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Jamaican Jerk Power Bowls

Serves5 people
Prep Time15 minutes
Cook Time20 minutes
Created By: The Dirty Hippie and Bohemian Girl




Products included in this recipe

  • Beyond Chicken Grilled Strips
  • 1 1⁄2 cups quinoa
  • 3 cups water
  • salt and pepper, to taste
  • 2 or 4 Tbs. Jamaican jerk seasoning (to taste – it's hot!)
  • 1 tsp. ground allspice
  • 1⁄2 avocado, pitted and peeled
  • 3 cloves garlic, peeled
  • 5 Tbs. olive oil
  • 4 limes, juiced & zest of one lime 1⁄2 cup unsweetened coconut flakes
  • 2 red bell peppers, seeded and chopped 2 avocados, pitted and sliced
  • 1 15-oz. can kidney beans, drained and rinsed 1⁄4 cup green onions, sliced


  1. In a saucepan, boil water and add quinoa. Reduce to medium heat and cook about 20 minutes, until the grains absorb all liquid.
  2. Fluff using a fork, season with salt and pepper, if desired, and set aside to rest.
  3. Combine Jamaican jerk seasoning, allspice, 1⁄2 avocado, garlic, olive oil, lime juice (not zest) and salt/pepper in a food processor or powerful blender. Process to combine into a thick, smooth sauce.
  4. Add cooked quinoa, lime zest, Beyond Chicken, coconut flakes, chopped red peppers, sliced avocado, kidney beans and green onions to a large bowl.
  5. Mix well to combine; fold in sauce until all ingredients are coated and moist. Serve immediately.

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