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

Mango-Jerk Chicken and 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! 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 chicken tenders. Finish it off with a drizzle of garlic-lime sauce!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Chicken tenders • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet potato • Sweet bell pepper • Basmati rice • Limes • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Plant-based mayonnaise (sunflower oil, water, beet sugar, corn starch, salt, citric acid, acetic acid, xanthan gum, rosemary extract, guar gum, natural flavours, beta-carotene) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Garlic.

Tags:
Spicy
Allergens:
Soy
Mustard

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

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

(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

2 tbsp

Jerk Sauce

(May contain Sulphites, Milk, Soy)

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard May contain Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

310 g

Chicken Breast Tenders

Not included in your delivery

¼ tsp

Pepper*

2 tbsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories1000 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber8 g
Protein63 g
Cholesterol130 mg
Sodium990 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium650 mg
Iron6.5 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.

Utensils

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

Cooking Steps

Roast sweet potatoes
1
  • Before starting, preheat oven to 450 ˚F. Wash and dry all produce.
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
Cook rice
2
  • Meanwhile, peel, then mince or grate garlic.
  • To a medium pot, add half the garlic, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • Once boiling, add rice, then reduce heat to low. Cover and cook for 12-15 min until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
3
  • 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 and chicken
4
  • To a small bowl, add half the mayo (use all for 4 servings), lime zest, remaining garlic and 1 tsp (2 tsp) lime juice.
  • Season with salt and pepper, then stir to combine.
  • Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, chicken and peppers. Cook for 4-5 min, stirring often, until peppers are tender-crisp and chicken is cooked through.** Season with salt and pepper, then transfer to a plate.
Cook tofu
5
  • Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and tofu. Cook for 5-6 min, stirring often, until crispy and golden.
  • Add green onion whites, jerk sauce, chili-garlic sauce, chicken and peppers and 1 tbsp (2 tbsp) mango chutney (NOTE: Save remaining chutney for another tasty creation!).
  • Cook for 1-2 min, stirring often, until fragrant.
Finish and serve
6
  • 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.
7

If you opted to add chicken breast tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, chicken and peppers. Cook for 3-4 min, stirring often, until peppers are tender-crisp and chicken is cooked through.** Season with salt and pepper, then transfer to a plate. Proceed with remaining instructions as written.