brunch tofu

How to serve Shakshuka

One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.

vegan shakshuka made with mina

10 Minute Vegan Shakshuka

This authentic shakshuka is an authentic, easy to make one-pan dish made with Mina Shakshuka sauce.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, brunch, Dinner
Cuisine: moroccan
Keyword: shakshuka, tomato stew, vegan brunch, vegan shakshuka
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 8 oz extra firm tofu
  • 1 TBSP nutritional yeast
  • 1/2 tsp kala namak indian black salt
  • 1/8 tsp turmeric (for color)
  • 1 jar Mina shakshuka sauce
  • 2 TBSP vegan feta
  • 1/4 C fresh parsley, chopped
  • crusty bread or naan, toasted

Instructions

  • Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
  • Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
  • Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  • Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tried this recipe?Let us know how it was!

mini vegan cheesecake

Mini Vegan Cheesecake Bites (Gluten Free)

‘Tis the season for baking, and these Gluten Free Mini Vegan Cheesecake Bites are the perfect treat for your next get holiday together. The recipe includes a few shortcuts to make these bites simple, fun and easy! One secret shortcut? The gluten-free vegan dough is actually store-bought!

mini vegan cheesecake bites

To be honest, I’m a cookie dough snob. I never thought I would cut corners with a store-bought dough, but this ready-to-bake dough from Sweet Loren’s is amazing. Not only are the cookies incredibly tasty, they’re also made with clean, non-GMO, plant based and gluten-free ingredients. This means everyone at your holiday party is able to enjoy them. Personally, I love that its TOTALLY safe to eat raw! Perfect for those nights when you don’t want to bake but you’re craving a sweet treat or fresh-outta-the-oven baked goods. Bake them as-is, snack on the dough, or use as the perfect shortcut in your holiday recipes like these delicious mini vegan cheesecake bites.

easy vegan cheesecake

These mini cheesecake bites are so versatile! Keep them plain, add raspberry or pumpkin like I did here, or get creative and add toppings of your choice.

vegan raspberry cheesecake

What makes these Mini Vegan Cheesecake Bites Vegan?

  • Crust: The simple cheesecake crust is made with store-bought, ready to bake, gluten free, vegan dough from Sweet Loren’s! All of their products are made with high quality, clean, non-GMO, plant based and gluten-free ingredients that you will love.
  • Filling: The silky smooth, creamy filling is made with raw cashews and coconut cream for the perfect cheesecake texture.

How to serve:

Keep these vegan cheesecake bites frozen until right before serving. Because they are frozen, their texture is best after thawing for 5-10 minutes. Pull them out of the freezer and plate just before its time for dessert. Pair them with champagne, coffee, or wine for the perfect after dinner treat!

mini vegan cheesecake

Mini Vegan Cheesecake Bites (Gluten Free)

A gluten-free vegan no-bake cheesecake recipe that is the perfect holiday treat! This recipe is made simple with a clean, non-GMO store-bought cookie dough.
Prep Time: 30 minutes
Cook Time: 5 minutes
Resting Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Dessert
Keyword: cashew cheesecake, easy holiday baking, fall baking, gluten free vegan desserts, mini vegan cheesecake, thanksgiving baking, vegan cheesecake bites, vegan desserts, vegan holiday baking
Servings: 48 mini cheesecakes
Author: jackfruitfulkitchen

Equipment

  • 2 Mini Muffin Tins
  • Food Processor

Ingredients

Filling

  • 2 C raw cashews, boiled for 30 minutes and rinsed with cool water
  • 1/2 C maple syrup
  • 1 lemon, zested and juiced
  • 1 TBSP vanilla extract
  • 3/4 C coconut cream (solid part from the top of full fat canned coconut milk)
  • 1/2 tsp salt
  • 1/4 C coconut oil, melted and cooled

Salted Caramel Pumpkin

  • 1/2 C pumpkin puree
  • 2 tsp pumpkin spice
  • 4 pitted medjool dates, soaked in hot water until soft
  • 1 tsp vanilla
  • 1 TBSP full fat coconut cream
  • 24 pecans, toasted
  • flaky salt, for topping

Cran Raspberry

  • 3/4 C fresh or frozen raspberries, plus more for topping
  • 2 TBSP maple syrup
  • 1 tsp tapioca flour or corn starch mixed with 2 tsp warm water

Instructions

  • Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
  • Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
  • Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
  • Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
  • Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
  • Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
  • Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
  • After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
  • Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.
Tried this recipe?Let us know how it was!

