This vegan jerk jackfruit bowl, made by singer and songwriter <a href="https://www.instagram.com/savannah.cristina/">Savannah Cristina</a>, is a delicious version of the traditional dish.

Quick Info

⏱️ 85 min • 🍽️ 3 servings • ⭐ 80%

Nutrition

1123 cal • 32g protein • 241g carbs • 13g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1 teaspoon coconut oil
• 1 15.5-ounce can of kidney beans, 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 diced red onion
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• ½ bunch of fresh cilantro, roughly chopped
• 2 ripe plantains
• Neutral oil of choice, for frying
• Kosher salt, to taste
• ¼ cup shredded purple cabbage
• ¼ cup shredded green cabbage
• ¼ cup thinly sliced red onion
• 4 scallions, green part only, cut on the bias, plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 20-ounce can of jackfruit, drained and rinsed
• ⅓ cup mild jerk seasoning sauce
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions Preview

1. Make the rice and peas: add the coconut oi…
2. Make the salsa: In a medium bowl, mix toge…
3. Make the plantains: Peel the plantains, th…

…and 6 more steps

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Recipe by: Savannah Cristina • From: Tasty