Quorn Jerk Fillet Poke Bowl
This tasty and summery vegan poke bowl combines Quorn Jerk Mini Fillets with coconut rice, mango salsa and pickled red cabbage. Perfect for a light, summery vegan meal. Our delicious Vegan Jerk Fillet Poke Bowl is full of flavour and easy to create. Make rice and pickled red cabbage ahead to whip up for a quick and easy lunch.
Recipe by @twovegansandadog
- Caribbean Food Recipes
- Vegan & Vegetarian Fillets & Pieces Recipes
- Vegan Recipes
- Summer Vegetarian and Vegan Recipes
Serves 2-3
30 mins
Easy
Vegan
Made with Quorn Jerk Mini Fillets
High in protein
Low in saturated fat
High in fibre
No soy
Ingredients
- 1 pack Quorn Jerk Mini Fillets
- 1/4 small red cabbage, sliced
- 1/2 tsp sugar
- 1/2 cup rice vinegar
- 1 plantain, sliced
- 1/2 cup vegetable oil
- 1 tin black beans, rinsed and drained
- 1 avocado, sliced
- Fresh coriander and chilli, to garnish
- For the coconut rice:
- 1 cup rice, washed
- 3/4 cup water
- 200ml coconut milk
- Salt
- For the mango and tomato salsa
- 1/2 mango, chopped into small pieces
- 1 medium tomato, chopped into small pieces
- 1/2 red onion, diced
- 1/2 jalapeño, diced
- Handful of coriander, chopped
- Juice of 1/4 lime
Method
- Start by pickling the red cabbage. Mix the cabbage with sugar and vinegar and set aside for 20 minutes
- Meanwhile, heat up vegetable oil in a large frying pan over a medium heat. Add the sliced plantain and fry until crispy. Around 4 minutes on each side.
- Remove plantain from pan and set aside on a plate with kitchen roll
- Next, wash the rice until water is clear and add to a pot with water and coconut milk and salt. Cook until liquid is absorbed and rice is fluffy.
- Meanwhile, prepare the salsa by mixing all the ingredients together and add lime juice to taste.
- Plate up the rice and salsa with two jerk fillets, picked red cabbage, black beans and crispy plantain. Garnish with fresh coriander, chilli and enjoy!
Recipe by @twovegansandadog
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