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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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Shopping ListÂ
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 smoothÂ
- 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 ListÂ
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 smoothÂ
- 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
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