Caribbean Soul Bowl with Barbecue Jerk Jackfruit

Jessica CarterDinner, Food, Lunch, RecipesLeave a Comment

 

 

 

Caribbean Soul Bowl with Barbecue Jerk Jackfruit
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings Prep Time
8 people 90 minutes
Servings Prep Time
8 people 90 minutes
Caribbean Soul Bowl with Barbecue Jerk Jackfruit
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 90 minutes
Servings Prep Time
8 people 90 minutes
Ingredients
BBQ Jerk Jackfruit
  • 2 packages BBQ Jackfruit we use The Jackfruit Company
  • 1 tbsp jerk seasoning paste
  • 1 tbsp fresh thyme chopped
  • 1 small onion diced
  • 1/4 cup water or vegetable broth
  • 1 tsp vegan chicken boullion we use Jada Chicken Salt
  • 2 tbsp BBQ sauce optional
Coconut Quinoa & Beans
  • 1 14 oz can coconut milk
  • 2 cups quinoa
  • 1 1/2 cups water or vegetable broth
  • 1/2 tsp sea salt
  • 1 15 oz can red beans drained and rinsed
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1/2 cup onion diced
  • 1 scallion thinly sliced
Roasted Plantains
  • 2 ripe plantains sliced in 1/2 inch diagonal strips
  • 2 tbsp coconut oil melted
Servings: people
Units:
Instructions
BBQ Jerk Jackfruit
  1. Heat a large saute pan over medium-high heat. Add water or broth and bring to a simmer. Add onions and thyme and saute for about 10 minutes until onions are translucent and fragrant.
  2. Add all remaining jackfruit ingredients. Reduce flame to medium-low heat. Mix together until well combined. Cover with a lid and simmer for about 15 minutes. Remove lid and increase heat to medium-high. Sautee for an additional 5 minutes until liquids in pan are reduced by half.
Coconut Quinoa & Beans
  1. Pour red beans, quinoa, and all remaining ingredients except scallions into a large saucepan or dutch pot. Bring to a strong simmer over medium-high heat for about 5 minutes. Reduce the heat to medium-low and cover with a lid, cooking for an additional 40 minutes. When quinoa is cooked, all liquids should be fully absorbed. Turn off heat and add sliced scallions to the pot. Cover with a lid and allow to set for 10 minutes. Gently fluff with a fork to incorporate scallions.
Roasted Plantains
  1. Preheat an oven to 425 degrees F. Line a baking sheet with foil or parchment paper. Pour plantains and oil into a large bowl and gently toss until evenly coated. Place plantain strips on the baking sheet about ½ inch apart. Bake for 15 minutes, turn each plantain, and cook for an additional 10 minutes. Plantains should be evenly browned on each side when finished cooking.
Soul Bowl
  1. Assemble Soul Bowl by adding equal amounts of BBQ Jerk Jackfruit, Coconut Quinoa and Beans, Roasted Plantains and garden salad to a bowl. Components can be stored separately in air tight containers in the refrigerator for up to a week.
Recipe Notes

You can learn more about Jada Chicken Salt HERE.

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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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