*Recipe created in partnership with Sweet Loren’s

vegan gluten free peanut butter pumpkin cookies

Peanut Butter Pumpkin Cookies (GF, Vegan)

I don’t know about you, but the second the fall weather hits I am in the mood to BAKE. These Peanut Butter Pumpkin Cookies definitely hit the spot! They combine the texture and taste of your favorite peanut butter cookie with a hint of pumpkin spice for seasonal flare. They are delightful alongside a cup of coffee or hot chocolate, and perfect for cozying up by a warm fire this fall.

peanut butter pumpkin fall cookies

Peanut butter cookies are a year-round staple, but adding some pumpkin and fall spices make these the perfect seasonal treat! They are subtly sweet, soft, chewy, full of pumpkiny flavor and finish with a burst of fall spice. The texture is also to die for and you would never know they are gluten free and vegan.

gluten free vegan peanut butter pumpkin cookies

What you need to make these gluten free vegan Peanut Butter Pumpkin Cookies

A few simple ingredients are all you need to make these delicious gluten free vegan peanut butter cookies, and chances are you already have them in your pantry! With so few ingredients, these cookies are incredibly easy to make. I like to make a big batch and store the dough in the freezer for easy thaw and bake cookies!

  • Unsweetened Natural Peanut Butter: I like to use crunchy peanut butter for this recipe as it adds a little texture, but creamy peanut butter would work great as well! Make sure your peanut butter is unsweetened with zero additives. The only ingredient on the list should be peanuts (and maybe salt).
  • Vegan Butter: Opt for sticks over spreadable for this recipe.
  • Grade A Maple Syrup
  • Coconut Sugar
  • Vanilla Extract
  • Pumpkin Puree
  • Gluten Free Oat Flour
  • Baking Soda
  • Pumpkin Spice: If you don’t have pumpkin spice on hand, make your own by combining 1 TBSP cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp cloves.
  • Salt
vegan gluten free peanut butter pumpkin cookies

Along with making the dough ahead of time, you can also bake them in advance. Store in an airtight container for up to 4 days or in the freezer for up to 6 months!

chewy gluten free vegan peanut butter pumpkin cookies

Peanut Butter Pumpkin Cookies (GF, Vegan)

A delicious, gluten free, vegan fall cookie made with peanut butter and pumpkin spice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Keyword: fall baking, fall cookies, gluten free vegan baking, gluten free vegan cookies, peanut butter cookies, pumpkin cookies, vegan baking, vegan peanut butter cookies, vegan pumpkin cookies
Servings: 30
Author: jackfruitfulkitchen

Ingredients

  • 1 C peanut butter natural, unsweetened
  • 1/2 C vegan butter, softened
  • 1/4 C maple syrup
  • 2/3 C coconut sugar, plus more for topping can substitute brown sugar
  • 1 TBSP vanilla extract
  • 1/3 C pumpkin puree not pumpkin pie filling
  • 1 3/4 C gluten free oat flour or all purpose flour
  • 1/2 tsp baking soda
  • 1 TBSP pumpkin pie spice
  • 1/2 tsp salt

