Jamaican-style Coconut Rice Bowl

We spent part of our honeymoon in Jamaica and really like the fresh Caribbean flavors of coconut milk, sweet potatoes and broccoli. We modified the original recipe – taken from One Dish Vegan by Robin Robertson – and added Caribbean Jerk Marinade to give it more ‘pop’. This recipe took 30 minutes (or less) and serves 4 people.

Jamaican-style Coconut Rice Bowl

Ingredients:

  • 2 tsp. olive oil or 1/4 cup water
  • 1 medium red or yellow onion, chopped
  • 1 russet or sweet potato, peeled and cut into 1/2 inch dice (we prefer sweet potato)
  • 1/2 red or green bell pepper, seeded and chopped (we prefer red)
  • 3 garlic cloves, chopped (or 1 1/2 tsp. minced)
  • 1 or 2 small hot chiles, seeded and chopped (optional)
  • 1 tsp. minced fresh thyme or 1/2 tsp. dried thyme
  • 2 cups small broccoli florets
  • 1 medium-size zucchini, cut into 1/4 inch dice
  • 1 (13 oz) can unsweetened coconut milk
  • 1 1/2 cups cooked dark red kidney beans or 1 (15 oz) can dark red kidney beans, rinsed and drained
  • Salt and freshly ground black pepper
  • 3 cups hot cooked rice, for serving
  • Lime wedges, for serving (optional)
  • 1/2 cup Caribbean Jerk Marinade (optional)

Instructions:

  1. Heat the oil or water in a large pot over medium heat. Add the onion, potato (or sweet potato), bell pepper, garlic, and chili, and sauce for 5 minutes to soften. Add the thyme, broccoli, zucchini, and coconut milk, stirring to combine, then stir in the beans and season to taste with salt and pepper.
  2. Cover and cook over medium-low heat, stirring occasionally until the vegetables are tender, 12 to 15 minutes. Stir in Caribbean Jerk Marinade (if using) and heat through.
  3. Taste and adjust the seasonings if needed. Serve over the cooked rice in shallow bowls with a squeeze of lime, if desired.

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