Jump directly to the Vegan Caribbean Bowl recipe or steps.
Here’s the good news: The Vegan Caribbean Bowl does not have to be vegan at all. It’s a few very simple steps to a very tasty and healthy meal, and you can pretty much cobble it together from whatever spare parts you have on hand, as long as you have a little jerk seasoning on hand.
Without further ado, here are:
The Vegan Caribbean Bowl Steps
The Caribbean Bowl (Vegan or Otherwise) Step by Step
Start by marinating your protein—in my case, tempeh, but in yours, possibly pork, chicken, or shrimp—in a loosely Jamaican-ish marinade. I used 2 parts fresh orange juice to 1 part soy sauce (exact amounts in the recipe below), plus a healthy helping of a jerk seasoning that I have on hand. Purists, make your own; I like this recipe from Immaculate Bites.
While the meat marinates, make up some coconut rice. I cooked long-grain jasmine rice in equal parts coconut milk (mixed together from a can) and broth, along with some jerk seasoning and a handful of unsweetened coconut (exact amounts below).
Chop some collard greens (shown) or kale in slivers.
Separately, chop a red bell pepper in slivers, and shred a green cabbage. Toss the pepper and cabbage with lime juice and a little jerk seasoning.
Heat your pan. Heat some coconut oil. Add the tempeh or other protein and saute. When you flip the protein, squeeze in half an orange. If you need more oil, splash in some sesame oil (the toasted Asian kind).
Remove tempeh from the pan, and sauté your dark greens. After about 5 minutes, pour in the marinade from the protein. Cook another 5 minutes or so until greens are desired consistency.
Now, simply arrange your components on a plate or in the bowl of your choice. Top with avocado, cilantro, and serve.