Vegan Jamaican Bowl
Our Vegan Jamaican Bowl brings that island flavor! Our bowl is the perfect way to liven up your boring meal-prep routine. Jamaican cuisine is one of our top favorites, so we created this bowl as an ode to the flavors and aromas of that beautiful island nation. The jerk sweet potatoes, rice and peas, Caribbean collard greens, and mango salsa are a culinary dancehall party for your tastebuds. Our bowl has got sweet, heat, spice, and it's loaded with nutrients. The best part is that the components requires little active cooking, so you can set them and forget them!
Ingredients
For the Jerk Roasted Sweet Potatoes:
- 3 sweet potatoes peeled and chopped into 1-inch cubes
- 3 tablespoon neutral-flavored oil we used avocado
- 2 tablespoon jerk seasoning we used the Walkerswood brand
For the Mango Salsa:
- 1 mango peeled and diced finely
- ¼ cup red onion diced finely
- 2 tablespoon cilantro chopped
- 4 mini bell peppers or ½ a full-size red bell pepper diced finely
- Juice of 1 lime
- Salt and freshly cracked black pepper to taste.
Instructions
Preparation Tip:
- The rice and peas and collard greens are simple one-pot dishes that you can have going simultaneously. Meanwhile, you can have the sweet potatoes roasting away and quickly throw together the mango salsa.
For the Jerk Roasted Sweet Potatoes:
- Preheat oven to 425°F. Whisk together oil and and jerk seasoning. Evenly coat sweet potatoes in jerk mixture and arrange over a lined baking tray. Bake for 30-35 minutes.
For the Mango Salsa:
- Combine mango, red onion, cilantro, and bell peppers in a medium bowl. Toss with lime juice and season with salt and pepper, to taste.
Assemble the Bowls:
- Divide rice and peas, jerk roasted sweet potatoes, curried collard greens, and mango salsa evenly among six bowls. Enjoy!
Notes
- Preparing the bowl: Our Vegan Jamaican Bowl comes together pretty simply. The rice and peas and collard greens are simple one-pot dishes that you can have going simultaneously. Meanwhile, you can have the sweet potatoes roasting away and quickly throw together the mango salsa.
- Scotch bonnet substitute:
- Scotch bonnet peppers are traditional in Jamaican cookery. However, they can be tough to find in America, so feel free to sub in habanero peppers instead. Also, make sure to leave the hot peppers whole; do NOT be tempted to slice them. Leaving them whole will impart your rice and peas and collard greens with background citrusy, peppery notes. If you're afraid the hot pepper will add too much heat, don't be!
- Jerk seasoning brands and where to find them: Our favorite store-bought brands are Walkerswood and Grace's, which are wet marinades. You can find them in the international section of your grocery store (if you live in a big city), at an Afro-Caribbean grocery store, or online.
- Wash your collard greens: Make sure to thoroughly wash your collard greens to remove any grit.
- Jamaican curry brand and where to find it: We used the Blue Mountain Country brand of Jamaican curry powder. You can find them in the international section of your grocery store (if you live in a big city), at an Afro-Caribbean grocery store, or online.
Tried this recipe?Let us know how it was!