BBQ Protein Shred Jerk Bowl
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BBQ Protein Shred Jerk Bowl

BBQ Protein Shred Jerk Bowl

with Mango Salsa and Rice


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Jerk Sauce

(May contain Sulphites, Milk, Soy)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

¼ cup

Parboiled Rice

1 unit(s)

Black Beans

2 unit(s)

Garlic, cloves

1 unit(s)


1 unit(s)

Red Onion

7 g


1 unit(s)



Nutrition Values

Calories900 kcal
Fat23 g
Saturated Fat2 g
Carbohydrate138 g
Sugar25 g
Dietary Fiber18 g
Protein39 g
Cholesterol0 mg
Sodium1670 mg
Trans Fat0 g
Potassium1250 mg
Calcium250 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Peel, then grate or mince garlic.
  • Pee, then chop half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
  • Peel, pit, then cut mango into 1/2-inch pieces.
  • Zest, then juice lime.
  • Roughly chop cilantro.
  • Thinly slice chili, removing seeds for less heat.
  • Drain and rinse beans.
  • Pat protein shreds dry with paper towels.
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then half the chopped onions, half the garlic and rice. Cook, stirring often, until onions soften and rice is fragrant, 2-3 min.
  • Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and beans and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Jerk Spice Blend. Cook, flipping once or twice, until crispy, 6-8 min.**
  • Season with salt and pepper.
  • Add BBQ sauce and Jerk Sauce.
  • Cook, stirring occasionally, until shreds are coated and sauce thickens slightly, 2-3 min.
  • Add mango, remaining chopped onions, half the cilantro, half the chilis, 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) lime juice to a medium bowl.
  • Season with salt and pepper, to taste, then stir to combine.
  • Set aside.
  • Fluff rice with a fork. Stir in lime zest, remaining cilantro and remaining chili.
  • Divide rice between plates.
  • Top with protein shreds and mango salsa.
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