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]
Serves
4
Ingredients
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.
Preparation
For the Rice and Peas:
- Heat oil in a pot on medium heat. Add onions and cook until golden brown.
- Add garlic, thyme, and hot pepper and cook for about one minute. Then add bay leaves and allspice.
- 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.
- Discard bay leaves and garnish with green onions.
For the Jerk Roasted Sweet Potatoes:
- Preheat oven to 425°F.
- 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:
- 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.
- Add garlic, curry powder, and smoked paprika and cook until garlic is fragrant, about 1-2 minutes.
- Add collard greens and hot pepper, and cook 1-2 minutes.
- 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:
- 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:
- 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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