VEGAN JERK MUSHROOM BOWL

This Vegan Jamaican Power Bowl is the ultimate plant-based dish for the entire family. This bowl is spicy, sweet, and savory which create a beautiful balance of texture and flavor in one bite. This Vegan Jerk Bowl is absolutely comforting, easy to make, meatless weeknight meal option that comes full of nutrients. Mushrooms made with DivineKuizine jerk rub mushrooms, . To add more flavor drizzle The DivineKuizine remoulade jerk sauce. My Vegan Jerk Bowl is so filling and delicious jerk mushrooms with mango guacamole , cucumber salad and coconut rice, the perfect meal. The mango guacamole ,cucumber salad brings a variety of fresh flavors to your pallet to compliment the spicier mushrooms and creamy coconut rice. Although this recipe has a fairly long list of ingredients, making this dish at home is super easy and so worth it!

Jerk Mushroom Bowl

Vegan Jerk Bowl

Prep Time:25MINUTES MINS

Cook Time:30MINUTES MINS

Total Time:55MINUTES MINS

Serves:4 SERVINGS

INGREDIENTS

Jerk Mushrooms and Peppers

• 6-ounces mushrooms of choice ( I use oyster and shitake)

• 1-2 teaspoon DivineKuizine Jerk Rub/Seasoning

• colored Bell Peppers ( red, orange, yellow, green)

• 1-2 teaspoon complete seasoning, garlic powder, onion powder, seasoned pepper and salt

• green seasoning

• tablespoon butter

• 2 tablespoon olive oil ( oil of your choice)

1. Rinse and dry mushrooms thinly slice , then add to a mixing bowl

2. Add peppers, DivineKuzine jerk rub, green seasoning and spices toss together until the mushrooms are well coated. Let marinate for 30 minutes

3. Heat olive oil and butter in a large skillet over medium heat, and add the marinated mushrooms. Cook for about 10minutes mins, occasionally stirring until nicely browned. Then remove from the heat.

MANGO Guacamole

• 1 mango diced

• 2 avocado diced

• 1/4 red onion diced

• 1 small red bell pepper diced

• 4-5 grape tomatoes diced

• Jalapeno diced

• 1-2 tablespoon sour cream

• juice of a small lime

• Kosher salt and seasoned pepper to taste

• Chopped cilantro

Add ingredients to a medium mixing bowl and toss together until well combined. Place in fridge until it’s time to use.

Cucumber Salad

• 1 cucumber, diced

• 5-6 grape tomatoes, sliced in halves

• Kosher salt and seasoned pepper to taste

• juice of a small lime

• Ken's Light Northern Italian Dressing

Add ingredients to a medium mixing bowl and toss together until well combined. Place in fridge until it’s time to use.

Fried Plantains

Ingredients:

1-2 ripe plantains

¼ teaspoon DivineKuizine sugar spice

½ cup frying oil of your choice ( I used olive oil)

Peel the plantains by chopping off the ends, then gently scoring the skin in the middle and peeling it off.

Slice the plantains at an angle into ½-inch pieces.

Pour the oil into a frying pan, and bring the heat up to medium-low.

Carefully add the plantains to the hot oil, and cook for 7 minutes on each side.

Drain the plantains on a paper towel before serving. Sprinkle with DivineKuzine sugar spice

COCONUT RICE

• 1 cup basmati rice

• 1/2 can of coconut milk

• 1/4 cup coconut water

• 1-2 green onions chopped

• 1-2 tablespoon butter

• Kosher salt and seasoned pepper to taste

Add basmati rice, bring to a boil, then reduce to a simmer, cover, & cook 20-25 mins until liquid is evaporated—fluff with a fork. Add coconut milk, butter, green onions a pot and stir together.

DivineKuizine Remoulade Jerk sauce

Mix DivineKuizne Remoulade Sauce and Jerk rub together

Assemble:

Assemble the bowl by adding the coconut rice and topping it with the jerk mushrooms, mango guacamole , cucumber salad, and fried plantains and additional chopped cilantro. Drizzle with DivineKuizine Remoulade Jerk Sauce

Bon Appetite!