Jackfruit Satay Poke Bowls (Vegan Gluten-Free)

These Jackfruit Satay Poke Bowls are deliciously vibrant, nourishing and easy to make in 20 minutes. Sticky rice, crispy charred jackfruit and lots of veggies all mixed with a sweet chilli satay sauce.

It has been a long time since I shared a jackfruit recipe, even though I do really love it. The fruit is so versatile and is now the star of so many plant-based dishes at restaurants, food festivals and on recipe blogs (like this one). On its own it does not have a strong flavour, so it’s great for absorbing spices, herbs and other flavourings and the texture is great, too. It can be shredded apart, chopped into smaller pieces or left as large chunks to replicate so many “meaty” dishes. This recipe is not about replicating anything animal-based, but it does celebrate the versatility of jackfruit.

Why will I love these satay bowls?

These bowls are special for a few reasons:

• They have deliciously crispy charred herby jackfruit
• They are packed with vibrant, crunchy vegetables
• Served with sticky white rice
• Packed with fresh herbs
• Drizzled with a simple but amazing sweet chilli peanut satay
• They are ready in 20 minutes
• These bowls are naturally vegan, gluten-free and easily nut-free

If you already love the sound of these Jackfruit Satay Poke Bowls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients for the bowls are flexible depending on what vegetables you have, but this is what I love to use:

• Sticky white rice: or sushi rice for the base of the bowls. Other rice or grains can be used.
• Jackfruit: I used the Jackfruit Confit from Natures Charm which comes pre-seasoned in a small tin of olive oil, rosemary, thyme and garlic and it is so delicious. No need to add any flavour, simply drain the oil and use some to heat the pan before frying till crispy and charred. If using plain jackfruit, I suggest frying in olive oil with ½ tsp dried mixed herbs, some salt and pepper.
• Radish: I love the crunch and colour.
• Cucumber: again the crunch and colour are great for adding green goodness to the bowl.
• Carrot: you can slice, chop, grate or peel this into the bowls. I use a julienne peeler as I love the shape and texture.
• Salad leaves: any salad is great here; I used a mix of watercress and spinach. You can use kale, lettuce or rocket, too.
• Sesame seeds: for sprinkling on top. I like to use both black and white sesame seeds for the colours and a little crunch. Similarly, other small seeds or chopped nuts are great on top.
• Lime: for a zing and tang to squeeze over the Jackfruit Satay Poke Bowls. Lemon will also be great.
• Fresh mint: I just love mint with Asian-inspired dishes as it really lifts the flavours and adds lots of freshness. You could also use fresh coriander.

As for the satay sauce, this comes together in one small bowl in 2 minutes:

• Peanut butter: the runny, smooth kind is best here and if you are avoiding peanuts use another nut butter like cashew or almond. To leave out the nuts altogether, use tahini or sunflower seed butter.
• Sriracha hot sauce: this adds the heat for the sauce but not too much.
• Sweet chilli sauce: for the sticky sweetness.
• Lime: for tang and zing (again, lemon will also work). This is about 2 tbsp in total of citrus.
• Maple syrup: for a little more sticky sweetness to cut through the heat and the zing. You can use other syrups like agave, date, oat or vegan honey, too.
• Tamari soya sauce: this adds the umami richness and depth of savoury flavour that is so important for sauces.

How do I make these bowls?

There are only a few steps to follow:

• Cook the rice according to the pack: and allow to cool slightly. Leave to one side.
• Prepare the jackfruit: this means draining away most of the oil, adding to a pan and using two forks to shred it apart.
• Fry the jackfruit till golden and crisping: I like mine slightly charred.
• Prepare all the vegetables: chop, slice, peel and dice however you choose.
• Make the satay sauce: by stirring together all the ingredients till smooth.
• Assemble the bowls: start with the salad then top with the rice, the veggies, the jackfruit and the sauce.
• Enjoy these satay bowls: fresh straight away.

How long will these last for?

If you are not going to eat these Jackfruit Satay Poke Bowls straight away, keep all the components ready but in separate containers (all the vegetables can be stored together) so that the salad doesn’t wilt. For lunchboxes, arrange all the bowl but keep the sauce in a separate container and drizzle before eating.

Are these Jackfruit Satay Poke Bowls gluten-free and nut-free?

Yes these are gluten-free as we are using rice, if you swap the grain make sure it is still gluten-free, where needed. To make these bowls nut-free, opt for tahini or sunflower seed butter instead of peanut butter.

How can I eat these bowls?

I have served these two ways: as separate components in a satay bowl and then all tossed together with the dressing. Both ways are delicious (note that the salad leaves start to wilt more quickly once tossed together).

I love this meal, what else can I make?

I hope you are going to love these Jackfruit Satay Poke Bowls and for more savoury inspiration, how about my:

• Vegan Pesto Feta Filo Pastry Swirls
• Sweetcorn and Red Pepper Fritters
• Minty pea Hummus Quinoa Bowls
• Chipotle Jackfruit Bowls with Charred Peppers and Corn
• Citrus Sesame Mushroom Noodle Bowl

I look forward to hearing what you think of these Jackfruit Satay Poke Bowls so please let me know in the comments below. If you do make these bowls, I’d love to see so please tag me – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With jackfruit satay love x

p.s. the original recipe was made with Natures Charm who I love so much although this blog post is not sponsored.