This nourish bowl brings together all of those reuben flavors you crave with jackfruit corned beef, sauerkraut, and a drizzle of vegan Thousand Island dressing.
It’s served on a bed of breakfast potatoes, baby spinach, and cabbage.
It’s a lighter take on a heavy classic. Plus, it’s gluten-free!
I am an enormous fan of veggie reubens.
I have recipes for the classic Chicago Diner vegan reuben sandwich (straight from the source), a vegan reuben jackfruit sandwich, and a kimchi reuben with bulgogi tofu.
But today I'm celebrating those bold & briny flavors in the form of a cozy nourish bowl.
In this post:
Why readers love this recipe
“I made this last night, and omg, it was great. I want try in sandwich form at some point, but it was fantastic as a bowl.” – Katie
Nourish bowls
Nourish bowls are also known as Buddha bowls, macro bowls, and vegetable bowls.
Whatever you call them, bowls are a handy way to use leftovers, because a spoonful or two of bits and bobs can come together in one satisfying vehicle.
Each flavor complements the other to make a meal that keeps you coming back for more - bite after bite.
They're also a good way to meal plan.
If you make a batch of jackfruit corned beef, breakfast potatoes, and vegan Thousand Island dressing ahead of time, you can use each of these items for a variety of meals - not just reuben bowls.
(Pro tip: I recommend also using the breakfast potatoes in this crave-worthy Austin breakfast!)
This nourish bowl recipe is great for people who follow a gluten-free diet, and don't want to go on a search for a gluten-free rye bread.
And it's a good way to sneak in some extra vegetables that aren't always the centerpiece of a sandwich.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
The star of this bowl is jackfruit corned beef.
It's made by shredding canned jackfruit, and then letting it absorb the flavors of vegan “no beef” bouillon, pickle juice, beets, tamari, and dill.
After it has absorbed all of that flavor, it's finished with a spoonful of tahini.
I give all of the recipe details & step-by-step photos in my vegan reuben jackfruit sandwich post.
FYI: If you have a gluten sensitivity, you’ll want to be cognizant that the bouillon or broth you’re using works for your needs.
The jackfruit corned beef is served on a base of breakfast potatoes.
They are made with chopped potatoes, bell pepper, and onions.
Roast them in the oven, or make breakfast-style air fryer potatoes for even quicker cooking.
Of course, a reuben isn't a reuben without a heaping helping of sauerkraut.
Make sure to get the kind that's sold in the refrigerated section of the grocery store, and not one of those shelf stable jars.
The kind served in the refrigerated section has a lot more crunch and flavor.
To finish out the bowl, add a handful of baby spinach and shredded cabbage mix.
The Trader Joe’s cabbage mix I buy comes with shredded carrot in it as well.
(It is also great for making a quick vegan coleslaw!)
But if you'd prefer to shred your own cabbage from a head, that works too.
The nourish bowl is topped with a drizzle of vegan Thousand Island dressing.
It's a quick dressing made with vegan mayo, ketchup, lemon juice, and diced pickles.
Make it your own
It’s easy to make this bowl your own by varying the ingredients.
- Swap the breakfast potatoes with an air fryer baked potato. Then pile all of the components on top of it.
- Use tater tots instead of breakfast potatoes.
- If you already have a bottled vegan Thousand Island dressing in your refrigerator door, use that instead!
- If you don't need to keep it gluten free, up the reuben sandwich aspect of this bowl by adding vegan croutons with marbled rye.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Jackfruit reuben nourish bowl
Ingredients
- 1 batch jackfruit corned beef
- 1 batch breakfast potatoes*
- 1 cup sauerkraut
- 1 cup baby spinach
- 1 cup shredded cabbage mix
- 1 avocado sliced
- 1 batch vegan Thousand island dressing**
Instructions
- Fill four bowls with a few spoonfuls of jackfruit corned beef, breakfast potatoes, sauerkraut, spinach, and shredded cabbage mix. Put ¼ avocado on each bowl.
- Finish each one with a drizzle of vegan Thousand Island dressing.
Katie Beane
I made this last night, and omg, it was great. I want try in sandwich form at some point, but it was fantastic as a bowl.
By the way, I live in St Louis and used to always stop at FUD when driving through KC! I remember their reuban well, and it was the first place I ever saw jackfruit on a menu, years ago! I had no idea what it was at the time.
Cheers!
Susan
Made this and loved it! Such great flavours, and I was super impressed with the corned jackfruit. I added some spears of dill pickle as well.
Cadry
Oh, great addition! I’m so glad that you enjoyed the bowl & corned jackfruit. Thanks for the nice feedback!
Mandy
Cadry!!!!!! We finally made this yesterday and it was AMAZING! So many wonderful components and flavors and textures that when piled into one bowl, makes for an epic meal. I absolutely LOVED the flavor of the jackfruit and it was even better leftover today! In a way, it reminded me of the flavor of a Beyond Meat burger. I’ve never actually had corned beef before, so I don’t have anything to compare it to, but this was absolutely delicious! I love finding new ways to use/cook jackfruit and this is now my favorite! As a whole, this was so comforting and satisfying and a great way for Josh and I to get back to teaming up to cook together in the kitchen. Fantastic recipe, my friend!! 🙂
Cadry
Aw, I’m so glad to hear that you loved this recipe! Thank you for the wonderful feedback.
Dianne
Reubens always remind me of you! It’s pure genius to turn it into a buddha bowl. I love the addition of the potatoes! And that jackfruit corned beef is super delicious!
Cadry
Thanks, Dianne! So glad to hear it!
Shell
Anything with Gold Mine sauerkraut is a win in my book!
Cadry
We’re on the same page about that!
Susan
This looks amazing! I love Reubens, and I love bowls, and I love potatoes more than I love bread, so this is a perfect bowl for me.
Cadry
Thanks, Susan! I’m so glad to hear it!