Instructions

  • Preheat oven to 350.
  • Add peanut butter, vegan butter, maple syrup, coconut sugar, vanilla and pumpkin puree to a bowl. Using a hand mixer, beat on high for 1-2 minutes until well combined and fluffy.
  • Add in all remaining ingredients and mix just until combined.
  • Roll into 1.5 TBSP sized balls and place on a parchment lined baking sheet. Use a fork dipped in water (to prevent sticking) to flatten the balls in a crosshatch pattern. Sprinkle with coconut sugar.
  • Bake for 8-10 minutes until slightly golden on the bottom.
  • Remove from oven and let cool for 2-3 minutes before transferring to parchment paper.
Tried this recipe?Let us know how it was!
Yellow curry lentils with Roasted Butternut Squash

Creamy Lentil Curry With Roasted Butternut Squash

Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out!This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.

creamy curry lentils with Roasted Butternut Squash

This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.

spices for creamy lentil curry with butternut squash

What do I need to make this Creamy Lentil Curry?

  • Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
  • Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
    • Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
  • Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
  • Ground Cumin
  • Turmeric
  • Paprika
  • Cayenne
  • Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
  • Tomatoes
  • Water
  • Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
  • Tomato Paste
  • Chili Garlic Sauce
  • Carrot
  • Onion
  • Garlic
  • Ginger
creamy lentil curry with butternut squash perfect for fall

How to serve this Creamy Lentil Curry:

These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.

How to roast Butternut Squash:

how to prep butternut squash
how to cut butternut squash
how to slice butternut squash
how to roast butternut squash

Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.

lentil curry meal prep

Can these lentils be made ahead of time?

YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.

red lentil yellow curry

Creamy Lentil Curry With Roasted Butternut Squash

A gluten-free, vegan, one-pot lentil stew that is topped with caramelized butternut squash.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, lunch
Cuisine: Indian
Keyword: daal, dal, fall stew, lentil stew
Servings: 8
Author: jackfruitfulkitchen

Ingredients

Roasted Butternut Squash

  • 1 large butternut squash, peeled, deseeded, and cubed
  • 1 TBSP avocado oil or olive oil
  • 1 tsp salt and pepper

Lentil Curry

  • 1 TBSP coconut oil or vegan butter
  • 1 red onion, finely diced
  • 4 garlic cloves, minced
  • 2 TBSP fresh ginger, minced
  • 2 tsp cumin seed
  • 1 tsp ground cumin
  • 1 TBSP curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne optional, for extra spice
  • 1/2 tsp salt and pepper
  • 1 TBSP tomato paste
  • 1 1/2 C red lentils
  • 14 oz can diced tomatoes, with juices
  • 28 oz water
  • 3 kaffir lime leaves
  • 14 oz can full fat coconut milk
  • 1 TBSP chili garlic sauce
  • 1 carrot, shredded
  • 1/2 C cilantro, finely chopped

To Serve

  • massaged lacinto kale
  • pumpkin seeds
  • cucumber, sliced
  • fresh cilantro
  • basmati rice
  • naan bread

Instructions

  • Preheat oven to 425 and line a baking sheet with foil.
  • Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
  • Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
  • Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
  • Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
  • Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Tried this recipe?Let us know how it was!
Cube

How to Pick, Peel, Cut and Roast Butternut Squash

Fall is here and it is officially squash season! Cue all of the creamy fall soups, hearty salads, and oven roasted sides. But just how do you go about picking, peeling, prepping, and cooking the most perfect squash? I’m here to help! Butternut Squash is a fan favorite, but it can be a little intimidating! With its large size, slippery smooth skin, and odd shape, it is somewhat difficult to peel, cut and prep. Follow my step by step guide (with photos!) below for fool proof instructions starting with how to pick the most delicious squash. After this, you will be peeling and prepping your butternut squash with ease! Plus, I’ve also included my favorite ways to cook this delightful gourd.

roasted butternut squash

Step 1: Selecting the perfect butternut squash

There are a few things you will want to consider when it comes to selecting your squash. Luckily, even a not-so-great butternut squash is usually stilllll pretty darn great, but over-ripe or under-ripe could mean a lack of flavor, dryness, or mushy texture. Follow these tips to avoid those downfalls and be armed with tools to pick the sweetest and most flavorful of the bunch!

