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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.

Tasty Team
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

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

  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!

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

  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!

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