JERK JACKFRUIT NOURISHING BOWLS

Watch a video of me preparing this meal HERE

After all of the holiday gluttony, I need something light and nourishing.  These jerk jackfruit bowls are my go-to because they are absolutely beautiful yet equally delicious & filling.  The flavor is out of this world and this meal comes together in less than 45 minutes. I'm using spices from my spice line, Big L's Blends, but feel free to use what you have on hand. 

What is jackfruit anyway? 
Jackfruit is a fruit akin to mulberry, fig and breadfuit.  Its generally grown in Africa, Asia and South America and takes on the flavor of what its seasoned or marinated with.  I enjoy it because of the mild flavor and amazing texture it has when roasted in the oven.  Its one of my absolute favorite meat alternatives.  I mainly reach for canned jackfruit for many reasons, but it is available in pouches and also sold whole at specialty grocery stores although I have seen it in its whole form at Publix recently. 

INGREDIENTS:

• 2-3 cans of plain jackfruit 
• 1 can red kidney beans, rinsed & drained
• 2 -3 cups prepared rice (I am using brown rice)
• 2 ripe plantains
• 1 bag kale 
• 1 1/2 cups vegetable stock
• 1 Tbsp minced garlic 
• Jerk Seasoning 
• Adobo Seasoning 
• Greens Seasoning 
• Oil of choice 

METHOD | Jackfruit: 

1. Open each can and remove fibrous ends from the jackfruit and shred, making sure to remove all seed pods.
2. Place shredded jackfruit into a large bowl, drizzle with oil of choice, season generously with jerk & adobo seasonings, and toss well to combine.
3. Spread jackfruit in an even layer on a large parchment lined baking sheet.  
4. Bake at 350 degrees for 20-25 minutes.  Mix jackfruit at the halfway mark to ensure even cooking.
5. Remove from oven and allow jackfruit to cool slightly on the baking sheet before serving.

METHOD | Kale: 

1. In a large bowl, drizzle kale leave with olive oil and sprinkle with greens seasoning to taste.  
2. Toss kale until seasoning and oil are well disbursed throughout kale leaves. 
3. Spread Kale in an even layer on a large baking sheet. 
4. Bake at 350 degrees for 25 minutes on the middle rack. 
5. Remove from oven and serve. 

METHOD | Kidney Beans:

1. In a medium sized sauce pan add vegetable broth, garlic, adobo seasoning and kidney beans. 
2. Bring to a boil and allow the beans to cook until the liquid has reduced by half. 
3. Remove from heat and cool slightly before serving. 

METHOD | Plantains: 

1. ​Remove peel from plantains and begin cutting at the end at an angle. 
2. Heat a skillet over medium heat and add 1-2 Tbsp oil or butter.
3. Sautee plantain slices for 2-3 minutes per side of until they become golden brown. 
4. Remove from pan and set aside. 

BOWL ASSEMBLY:

1. Add 1/2 cup of rice to the bottom of a bowl.
2. Top with Jackfruit, Beans, Plantains, Kale & enjoy.
3. Optional: I do not use a sauce for this meal, but a pineapple BBQ, mango salsa or jerk sauce would be delicious! ​