Caribbean Red Beans & Turmeric Rice

This Caribbean Red Beans and Turmeric Rice is comfort food meets tropical island flavor! It’s easy to make, flavor-packed, and full of nutrients and plant-protein.

Course Dinner

Cuisine caribbean

Keyword gluten free vegan baking, jackfruitful, jackfruitfulkitchen, red beans and rice, the clean vegan, vegan red beans and rice

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 462kcal

Author Jackie Akerberg

Ingredients

Turmeric Rice

1 tsp olive oil, vegetable broth, or water for cooking
2 cloves garlic minced
2 inch fresh ginger minced
1 tsp cumin seed
1 tsp ground turmeric
½ tsp salt
1 cup white rice
1¾ cup water
2 limes zested and juiced
2 small carrots finely shredded
1 English cucumber finely chopped
¼ cup unsweetened shredded coconut
½ cup dried cranberries
¼ cup sliced almonds
½ cup cilantro leaves chopped

Caribbean Red Beans

14 oz canned red kidney beans
1 tsp jerk seasoning
1 tsp coconut aminos or soy sauce

Massaged Kale

1 bunch lacinato kale stems removed, finely chopped
1 lemon juiced
1 tsp cold pressed olive oil

Instructions

Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Meanwhile, add the beans to a small saucepan with jerk seasoning and aminos. Bring to a gentle simmer and cook for 4-5 minutes until heated through.
Prepare your kale by adding it to a large mixing bowl and drizzling with lemon juice and olive oil. Use your hands to massage the kale for 15-30 seconds until tender. Divide between 4 serving bowls.
Once the rice is ready, stir in the carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes until heated through and carrots have softened.
Top kale with rice and beans. Garnish with additional cilantro and hot sauce if desired.

Nutrition