Sweet & Spicy Jerk Bowl

Updated: Jan 27, 2020

This bowl was inspired by one of our "go to, dinners", jerk chicken and sweet potatoes. Who doesn't love a sweet & spicy combo, am I right?! I had leftovers from this meal one day for lunch that I threw together with some massaged kale and dried cranberries and the result was pretty magic. I knew I needed to make an official bowl of it!


So I charred up some broccolini in the cast iron, chopped a little radicchio for colour and topped everything with a delicious maple mustard dressing and pumpkin seeds and voila! The result is a nutrition dense, protein rich, Buddha Bowl that is sweet, spicy and tart - all the good things!


Here's what you need to make the bowl (yields 3-4 bowls):
  • 2 organic chicken breasts or 4 skinless, boneless chicken thighs

  • Jerk chicken sauce (I use this one but you can make a healthier option here if avoiding added sugar. Just be sure to sub coconut aminos for tamari if soy free!)

  • 2 Japanese yams (or standard sweet potatoes, or mix)

  • 1 head broccolini (or standard broccoli )

  • 1 head red kale

  • 1 head radicchio

  • 2-3 tbsp. dried cranberries

  • Pumpkin seeds, walnuts to garnish

  • Optional (as shown): 1 dollop of beet hummus

Here’s what you need to make the dressing (yields 3-4 bowls):
  • 9 tbsp. EVO or avocado oil

  • 2-2.5 tbsp. maple syrup (depends how sweet you like it)

  • 2 tbsp. apple cider vinegar (ACV)

  • 2 tsp. Dijon or Keens hot mustard

  • 2 tsp. dried dill

  • Salt & pepper to taste

Here's what to do:
  1. Chop your yams or sweet potatoes into small cubes, coat in EVO and a pinch of S&P, then roast on 425F for 30-35 mins or until edges are browning.

  2. While potatoes are roasting, cook chicken on gr