Mango-Jerk Tofu and Chicken Rice Bowls
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Mango-Jerk Tofu and Chicken Rice Bowls

Mango-Jerk Tofu and Chicken Rice Bowls

with Sweet Potatoes and Zesty Garlic-Lime Sauce

This island-inspired meal has all the bright and punchy flavours synonymous with Caribbean food! The best part? It's completely plant-based! Tender tofu, crisped-up then tossed in a flavourful jerk sauce, is served on a bed of fragrant basmati rice with roasted sweet potatoes and mouthwatering chicken. Finish it off with a drizzle of garlic-lime sauce!


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

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Garlic, cloves

1 unit(s)


1 unit(s)

Green Onion

1 tbsp

Mango Chutney

2 tbsp

Jerk Sauce

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

1 tbsp

Chili-Garlic Sauce

2 unit(s)

Chicken Breasts

Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories970 kcal
Fat35 g
Saturated Fat5 g
Carbohydrate100 g
Sugar14 g
Dietary Fiber8 g
Protein62 g
Cholesterol125 mg
Sodium1080 mg
Trans Fat0 g
Potassium1200 mg
Calcium300 mg
Iron6.75 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Small Bowl
Large Non-Stick Pan


Roast sweet potatoes

Before starting, preheat oven to 450 ˚F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Cook rice

Meanwhile, peel, then mince or grate garlic.Add half the garlic, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.


Meanwhile, zest, then juice lime.Core, then cut pepper into 1/2-inch pieces.Thinly slice green onions, keeping white and green parts separate.Pat tofu dry with paper towels, then cut into 1/2-inch cubes. Season with salt and pepper.

Make sauce and cook peppers

Add mayo, lime zest, remaining garlic and 1 tsp (2 tsp) lime juice to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.

Cook tofu

Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and tofu. Cook, stirring often, until crispy and golden-brown, 5-6 min.Add green onion whites, jerk sauce, chili-garlic sauce, peppers and 1 tbsp (2 tbsp) mango chutney (NOTE: Save remaining chutney for another tasty creation!).Cook, stirring often, until fragrant, 1-2 min.

Finish and serve

Fluff rice with a fork, then stir in roasted sweet potatoes. Divide rice and mango-jerk tofu between bowls.Thinly slice chicken, then divide between bowls.Dollop with zesty garlic-lime sauce and sprinkle remaining green onions over top.