Tasty rice and beans, vegan jerk chicken, and pineapple salsa... all in a crispy tortilla bowl!
In a medium pot, add rice, vegan chicken stock or water (if using water add 1 teaspoon of salt), coconut milk, minced garlic and thyme. Turn the heat up to medium high heat and cover the pot with a lid. Cook according to package directions or for about 6 to 8 minutes until it begins to boil, then turn the heat down to low. Simmer with the lid on for another 8 to 10 minutes. When the rice is done, stir in kidney beans, green onion and the lime juice and place the lid on the pot to keep it warm.
Preheat oven to 425°F.
To make the vegan jerk chicken, pour water over the soy curls and hydrate them for 10 minutes. Squeeze the moisture from the soy curls and add them to a mixing bowl. Add the reserved 1 tablespoon of water, the jerk marinade, and 1 tablespoon of lime juice and combine with tongs until the soy curls are evenly coated.
Add the soy curls to a baking sheet lined with parchment paper. If your oven is big enough, you can bake the tortilla bowls at the same time.
To make the tortilla bowls, place 4 oven proof bowls upside down on a baking sheet. Lightly spray one side of the tortilla and place the tortilla spray side down over the bowl so the edges are facing down. Follow the natural pleating the tortillas will make and press the folds with your fingers to secure the pleat. Repeat with the remaining tortillas. Spray the tops with oil. Bake the tortilla bowls on the lower rack for about 8 to 10 minutes until the edges are golden brown. Let the tortilla bowls cool slightly before removing from the bowls.
Bake the soy curls on the upper rack for 18 to 20 minutes, flipping halfway, until the soy curls are warm and the marinade is slightly drier.
To make your pineapple salsa, combine pineapple, jalapeño, red bell pepper, red onion, garlic, lime juice, mint, sea salt and ground black pepper into a bowl.
To assemble your bowls, spoon rice and beans into the tortilla bowls, top with vegan jerk chicken and pineapple salsa.