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Jerk Jackfruit Rice Bowl

Caribbean · 45 min · Medium · 4 bowls

Jerk Jackfruit Rice Bowl

Roasted jerk-spiced jackfruit shreds like slow-cooked meat, over coconut rice and black beans. Big flavors, mostly from a jar and a tin.

~700 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Shred the jackfruit

    Heat the oven to 400°F (200°C). Drain the jackfruit and squeeze out as much brine as you can, then pull each piece apart with your fingers or two forks until it looks like shredded meat. Discard any hard core pieces.

  2. 2

    Roast it

    ⏱ 30 min

    Toss the shredded jackfruit with the jerk seasoning, allspice, oil and the juice of one lime. Spread on a tray and roast, turning once halfway, until the edges are dark, dry and crisp.

  3. 3

    Start the rice

    ⏱ 5 min

    Meanwhile, put the rice, coconut milk, thyme, garlic and the water for the rice in a pot with a good pinch of salt. Bring to a boil, then turn the heat to its lowest setting and clamp on a lid.

  4. 4

    Steam the rice

    ⏱ 15 min

    Cook, lid on and absolutely no peeking, until the liquid is absorbed. Stir the black beans through, replace the lid and leave off the heat to steam.

  5. 5

    Build

    Fluff the rice and fish out the thyme stalks. Pile into bowls, top with the roasted jackfruit and scallions, and squeeze over the remaining lime.

Notes

Buy jackfruit in brine, never in syrup. Squeezing it dry before roasting is what lets it crisp rather than stew.

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