Vegan Jerk Jackfruit Bowl
This vegan jerk jackfruit bowl, made by singer and songwriter Savannah Cristina, is a delicious version of the traditional dish.
Tasty Team
November 09, 2020
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Ingredients
for 3 servings
Rice and Peas
- 1 teaspoon coconut oil
- 1 can kidney bean, drained and rinsed
- 2 cups long grain rice (400 g)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 4 cups water (960 mL)
Peach and Avocado Salsa
- 1 ripe peach, pitted and cubed
- 1 avocado, pitted and diced
- ½ cup red onion (75 g), diced
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- ½ bunch fresh cilantro, roughly chopped
Fried Plantains
- 2 ripe plantains
- oil, for frying
- kosher salt, to taste
Cabbage Stew
- ¼ cup shredded purple cabbage (25 g)
- ¼ cup shredded green cabbage (25 g)
- ¼ cup red onion (35 g), thinly sliced
- 4 scallions, green part only, cut on the bias, plus more for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
Jerk Jackfruit
- 1 can jackfruit, drained and rinsed
- ⅓ cup mild jerk seasoning sauce (80 g)
- kosher salt, to taste
- freshly ground black pepper, to taste
Nutrition Info
- Calories 1199
- Fat 21g
- Carbs 244g
- Fiber 16g
- Sugar 38g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the rice and peas: add the coconut oil, kidney beans, rice, water, pepper, and garlic salt to a medium pot and stir with a wooden spoon to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer for 45–50 minutes, until the liquid is absorbed and the rice still has a slight bite. Fluff with a fork and set aside uncovered until ready to serve.
- Make the salsa: In a medium bowl, mix together the peach, avocado, red onion, jalapeño, lime juice, and cilantro until well combined. Let sit until ready to serve.
- Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.
- Heat about ½ inch (2.54 cm) of oil a deep skillet over medium heat until it reaches 325°F ( 160°C). Add the plantains to the hot oil and fry for 1–2 minutes per side, until golden brown all over. Transfer to a paper towel-lined plate to drain, smash flat with a can or glass, and season with a pinch of salt and pepper.
- Make the cabbage stew: In a small pot, combine the purple and green cabbage, red onion, and scallions. Cook over medium-low heat for 10–12 minutes, or until the cabbage is soft and tender. Season with salt and pepper to taste and garnish with more scallions.
- Make the jerk jackfruit: In a medium bowl, use your hands or 2 forks to shred the jackfruit until it has the texture of pulled pork. Add the jerk seasoning, salt, and pepper and toss to coat well.
- Transfer the jackfruit to a small pan and gently warm over medium-low heat for 3–5 minutes, until warmed through and starting to caramelize.
- To serve, add a few scoops of rice and peas to a bowl. Top with a quarter to a third of the jerk jackfruit, fried plantains, cabbage slaw, and peach and avocado salsa. Garnish with more scallions.
- Enjoy!