  1. Skin: Look for squash that is a deep orangey beige and even in color without any bruises, cuts or blemishes. You also want to find a squash with a matte finish, no gloss.
  2. Weight: Pick up a few and select a squash that seems heavy for its size. Kind of like a melon, a squash that feels too light isn’t ripe yet!
  3. Stem: Select a squash with a dark brown stem attached. If the stem has popped off that may be a sign that it is past its prime.

Step 2: Prepare your squash for peeling

Prepare your squash by giving it a gentle rinse, light scrub, and drying completely. Next, microwave your squash for 30-60 seconds to loosen and soften the skin slightly. Doing this will make it much easier to peel.

Step 3: Cut off ends

Place your squash on a cutting board on a flat, stable surface, and use a sharp chef’s knife to slice off the stem at the top, as well as the bottom. Discard.

Step 4: Peel

I like to use a y-shaped vegetable peeler like this one as it provides good leverage and control. Place your squash on a stable, flat surface and peel top to bottom to remove skin.

Step 5: Slice in half

Stand your squash up on the bottom end on a flat, stable surface, and carefully slice it in half lengthwise.

roasted butternut squash

Step 6: Scoop out seeds

Use a medium-sized spoon to scoop out the seeds and strings. These seeds can be washed and roasted just like pumpkin seeds if desired!

how to peel butternut squash

Step 7: Slice in half again

This time, lay your squash halves cut-side down on your cutting board and carefully slice them in half crosswise to have 4 even sections.

how to prep butternut squash

Step 8: Slice into strips

Cut each of the 4 sections lengthwise into 1″ thick strips.

how to cut butternut squash

Step 9: Slice strips into strips

Stack 2 or 3 of the sections at a time on their side and slice into 1″ x 1″ strips.

how to roast butternut squash

Step 10: Cube!

Take those stacks of strips and carefully slice into 1″ x 1″ cubes. Now, you’re ready to roast!

how to roast cubed butternut squash

How to roast the best butternut squash

Roasted butternut squash is a delicacy, I swear. It is sweet, savory, tender, crisp, caramelized, and somehow feels like both a savory meal and a dessert at the same time! Because of this, it is a delicious addition to so many different recipes. Soups, salads, pasta, curries like this one, buddha bowls, and more. Follow these simple steps to achieve the tastiest, slightly crisp, perfectly tender, caramelized squash!

  1. Preheat oven to 400 degrees.
  2. Line a large metal baking sheet (or two) with foil and spray lightly with oil.
  3. Add your squash cubes to a bowl and drizzle with a generous amount of olive oil. About 1-2 TBSP for a medium-large squash.
  4. Next, sprinkle with salt and pepper and give them another good toss.
  5. After seasoning, spread evenly on a baking sheet, using two if needed to not overcrowd.
  6. Place into the oven and roast for 20 minutes.
  7. Remove from oven and use a metal spatula to flip.
  8. Return to oven and roast for another 10-15 minutes until golden.

What seasonings to use on butternut squash

Butternut squash is so delicious and flavorful on its own, that I rarely add anything besides salt and pepper. However, depending on your recipe, there are some herbs and seasonings that compliment it wonderfully!

  • Sweet: Cinnamon, nutmeg, and ginger
  • Savory: Garlic, cumin, and paprika
  • Herby: Sage, rosemary, thyme, or oregano

Is butternut squash healthy?

Absolutely! Butternut squash is a nutrient-dense complex carb. It is high in Vitamin C, Potassium, Vitamin B6, Calcium, and magnesium. A 1 cup serving has 63 calories, 0.1g of fat, 16g carbs, 3g fiber, 3g sugar, and 1.4g protein. This makes it a wonderful addition to any meal!

