Jamaican Jerk Bowl

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

This bowl has the perfect amount of spice, accompanied by the sweetness from the salsa and the plantains. Each and every ingredient in this recipe melds together so well that you won’t even miss the chicken!

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Ingredients:

Jerk Cauliflower:

  • One head of cauliflower
  • Half of a yellow onion, diced
  • Four scallions, diced
  • 1/4 of a tsp. of allspice
  • 1/4 of a tsp. of cinnamon
  • 1/4 of a tsp. of cumin
  • 1/4 of a tsp. of chili powder
  • 1/8 of a tsp. of nutmeg
  • 1/8 of a tsp. of ginger
  • 1/8 of a tsp. cloves
  • One tsp. of coconut aminos*
  • 1/2 of a tsp. of a diced habanero pepper
  • The juice from half of a lime
  • Salt and pepper to taste

Spicy Coconut Quinoa and Beans:

  • One cup of quinoa
  • One BPA-free can of red kidney beans (about two cups)
  • One BPA-free can of coconut milk (about two cups)
  • One tbsp. of water
  • One whole habanero pepper (see directions)
  • 1/4 of a yellow onion, diced
  • Three cloves of garlic, minced
  • 1/8 of a tsp. of cumin
  • 1/4 of a tsp. of allspice
  • Salt and pepper to taste

Pineapple Peach Salsa:

  • One heirloom tomato, diced
  • One peach, diced
  • 1/4 of a cup of diced pineapple
  • 7 cilantro leaves, minced
  • The juice from half of a lime

How to make:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Cut the cauliflower into florets, then steam them until fork tender (about 15-20 minutes)
  4. While the cauliflower steams, place the remaining jerk cauliflower ingredients into a food processor and blend them until they are well-combined.
  5. Place all of the spicy quinoa and beans ingredients, except for the habanero pepper, into a large pot and bring them to a boil.
  6. Once they are boiling, place the whole habanero pepper into the mixture, then simmer all of the ingredients over low to medium-low heat until the quinoa has absorbed all of the liquid. (Make sure to stir every few minutes to ensure that the quinoa doesn’t stick to the pot)
  7. While the quinoa mixture cooks, make the salsa by placing all of the salsa ingredient into a large bowl, and evenly mix them.
  8. Next, slice the plantain into one- to two-inch-thick slices, then bake them on the lined baking sheet in the 400 degree oven for about 20 minutes.
  9. Once the cauliflower is done steaming, transfer it to a pan (preferably non-stick) and evenly stir in the jerk sauce to coat the cauliflower.
  10. Once the quinoa has fully absorbed the liquid, remove the habanero pepper from the pot.
  11. Serve your desired amount of jerk cauliflower, spicy quinoa and beans, and plantains, then top them off with the salsa.
  12. Enjoy!

*If you are not soy-free or you cannot obtain coconut aminos, you may substitute soy sauce or tamari.

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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