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.
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.
How to make this recipe
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. My favorite brand is Gold Mine, which is unpasteurized & rich in probiotics.
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
To make this nourish bowl your own:
- 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.
Jackfruit reuben nourish bowl
- 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.