Mango-Jerk Tofu & 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. 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 unit(s)
Tofu
(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)
Lime
1 unit(s)
Green Onion
1 tbsp
Mango Chutney
2 tbsp
Jerk Sauce
(May contain Sulphites, Milk, Soy)
2 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 unit(s)
Chicken Breasts
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
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 with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Add half the mayo (use all for 4 ppl), 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. Transfer chicken 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.
- 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 with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook the peppers in step 4.
Thinly slice chicken. Top final plates with chicken.