Vegan Jamaican Jerk Bowl
Wake up your tastebuds with this vegan Jamaican Jerk Bowl! This dish is tasty, nutritious and full of vibrant colour.
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Callaloo is available, in tins, from world food stores, Jamaican shops and larger supermarkets. Feel free to substitute your favourite cooked greens in this recipe if you can’t find any. Kale, spring greens, spinach or savoy cabbage all work well here.
Is plantain the same as a banana?
Plantain is a type of cooking banana that has a firm texture and can be eaten ripe or unripe.
Depending on its ripeness, plantain can vary in its sweetness. The riper the plantain, the sweet it is.
You can eat plantain raw, but we think it is best when lightly fried and it becomes golden and caramelized.
What is in a jerk seasoning?
Jerk seasoning is a blend of warming herbs and spices. Typically herbs and spices include thyme, cumin, nutmeg, parsley, allspice, garlic powder, and cinnamon.
Adding ingredients such as soy sauce, vinegar, and scotch bonnet to your spice mix and blending them together can make a delicious jerk paste.
Total Time: 1 hour and 40 minutes
Prep Time: 10 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 40 minutes
- For the jerk sweet potato
- 0.5 0.5 large sweet potato, cut into chunks
- 0.5 0.5 tbsp jerk seasoning paste
- 1 1 tsp maple syrup
- 0.5 0.5 lime, juice only
- For the greens
- 0.5 0.5 tin callaloo greens
- 1/2 red pepper, chopped
- 1 1 cloves garlic, peeled and sliced
- a pinch of sea salt
- For the plantain
- 0.5 0.5 medium semi-ripe plantain, peeled and quartered lenghtwise
- 0.5 0.5 tsp garlic powder
- 0.5 0.5 tsp all purpose seasoning
- For the rice and peas
- 0.5 0.5 cup brown rice, rinsed and drained
- 0.5 0.5 tin red kidney / borlotti beans, drained
- 100 100 ml coconut milk
- 0.5 0.5 clove garlic, peeled and crushed
- 0.5 0.5 scotch bonnet
- 1 1 spring onions, trimmed and chopped
- 0.5 0.5 cup vegetable stock
- 1/2 tsp sea salt
- 1.5 1.5 stalks fresh thyme
- Preheat the oven to 180°C (Gas Mark 4, 350°F). In a bowl, mix together the jerk paste, maple syrup and lime juice. Add the sweet potato chunks and toss well to coat in the spice mix.
- Spread the sweet potato pieces out in a baking dish and transfer to the oven for 30 minutes to roast.
- In a large saucepan, mix together all the ingredients for the rice and peas. Bring to a boil, reduce the heat and stir well once. Cover with a lid and leave to simmer gently for 30 minutes.
- Dust the plantain with the seasonings and place it on a baking tray lined with parchment paper. Transfer to the oven and roast for 20 minutes or until lightly charred and caramelised.
- Heat a frying pan or wok over medium heat and add the garlic, red pepper and a splash of water. Stir fry for a few minutes, until the pepper has softened.
- Add the callaloo to the pan with some salt and pepper, and sauté until piping hot and any water has evaporated.
- When the rice has finished cooking, remove the lid and fluff the grains with a fork.
- Spoon some rice into 2 large bowls, add some greens to each and top with roasted sweet potato and plantain. Serve with lime wedges and plenty of hot sauce.
Each 100g serving provides:
4.0g Fat, 2.7g Saturates, 23g Carbohydrate, 3.3g Sugars, 4.2g Protein, 0.48g Salt.
Ready for more flavour in your life? Try making this vegan plantain curry!