Vegan Jerk Jackfruit Bowl

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

Instructions

1. 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. 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. 3

   Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.

4. 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. 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. 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. 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. 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. 9

   Enjoy!

Comments