Jerk Burrito Bowl

This recipe was originally added to my blog using a store bought plant-based chik'n, but it can easily be made with tofu, jackfruit, and/or mushrooms, if you prefer. You can also adjust the heat level by adding more scotch bonnet or habanero peppers. Prepare with caution!

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Jerk Marinade

1 deseeded & chopped scotch bonnet OR habanero pepper
2 Tbsp brown sugar
1 Tbsp lime juice
1/2 cup coconut amino OR soy sauce
1 Tbsp grape seed oil
2 Tbsp Jamaican Jerk seasoning
1.5 tsp minced garlic
1/2 tsp Italian seasoning
to taste salt & pepper

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Additional Ingredients

8-16oz vegan chik'n, tofu, jackfruit, AND/OR mushrooms
1/2 slide green bell pepper
1/2 sliced red bell pepper
1/2 sliced red onion
1 can seasoned red beans
black rice
chopped mango
quartered fresh lime

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Directions

Add deseeded and chopped scotch bonnet pepper, brown sugar, lime juice, coconut amino OR soy sauce, grape seed oil, Jamaican Jerk seasoning, minced garlic, dried Italian seasoning, and salt & pepper to a blender. Blend until very smooth
Marinate vegan chik'n, tofu, jackfruit, AND/OR mushrooms in jerk sauce for at least 1 hour (the longer the better) *A combination of mushrooms & young green jackfruit is delicious!*
Start cooking black rice in a medium pot so it is ready when the other items are ready
Oil and heat saute pan to medium heat. Add bell peppers and onion to pan and cook for about 5 minutes. Set aside
In the same pan, cook jerk chik'n, tofu, jackfruit, AND/OR mushrooms in a bit of oil for 5-6 minutes or until slightly browned
In a small pot, warm seasoned red beans
Build your bowl with black rice, grilled veggies, chopped mangos, red beans, vegan chik'n, tofu, jackfruit, AND/OR mushrooms, fresh lime, and sauce of choice. Check out my recipe for Mango Cilantro Sauce from my Forbidden Fried Black Rice w/ Jerk Tofu recipe

Shopping List

Jerk Marinade

1 deseeded & chopped scotch bonnet OR habanero pepper
2 Tbsp brown sugar
1 Tbsp lime juice
1/2 cup coconut amino OR soy sauce
1 Tbsp grape seed oil
2 Tbsp Jamaican Jerk seasoning
1.5 tsp minced garlic
1/2 tsp Italian seasoning
to taste salt & pepper

‍

Additional Ingredients

8-16oz vegan chik'n, tofu, jackfruit, AND/OR mushrooms
1/2 slide green bell pepper
1/2 sliced red bell pepper
1/2 sliced red onion
1 can seasoned red beans
black rice
chopped mango
quartered fresh lime

‍

Directions

Add deseeded and chopped scotch bonnet pepper, brown sugar, lime juice, coconut amino OR soy sauce, grape seed oil, Jamaican Jerk seasoning, minced garlic, dried Italian seasoning, and salt & pepper to a blender. Blend until very smooth
Marinate vegan chik'n, tofu, jackfruit, AND/OR mushrooms in jerk sauce for at least 1 hour (the longer the better) *A combination of mushrooms & young green jackfruit is delicious!*
Start cooking black rice in a medium pot so it is ready when the other items are ready
Oil and heat saute pan to medium heat. Add bell peppers and onion to pan and cook for about 5 minutes. Set aside
In the same pan, cook jerk chik'n, tofu, jackfruit, AND/OR mushrooms in a bit of oil for 5-6 minutes or until slightly browned
In a small pot, warm seasoned red beans
Build your bowl with black rice, grilled veggies, chopped mangos, red beans, vegan chik'n, tofu, jackfruit, AND/OR mushrooms, fresh lime, and sauce of choice. Check out my recipe for Mango Cilantro Sauce from my Forbidden Fried Black Rice w/ Jerk Tofu recipe