dairy freegluten freeveganvegetariandinnerlunchsidescaribbean

Vegan Jerk Jackfruit Bowl

Name: Vegan Jerk Jackfruit Bowl
Cook time: 85 min
Total time: 85 min
Yield: 3 servings
Ingredients: 1 teaspoon coconut oil; 1 can kidney bean, drained and rinsed; 2 cups long grain rice; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic salt; 4 cups water; 1 ripe peach, pitted and cubed; 1 avocado, pitted and diced; ½ cup red onion, diced; 1 jalapeño, seeded and minced; 1 lime, juiced; ½ bunch fresh cilantro, roughly chopped; 2 ripe plantains; oil, for frying; kosher salt, to taste; ¼ cup shredded purple cabbage; ¼ cup shredded green cabbage; ¼ cup red onion, thinly sliced; 4 scallions, green part only, cut on the bias, plus more for garnish; freshly ground black pepper, to taste; 1 can jackfruit, drained and rinsed; ⅓ cup mild jerk seasoning sauce

By Tasty1 hr 25 min3 servings

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

Instructions

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!