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+ servings

Caribbean Soul Bowl with Barbecue Jerk Jackfruit

Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Dish
Cuisine Caribbean
Servings 8 people


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


BBQ Jerk Jackfruit

  • 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.
  • 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

  • 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

  • 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

  • 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.


You can learn more about Jada Chicken Salt HERE.
Keyword vegan recipe
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