Sweet & Spicy Jerk Bowl

Updated: Jan 27

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 grill, cast iron or in the oven with your potatoes. (Depending which you choose, cooking time varies but you want to reach an internal temperature of 165 F in the thickest part of the breast or thigh.)

  3. While chicken is cooking, prep the rest of your veggies. Chop broccolini, radicchio and kale.

  4. Drizzle broccolini with avocado oil and char in cast iron, about 10-12 mins (can be roasted as an alternative but the cast iron char is the best part, IMO).

  5. While broccolini is cooking, add kale to a large bowl, add a small drizzle of EVO and massage kale leaves between your fingers to soften. Add a sprinkle of S&P.

  6. Make your dressing and cube or cut your chicken into strips while you wait for roasted potatoes to finish cooking.

  7. Use kale as the base of your bowl and top with radicchio, yams, broccolini, chicken, dried cranberries and your choice of pumpkin seed or walnut garnish. Drizzle with maple mustard dressing and enjoy!

If you make this recipe, please share and tag me!


- Lisa xx



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