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Caribbean Black Bean and Coconut Rice Bowl
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Caribbean Black Bean and Coconut Rice Bowl

Caribbean Black Bean and Coconut Rice Bowl

with Charred Pineapple Salsa

The flavours of the Caribbean shine in this black bean bowl, complete with sweet pineapple salsa. Juicy black beans get a boost of flavour with diced jalapenos, then get layered onto a bed of coconut rice. Let your tastebuds travel to the tropics tonight!


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

Preparation Time30 minutes


serving amount

370 mL

Black Beans

¾ cup

Basmati Rice

1 unit


7 g


95 g


1 tbsp

Shredded Coconut

(Contains Sulphites)

160 g


6 g


1 unit


160 g

Sweet Bell Pepper

2 unit

Green Onion

1 tbsp

Jerk Spice Blend

1.5 tsp

Hot Sauce

Not included in your delivery

½ tsp


½ tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)2343 kJ
Calories560 kcal
Fat9 g
Saturated Fat3 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber17 g
Protein17 g
Cholesterol0 mg
Sodium950 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl


Cook rice

Before starting, wash and dry all produce.

Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Peel, then mince the garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, 1/4 tsp salt (dbl for 4 ppl), half the garlic and half the Jerk Spice Blend. Cook, stirring often, until rice is toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, cut tomatoes into 1/4-inch pieces. Core, then cut the pepper into 1/4-inch pieces. Cut pineapple into 1/2-inch pieces. Zest, then juice lime. Thinly slice green onions. Roughly chop cilantro. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

Toast Coconut and Pineapple

Heat a large non-stick pan over medium-high heat. When hot, add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer to a small bowl. Add the pineapple to the same dry pan. Sprinkle 1/2 tsp sugar (dbl for 4 ppl) over pineapple. Cook, stirring often, until tender and golden-brown, 3-4 min. Transfer to a medium bowl and set aside.

Cook Beans and Peppers

Add 1/2 tbsp oil (dbl for 4 ppl), then the peppers, remaining garlic and 1/2 tbsp jalapeños to the same pan. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 2-3 min. Add the black beans and their liquid, remaining Jerk Spice Blend and half the tomatoes. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Remove from heat. Season with salt and pepper.

Make pineapple salsa

While the bean mixture cooks, add the lime juice, green onions, remaining tomatoes and half the cilantro to the bowl with the pineapple. Season with salt and pepper.

Finish and Serve

Stir the remaining cilantro into the bean mixture. Fluff the rice with a fork then stir in the lime zest and toasted coconut. Season with salt. Divide coconut rice between bowls. Top with the bean mixture and the pineapple salsa. Drizzle hot sauce over top, if desired.