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vegan jerk chicken tortilla bowls

Tasty rice and beans, vegan jerk chicken, and pineapple salsa... all in a crispy tortilla bowl!

Course Lunch, Main Course
Cuisine Jamacian
Keyword jerk spice, rice, salsa, vegan chicken
Prep Time 30 minutes
Cook Time 40 minutes
Soaking Time 10 minutes
Servings 4 bowls
Author Lauren Toyota


rice and beans

  • 1 C long grain parboiled rice
  • 1 C vegan chicken flavored stock or water (if using water add 1 tsp sea salt)
  • 1 C full-fat coconut milk
  • 3 tbsp finely minced garlic (about 3 to 4 large garlic cloves)
  • 1 tsp fresh thyme leaves, stems removed
  • 1 C canned red kidney beans, rinsed and drained
  • 1/4 C tightly packed green onions, finely chopped + extra for garnishing
  • 1 tbsp lime juice (about half a lime)

vegan jerk chicken

  • 2 C soy curls
  • 1 tbsp residual water from soaking soy curls
  • 1/3 C store-bought vegan jerk marinade
  • 1 tbsp lime juice (about half a lime)
  • 4 x 8-inch soft white flour tortillas, at room temperature
  • vegetable cooking spray

pineapple salsa

  • 1 C canned organic pineapple, finely diced
  • 1 heaping tbsp finely diced jalapeño (about half a large jalapeño, seeds and pith removed)
  • 1/3 C finely diced red bell pepper
  • 1/3 C finely diced red onion
  • 2 tbsp finely minced garlic (about 2 to 3 large garlic cloves)
  • 1 tbsp lime juice (about half a lime)
  • 1/4 C loosely packed mint, finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


  1. 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. 

  2. Preheat oven to 425°F.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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. 

  8. To assemble your bowls, spoon rice and beans into the tortilla bowls, top with vegan jerk chicken and pineapple salsa.