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+ servings
two jerk soul bowls

Jerk Soul Bowl

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 730kcal
Author: Meiko Temple


Roasted plantains

  • 2 tablespoons unsalted butter
  • 2 tablespoons avocado oil
  • 1/2 teaspoon kosher salt
  • 2 very ripe plantains peeled & sliced (see note 1)
  • cooking spray

Jerk Jackfruit

  • 28 oz Jackfruit (2 cans) drained & shredded
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons avocado oil
  • 3 tablespoons jerk paste

Jamaican Steamed Cabbage

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ medium yellow onion sliced thin
  • ½ scotch bonnet minced
  • 3 sprigs thyme
  • 2 garlic cloves minced
  • 1 red bell pepper julienned
  • 1 medium carrot julienned
  • 2 scallions chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ large head cabbage shredded
  • 1/4 cup low sodium vegetable broth or water

Plating & Garnish

  • Mango Pepper Sauce [see note 3]
  • fresh cilantro
  • 10 oz Trini Chickpea Curry (A Dozen Cousins) warm



  • Heat a large skillet over medium-high heat and add oil. Once hot add butter and stir to help melt. Add enough plantain to fill a single layer in the skillet.
  • Fry until golden brown 2 to 3 minutes per side, then turn over for another 2-3 minutes. Remove from the oil and sprinkle both sides with kosher salt while hot.

Jerk jack Fruit

  • Drain and rinse the jackfruit and add to a large bowl. Use two forks to gently pull apart and shred the jackfruit. Wrap the pulled jackfruit into a clean towel and press out any excess moisture.
  • Add the jackfruit back to the bowl and toss the jackfruit in the jerk paste making sure that it is fully coated.
  • In a cast-iron skillet, heat oil over high temp. Add the butter and once melted, add the jackfruit, and spread across the pan in an even layer. Reduce heat to medium and continue for 20 minutes, stirring and flattening to an even layer every 5 minutes.

Jamaican Steamed Cabbage

  • Heat a large skillet over medium heat and add oil and butter until butter is melted. Add the onion, scotch bonnet, and thyme and sautee for two minutes. Add the garlic, bell peppers, carrots, scallions, salt, and pepper into the pan and toss to combine and cook for two minutes.
  • Add in the cabbage, vegetable broth, and sauté for 3 minutes, stirring occasionally.
  • Reduce the heat to low, cover with lid, and cook for 7-10 minutes, stirring occasionally. Remove from heat.

Trini Chickpeas (A Dozen Cousins)

  • Follow package instructions to warm up.

To assemble bowl

  • Divide the cabbage among 4 bowls. Top with jackfruit followed by plantains and chickpeas. Garnish with fresh cilantro and serve with a side mango pepper sauce.
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  1. Plantains should be sliced diagonally or at a bias about ½ inch thick.
  2. Steamed cabbage and jackfruit can both be cooked at the same time
  3. Jerk Paste can be store-bought or homemade. For storebought I like Walkerswood Jerk Seasoning. To make from scratch use this recipe.
  4. Mango pepper sauce can be store-bought or homemade. For storebought I like Shaquanda's Hot Pepper Sauce. To make from scratch my recipes is below:
  • Mango Pepper Sauce Ingredients
    4 habanero chilies with seeds, remove seeds to mellow down the heat
    10 oz mango nectar
    1 carrot diced
    1 small yellow onion diced (about 3/4 cup)
    5 cloves garlic
    ½ cup rice vinegar or white vinegar or apple cider vinegar
    2 teaspoons fresh lime juice
    2 tablespoons honey
    ½ teaspoon ground allspice
    1 teaspoon ground ginger
    1 teaspoon kosher salt
  • Mango Pepper Sauce Instructions
  • With gloves, cut habanero peppers in half. Remove seeds if you want to reduce the heat. Add the pepper and the rest of the ingredients to a blender and blend until smooth - 30 seconds.
    Transfer to a  saucepan and simmer on medium-low heat for 15-20 minutes with constant stirring.
    Remove from heat and allow the sauce to cool to room temperature.
    Pour into air-tight container and store in the refrigerator until use.


Calories: 730kcal | Carbohydrates: 96g | Protein: 9g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 783mg | Potassium: 1809mg | Fiber: 14g | Sugar: 63g | Vitamin A: 18336IU | Vitamin C: 135mg | Calcium: 238mg | Iron: 5mg


Cutting Board
Chef's Knife
Large Skillet
Cast Iron Skillet - 12 inch
Metal Tongs
Large Bowl
Paper Towel

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.