This vegan jerk jackfruit bowl, made by singer and songwriter Savannah Cristina, is a delicious version of the traditional dish.
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Yield
3 servings
Ingredients
Rice and Peas
1 teaspoon coconut oil
1 can kidney bean, drained and rinsed
2 cups long grain rice (400 g)
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
4 cups water (960 mL)
Peach and Avocado Salsa
1 ripe peach, pitted and cubed
1 avocado, pitted and diced
½ cup red onion (75 g), diced
1 jalapeño, seeded and minced
1 lime, juiced
½ bunch fresh cilantro, roughly chopped
Fried Plantains
2 ripe plantains
oil, for frying
kosher salt, to taste
Cabbage Stew
¼ cup shredded purple cabbage (25 g)
¼ cup shredded green cabbage (25 g)
¼ cup red onion (35 g), thinly sliced
4 scallions, green part only, cut on the bias, plus more for garnish
kosher salt, to taste
freshly ground black pepper, to taste
Jerk Jackfruit
1 can jackfruit, drained and rinsed
⅓ cup mild jerk seasoning sauce (80 g)
kosher salt, to taste
freshly ground black pepper, to taste
Nutrition Info
Calories 1199
Fat 21g
Carbs 244g
Fiber 16g
Sugar 38g
Protein 21g
How to Make It
1. Step
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. Step
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. Step
Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.
4. Step
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. Step
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. Step
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. Step
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. Step
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.
