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! 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.
Ingredients
1 piece
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 piece
Sweet Potato
1 piece
Sweet Bell Pepper
2 piece
Garlic, cloves
1 piece
Lime
1 piece
Green Onion
4 tbsp
Mango Chutney
2 tbsp
Jerk Sauce
(May contain Sulphites, Milk, Soy)
4 tbsp
Plant-Based Mayonnaise
(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
2 piece
Chicken Breasts
Not included in your delivery
½ tsp
Salt*
2 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- Pat chicken dry with paper towels. Season salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches, if needed.)
- Cook chicken until golden, 1-2 min per side. Transfer to an unlined baking sheet.
- Reuse the same pan to cook peppers in step 5.
- Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
- 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.
- 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.
- 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.
If you've opted to add chicken breasts, pat dry with paper towels. Season salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches, if needed.) Cook chicken until golden, 1-2 min per side. Transfer to an unlined baking sheet. Reuse the same pan to cook peppers in step 4. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**