Jamaican Jerk Bowl



Preheat the oven to 180°C (Gas Mark 4, 350°F). In a bowl, mix together the jerk paste, maple syrup and lime juice. Add the sweet potato chunks and toss well to coat in the spice mix. Spread the sweet potato pieces out in a baking dish and transfer to the oven for 30 minutes to roast.


In a large saucepan, mix together all the ingredients for the rice and peas. Bring to a boil, reduce the heat and stir well once. Cover with a lid and leave to simmer gently for 30 minutes.


Dust the plantain with the seasonings and place on a baking tray lined with parchment paper. Transfer to the oven and roast for 20 minutes or until lightly charred and caramelised.


Heat a frying pan or wok over a medium heat and add the garlic, red pepper and a splash of water. Stir fry for a few minutes, until the pepper has softened. Add the callaloo to the pan with some salt and pepper, and sauté until piping hot and any water has evaporated.


When the rice has finished cooking, remove the lid and fluff the grains with a fork.


Spoon some rice into 2 large bowls, add some greens to each and top with roasted sweet potato and plantain. Serve with lime wedges and plenty of hot sauce.


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