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Vegan Jerk Jackfruit Bowl

This vegan jerk jackfruit bowl, made by singer and songwriter Savannah Cristina, is a delicious version of the traditional dish.

Savannah Cristina
Tasty Team
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

Vegan Jerk Jackfruit Bowl
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

Vegan Jerk Jackfruit Bowl

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 1251
  • Fat 16g
  • Carbs 270g
  • Fiber 22g
  • Sugar 39g
  • Protein 31g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Enjoy!
  10. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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