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Our Vegan Jamaican Bowl brings that island flavor! The jerk sweet potatoes, rice and peas, curried collard greens, and mango salsa are a culinary dancehall party for your tastebuds. Our bowl is the perfect way to liven up your boring meal-prep routine.

Jamaican Bowl [Vegan]

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For the Rice and Peas:

  • 1 tablespoon neutral-flavored oil (we used avocado)
  • 1/2 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 (14.5-oz) can red kidney beans, drained
  • 2 cups long-grain rice, rinsed and drained
  • 1 (14.5-oz) can coconut milk
  • 1/2 teaspoon fresh thyme
  • 2 bay leaves
  • 1/2 teaspoon ground allspice
  • 1 whole Scotch bonnet ( or substitute 1 whole habanero)
  • 2 1/2 cups vegetable broth
  • 2 teaspoons salt
  • 1/2 teaspoon freshly cracked black pepper
  • Green onions, sliced, to garnish

For the Jerk Roasted Sweet Potatoes:

  • 2 sweet potatoes, peeled and chopped into 1-inch cubes
  • 2 tablespoons neutral-flavored oil (we used avocado)
  • 1 tablespoon jerk seasoning (we used the Walkerswood brand)

For the Curried Collard Greens:

  • 1 tablespoon olive oil
  • 1 tablespoon ginger, minced
  • 4 garlic cloves, minced
  • 2 tablespoons Jamaican curry powder
  • 1/2 teaspoon smoked paprika
  • 2 lbs collard greens, washed thoroughly and chopped
  • 3 cups vegetable broth
  • 1 whole habanero pepper
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Creole seasoning
  • 1 tablespoon organic sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5-oz) can of pinto beans, drained (optional)

For the Mango Salsa:

  • 1 mango, peeled and diced finely
  • 1/4 cup red onion, diced finely
  • 2 tbsp cilantro, chopped
  • 4 mini bell peppers or 1/2 a full-size red bell pepper, diced finely
  • Juice of 1 lime
  • Salt and freshly cracked black pepper, to taste.


For the Rice and Peas:

  1. Heat oil in a pot on medium heat. Add onions and cook until golden brown.
  2. Add garlic, thyme, and hot pepper and cook for about one minute. Then add bay leaves and allspice.
  3. Stir in rice, then beans, and cook for about 2 minutes. Add coconut milk and vegetable broth. Bring to a boil and reduce heat to a simmer. Cover and simmer until rice is cooked–around 20 minutes–stirring occasionally to prevent burning. Add salt and pepper, to taste.
  4. Discard bay leaves and garnish with green onions.

For the Jerk Roasted Sweet Potatoes:

  1. Preheat oven to 425°F.
  2. Whisk together oil and and jerk seasoning. Evenly coat sweet potatoes in jerk mixture and arrange over a lined baking tray. Bake for 30-35 minutes.

For the Curried Collard Greens:

  1. Heat oil in a large pot over medium heat. Add onion and ginger. Hit them with a pinch of salt to draw out the water, and cook until onion is golden brown.
  2. Add garlic, curry powder, and smoked paprika and cook until garlic is fragrant, about 1-2 minutes.
  3. Add collard greens and hot pepper, and cook 1-2 minutes.
  4. Then add broth, Creole seasoning, salt, black pepper, red pepper flakes, apple cider vinegar, sugar, and pinto beans (if using). Stir to combine. Bring to a boil and reduce to simmer. Cook for 20-25 minutes. Adjust seasoning, remove hot pepper, and enjoy!

For the Mango Salsa:

  1. Combine mango, red onion, cilantro, and bell peppers in a medium bowl. Toss with lime juice and season with salt and pepper, to taste.

To Assemble Bowls:

  1. Divide rice and peas, jerk roasted sweet potatoes, curried collard greens, and mango salsa evenly among four bowls. Add shredded red cabbage to each bowl, if you like (optional). Enjoy!


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