Tender jackfruit, roasted in our fiery jerk sauce and shredded, perfectly paired with cooling coconut black rice, kidney beans and green peas. Learn how to create our Fiery Jerk Jackfruit dish here!
Preheat the oven to 200°C. Add all the ingredients for the sauce into a blender and blitz until smooth.
Drain the jackfruit and transfer into a baking dish, pour over the sauce and stir to combine, cover with foil and cook for 40-45 minutes at 200°C. Then shred the jackfruit using two forks and stir through the baby spinach.
Add the rice, coconut milk and water to a pan, place a lid on top and boil for 25-30 minutes, until the rice is tender and the liquid has been absorbed, then season with salt and stir through the kidney beans and green peas.
Serve up the rice and jackfruit with a garnish of diced yellow pepper.