He’s a dive instructor and musician. He’s run a vegetarian restaurant in Honduras and has been a private chef to musicians including Snoop Dog and The Avett Brothers. Now Jack Fivecoate is funneling his creative energies into the Daily Blend food truck in Traverse City—owned by his former classmate Troy Daily and his wife, Whitney.

The truck, parked at The Little Fleet, is making a name for itself with innovative dishes like his famous Buddha Bowl. As Jack says, “It’s not only beautiful, it is delicious and nutritious.” Make it your happy desk lunch. Or pop down to Little Fleet and order one up from Daily Blend.

Buddha Bowl

  • 1 cup brown rice
  • 1/2 cup black beans
  • 1 cup kale slaw (recipe below)
  • 2–3 tablespoons sesame sriracha sauce (recipe below)
  • 2 tablespoons kimchi
  • Microgreens for garnish

Easy Brown Rice

Makes 6 servings

  • 2 cups dry brown rice
  • 4 1/2 cups water
  • 1/2 teaspoon of salt

Bring to a boil. Reduce heat to low, cover and simmer for 45–50 minutes. Remove from heat and let sit for 5 minutes then fluff with a fork. Makes 6 cups.

Kale Slaw

  • 2 cups grated carrots
  • 2 cups thinly sliced kale
  • 2 cups thinly sliced purple cabbage

Mix together and add 2 tablespoons of sesame oil and 1/4 teaspoon of salt.

Sesame Sriracha Sauce

  • 1⁄4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1⁄4 cup garbanzo beans
  • 1⁄4 cup almonds
  • 1⁄4 cup nutritional yeast
  • 2 cups sriracha hot sauce
  • 3–4 garlic cloves
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon grated fresh ginger
  • Juice from 1 lime

Combine all ingredients in a food processor or blender and blend till smooth. Set aside. Hint: refrigerate the extra sauce for your go-to summer condiment for scrambles, sandwiches and stir-fry.

More Traverse City Chefs + Recipes

Photo(s) by Dave Weidner