Jerk Roasted Vegetables with Red Beans and Rice
Caribbean-inspired vegetables are roasted in a mild jerk spice mix and paired with red beans and rice and garnished with local vegan sour cream.
Servings
Produce
Omani Pink Sweet Potato (Organic)
14 7 oz
Lime
1 0.5 Whole
Cilantro (Organic)
0.5 0.25 oz
Cherry Tomato (Organic)
6 3 oz
Red Onion (Organic)
1/2 0.25 Whole
Bell peppers (Organic)
5 2.5 oz
Zucchini (Organic)
6 3 oz
Protein & more
Red beans - Canned
1 0.5 lb
Louisiana Long Grain Rice
1 0.5 cup
Greek Yogurt
4 2 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Allspice
2 1 teaspoon
Brown sugar, dark
2 1 tablespoon
Cumin powder
1/2 0.25 teaspoon
Cloves
1/4 0.125 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Spices for Rice
Cumin
0.5 0.25 teaspoon
Smoked paprika
0.25 0.13 teaspoon
Bay leaf
1 0.5 Whole
Black pepper
1/8 0.065 teaspoon
Prep ahead (optional)
a. Peel sweet potato and cut into ½” thick strips or pieces. b. Slice zucchini in half lengthwise, cut ½” half moons. c. Trim stem end and seeds from bell peppers; slice in half lengthwise. d. Chop red onion into 1” pieces. e. Slice lime in wedges to squeeze for garnish. f. Mince cilantro leaves.
Instructions
1
Preheat oven:
a. Preheat oven to 425º. Prep a large baking pan with olive oil.
2
Cook rice and red beans:
a. In medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Cover and bring water to a boil.
b. Add Louisiana long grain rice with spices; stir to combine. Bring to a boil. Reduce heat, cover, and cook until tender, about 15 minutes.
c. Drain canned red beans. Add beans to saucepan with cooked rice and stir to mix. Let sit for a few minutes to warm up.
3
Roast vegetables:
a. In large bowl add zucchini (slice in half lengthwise, cut ½” half moons), tomatoes (leave whole), sweet peppers (trim stem end & seed, slice in half lengthwise), red onion (chop 1” pieces), and sweet potatoes (peel & cut ½”-thick strips or pieces). Add 1 tbsp olive oil, ½ tsp salt and jerk spice mix. Toss to combine and coat.
b. Place on baking sheet in single layer. Roast until vegetables are tender and blistered, about 18-20 minutes, stirring halfway through.
4
Serve:
a. Divide red beans and rice among bowls.
b. Serve jerk roasted vegetables alongside.
c. Garnish with a squeeze of lime, a dollop of Greek yogurt, and cilantro (mince stems & leaves).
Chef's notes
If you're dining with meat eaters, jerk spice mix is a great match with white fish like mahi-mahi or snapper, or for roast chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA