Mango-Jerk Tofu Rice Bowls
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Mango-Jerk Tofu Rice Bowls

Mango-Jerk Tofu 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. Finish it off with a drizzle of garlic-lime sauce!

Low CO2

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

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

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)

Not included in your delivery

¼ tsp


2 tbsp


¼ tsp



Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat7 g
Carbohydrate118 g
Sugar30 g
Dietary Fiber8 g
Protein26 g
Cholesterol25 mg
Sodium1400 mg
Trans Fat0.2 g
Potassium750 mg
Calcium650 mg
Iron5.5 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.


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


Roast sweet potatoes
  • 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.
  • Dollop with zesty garlic-lime sauce and sprinkle remaining green onions over top.