Amid the many food halls popping up around Miami, Jackson Hall has its own unique vibe. Offering six concepts and a positivity library (in partnership with Books & Books), it's dedicated to quality sourcing and healthful, nutritious eats.
"Jackson Hall isn't just a food hall! We aim to create a community of nourishment and connectedness for the people of the Health District," cofounder Della Heiman explains. "We serve delicious, wholesome food to the nation's second-largest medical district and bring the community a rotating calendar of events
that promote wellness and healing."
That commitment to fresh, garden-grown goodness shows in some impressive vegan options available onsite. "Everything, from sauces to toppings and even our vegan sorbets and ice creams, is made from scratch in-house at Jackson Hall," Heiman says. "We're also proud to serve foods that are never deep-fried and do not contain partially hydrogenated oils, antibiotics, hormones, preservatives, artificial sweeteners, high fructose corn syrup, and other highly refined sweeteners."
Here's your guide to eating vegan at the 10,000-square-foot Civic Center spot.
It's easy to get your fill of veggies with this completely plant-based menu. Of all the offerings, the Southwest bowl ($11.50) is a favorite. It's stuffed with fresh greens, tricolor quinoa, spiced adashah (a lentil-based protein made in Miami), sweet potatoes, pico de gallo, avocado, spiked sunflower seeds, and Della Bowls' red sauce, made with red pepper and almonds.
Leo + Bloom Delicatessen.
Try one of two signature salads for a refreshing meal. The Strawberry Fields ($12) contains mixed greens, strawberries, blueberries, French feta cheese, candied walnuts. The salad is topped with a basil vinaigrette. The Italian Job salad ($12) is made with baby arugula, house-marinated mushrooms, caramelized onions, French green lentils, roasted red peppers, provolone cheese, and red-wine vinaigrette. The deli will gladly leave off the cheese on either salad to make it vegan.
The food hall's Middle Eastern concept offers a roasted veggie kebab platter ($9). It includes two veggie kebabs, herbed basmati rice, stewed lentils, house-pickled veggies, matbucha (a Moroccan dish of tomatoes and roasted bell peppers with garlic and chili pepper), green tahini, and lavash bread.
Little Island Poke.
The Big Shrooma bowl ($14) is a filling meal of sesame-marinated mushrooms, jalapeños, green onions, snow pea and carrot slaw, alfalfa sprouts, caramelized red onions, black and white sesame seeds, popcorn kernels, and citrus ponzu served over kale and arugula.
Jackson Hall. 1050 NW 14th St., Miami; 786-529-3013; jacksonhallmiami.com.