Slice strips into strips

How to Roast Butternut Squash

A step by step guide for the perfect roasted squash.
Prep Time: 10 minutes
Cook: 30 minutes
Author: jackfruitfulkitchen

Ingredients

  • 1 large butternut squash, peeled and cubed using the guide above
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 400 degrees.
  • Line a large metal baking sheet with foil and lightly spray with oil.
  • Add your cubed squash to a bowl and toss with olive oil, salt and pepper.
  • Spread in an even layer on the lined baking sheet, being sure not to overcrowd.
  • Roast for 20 minutes.
  • Remove from oven and use a metal spatula to flip.
  • Roast for another 10-15 minutes until golden.
Tried this recipe?Let us know how it was!
sweet chili gluten free vegan cauliflower

Gluten Free Vegan Sweet Chili Cauliflower

This delightfully crispy, flavorful, restaurant-style sweet chili cauliflower is truly TO DIE FOR! It is a vegan spin on coconut shrimp with sweet chili sauce and you’re going to love it. It’s just as delicious as your favorite restaurant app, way healthier (baked not fried and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!

crispy sweet chili cauliflower

What Makes This Sweet Chili Cauliflower Healthier Than Restaurant Options?

Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also much lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!

sweet chili gluten free vegan cauliflower

What Type of Flour Should I Use?

I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside sweet chili cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.

crispy vegan cauliflower

Can You Make This Vegan Sweet Chili Cauliflower Ahead of Time?

I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.

Tips to Make This Cauliflower Extra Crispy:

  • Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
  • Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
  • Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
  • If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
  • Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.

Can I Substitute the Chili Garlic Sauce for Other Sauce Flavors?

Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorites Better Than Takeout Orange Cauliflower and  Crispy Sesame Cauliflower.

What is Hearts of Palm Rice?

This sweet chili cauliflower can be served with white rice, brown rice, cauliflower rice, you name it! But my favorite option is a rice made from hearts of palm from Palmini! This is a wonderful low-carb, low-calorie alternative that tastes and feels very similar to regular rice! The taste is also much more mild than cauliflower rice. You can order from their website or amazon.

sweet chili gluten free vegan cauliflower

Crispy Gluten Free Vegan Sweet Chili Cauliflower

A healthier, gluten free, vegan spin on restaurant-style sweet chili coconut shrimp. Oven baked for a perfectly crisp texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: American
Keyword: cauliflower wings, crispy cauliflower, sweet chili cauliflower
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 1 head cauliflower, cut into medium sized florets, stems removed

Cauliflower Batter

  • 1 C brown rice flour or gluten free all purpose flour
  • 1 C water or plant milk, make sure plant milk is unsweetened and unflavored
  • 1 TBSP coconut aminos or soy sauce
  • 1/4 C finely shredded, unsweetened coconut
  • 1/2 C gluten free breadcrumbs optional

Sweet Chili Glaze

  • 1/2 C sweet chili sauce
  • 1/4 C chili garlic sauce

To Serve

  • broccoli, steamed
  • red bell pepper, steamed
  • black sesame seeds
  • cilantro, finely chopped
  • 4 servings hearts of palm rice, cooked accordingly

Instructions

  • Preheat oven to 400 degrees.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Whisk together sweet chili sauce and chili garlic sauce in a small saucepan. Warm over low heat. Season to taste.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and cilantro.
  • Serve hot with rice, broccoli, and peppers. Can also be served as a poppable, bite-sized appetizer.
Tried this recipe?Let us know how it was!
fall harvest salad

Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

This simple and delicious fall harvest salad is bursting with seasonal flavors and hearty texture. The juicy pomegranate, roasted sweet potatoes and peppery parsley make it the perfect salad to enjoy all season long, especially as a side dish for Thanksgiving. It is also allergen-friendly as it is vegan and gluten free!

Fall harvest quinoa salad

A big, beautiful, hearty salad can easily be the star of the show on any table. The ingredients in this salad are so flavorful that they can actually be enjoyed totally dressing-free, but a light drizzle of this homemade pomegranate vinaigrette is a great finishing touch for a crowd-pleasing bowl.

