This protein filled bowl is loaded with delicious veggies and topped with the most flavourful Caribbean-style marinade!
Preheat the oven to 400°F.
Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.
While rice is cooking, toss whole pepper in 1 tsp olive oil and salt and pepper. Place on baking sheet and roast for 20 minutes; turning a few times throughout. Pepper is done when the skin is black and charring.
While the pepper is roasting, empty the Vegano Jerk Jackfruit into a pan and warm for about 5 minutes on medium-high heat.
When the rice is done, add beans and coconut milk. Season with salt and pepper to your liking. Bring to a simmer again, remove from heat, and set aside.
Once done, remove pepper from oven. Place in a bowl and cover with towel until cool. Once pepper is cool to touch, peel the black skin off, remove stem and seeds and cut into bite sized pieces.
To assemble your bowl, begin with cooked rice and beans mixture. Place Vegano Jerk Jackfruit on top, then add Vegano Mango Chutney and roasted red pepper. Garish with green onions, hemp seeds and Vegano Salsa Verde to your liking.