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Thai Curry Vegan Noodle Bowl

Thai Curry Vegan Noodle Bowl

Thai Curry Vegan Noodle Bowl

Bowl Base:


  • 2 Medium Zucchini, Spiralized (About 4 Cups)
  • 1 Head Broccoli, Cut into Florets
  • 1 Package Upton’s Naturals Jackfruit in Thai Curry Sauce
  • 1 TBSP. Coconut Oil
  • ½ Cup Onion, Finely Chopped
  • ¼ Cup Green Onion (For Garnish)
  • ¼ Cup Cilantro (For Garnish)
  • ¼ Cup Sesame Seeds (For Garnish)


Melt coconut oil over medium heat in a skillet. Add the onion and garlic and sauté a couple minutes. Add the package of Jackfruit. Sauté for 8-10 minutes or until heated through. Break up into shreds while sautéing. Prepare the Asian Dressing (below). Drain and toss with half of the Asian dressing. Divide the dressed noodles among two bowls. Steam the broccoli to desired doneness. Place the cooked jackfruit and steamed broccoli on top of the noodles. Drizzle the remaining dressing over the broccoli and the jackfruit (if desired). Garnish and serve with chopsticks.

Asian Dressing


  • ¼ Cup Fresh Lime Juice
  • ¾ Cup Extra Virgin Olive Oil
  • ¼ Cup Almond Butter
  • 1 TBSP. Apple Cider Vinegar
  • 1 TBSP. Tamari
  • ½ TSP. Herbamare
  • 1 TSP. Maple Syrup
  • 1 TSP. Toasted Sesame Oil
  • 1 Clove Garlic, Minced
  • 1 TBSP. Ginger, Grated
  • ¼ Cup Cilantro, Chopped


Whisk Together the dressing ingredients and pour over the jackfruit and vegetables. If dressing is too thick, add a little water.

Garnish with chopped green onion, sesame seeds, and chopped cilantro.

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