Caribbean Soul Bowl with Barbecue Jerk Jackfruit
Servings Prep Time
8people 90minutes
Servings Prep Time
8people 90minutes
Ingredients
BBQ Jerk Jackfruit
  • 2packages BBQ Jackfruitwe use The Jackfruit Company
  • 1tbsp jerk seasoning paste
  • 1 tbsp fresh thymechopped
  • 1 small oniondiced
  • 1/4cup water or vegetable broth
  • 1tsp vegan chicken boullionwe use Jada Chicken Salt
  • 2tbsp BBQ sauceoptional
Coconut Quinoa & Beans
  • 114 oz can coconut milk
  • 2cups quinoa
  • 1 1/2cups water or vegetable broth
  • 1/2 tsp sea salt
  • 115 oz can red beansdrained and rinsed
  • 1tsp ground allspice
  • 1tsp dried thyme
  • 1/2cup oniondiced
  • 1 scallionthinly sliced
Roasted Plantains
  • 2 ripe plantainssliced in 1/2 inch diagonal strips
  • 2tbsp coconut oilmelted
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.