Keys to Success for a Crave Worthy Fall Harvest Salad

These are a few tips and tricks I always use, no matter the season, that are sure to have your guests going back to the salad bowl for seconds. Follow these and your salad is sure to be a highlight of any Thanksgiving or holiday spread.

how to massage kale
  • 5+ Ingredients: Using a mixture of ingredients and thinking outside of the traditional “lettuce and veggies box” creates depth and interest for any bowl.
  • Adding a Grain: Ingredients such as quinoa, farro, brown rice, or bread crumbs add a hearty texture and make your salad feel like a meal.
  • Homemade Dressing: Making your own dressing is SO easy and will take any salad from blah to WOW! Plus, they are way healthier because you are in control of exactly what goes in them. No sugar, dairy, excess oil or preservatives! Homemade dressings also taste much fresher and more flavorful than store-bought dressing.
  • Add Something Sweet: Fresh or dried fruit provides a bright and refreshing burst of flavor that is the perfect contrast to earthy veggies.
  • Diversify Your Greens: Think outside the box and use a mixture of greens such as kale, arugula, microgreens, mustard greens, or watercress.
  • Instant Flavor Enhancers: Ingredients like fresh citrus zest and herbs add so much to the flavor. Start with smaller amounts as some people are sensitive to the flavor of fresh herbs.
  • Add a Plant Protein: Legumes such as lentils, beans, edamame and peas add a great texture, fiber, and extra protein to make this salad more of a meal.

Other Classic Thanksgiving Dishes to Veganize

Oftentimes traditional Thanksgiving recipes are filled with meat, milk, butter and cream. However, it’s so easy to veganize many of your favorite Thanksgiving sides..

  • Mashed Potatoes: Swap traditional butter and cream for vegan butter and coconut or cashew cream.
  • Sweet Potato Casserole: Substitute traditional butter and eggs for vegan butter and flaxseed eggs.
  • Stuffing: Swap traditional butter and chicken broth for vegan butter and vegetable broth.
  • Green Bean Casserole: Instead of using store-bought mushroom soup, make your own using cashew cream.
  • Whipped Cream: My two favorite store-bought options are this Almond Milk Whipped Cream and this Oat Milk Whipped Cream, but you can also make your own using canned coconut milk or aquafaba.

Thanksgiving Sides That Are Already Vegan

  • Cranberry Sauce
  • Roasted Brussels Sprouts
  • Roasted Glazed Carrots
  • Corn
  • Bread (oftentimes)
fall harvest salad

Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

An easy to make, gluten free, vegan fall harvest salad with quinoa, roasted sweet potatoes, herbs, and pomegranate.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, lunch, Salad, Thanksgiving
Cuisine: American, Thanksgiving
Keyword: Fall Salad, Thanksgiving, Thanksgiving Salad, Vegan Thanksgiving Side
Servings: 8
Author: jackfruitfulkitchen

Ingredients

Fall Harvest Salad

  • 1 C quinoa, cooked according to package and cooled
  • 1 large sweet potato, cubed
  • 1 1/2 TBSP olive oil divided
  • 1/2 tsp salt and pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 bunch flat leaf parsley, finely chopped about 1 1/2 – 2 cups
  • 1/2 C sliced almonds
  • 1 bunch lacinto kale, finely chopped about 3 – 4 cups
  • 1 lemon, zested and juiced
  • 1 C pomegranate arils
  • 14 oz canned chickpeas, drained and rinsed
  • 1/3 C pinenuts, toasted

Pomegranate Dijon Vinaigrette

  • 1/3 C pomegranate juice
  • 2 TBSP balsamic vinegar
  • 2 TBSP olive oil
  • 1 tsp dijon mustard
  • 1/2 lemon, juiced
  • salt and pepper

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
  • Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
  • Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.