Jerk-Spiced Beef Power Bowl

Ingredients

Here are the following ingredients:

Jerk-Spiced Beef

• 2 tbsp (30 mL) canola oil
• 5 lb (2.2 kg) Ground Beef (Medium)
• ½ cup (125 mL) jerk seasoning paste

Pineapple Salsa

• 8 oz (250 g) finely chopped fresh pineapple, about 1½ cups (375 mL)
• 2 oz (60 g) finely chopped red onion, about ½ cup (125 mL)
• 2 oz (60 g) seeded and diced jalapeño, about ½ cup (125 mL)
• 1 tbsp (15 mL) honey
• 2 tsp (10 mL) lime zest
• 1 tbsp (15 mL) lime juice
• 2 tsp (10 mL) white vinegar
• ½ tsp (2 mL) kosher salt
• ½ cup (125 mL) finely chopped fresh cilantro

Coconut Cabbage Slaw

• 12 oz (375 g) coleslaw blend, about 6 cups (1.5 L)
• 1 oz (30 g) shredded kale, about 2 cups (500 mL)
• 4 oz (125 g) thinly sliced red bell pepper, about 1 cup (250 mL)
• 1½ cups (375 mL) coleslaw dressing
• 1 cup (250 mL) coconut milk
• ¼ cup (60 mL) pineapple juice
• 2 tbsp (30 mL) apple cider vinegar
• 1 tbsp (15 mL) jerk seasoning paste

Service

• 12 cups (3 L) cooked rice, warmed
• 2 lb (1 kg) peeled and chopped roasted sweet potato, cut into 1-inch (2.5 cm) pieces, about 8 cups (2 L)
• 5 cups (1.25 L) drained and rinsed canned black-eyed peas,
• 5 oz (150 g) lightly crushed plantain chips, about 2 cups (500 mL)
• 1 cup (250 mL) sliced green onion
• 16 lime wedges

Preparation

1. Jerk-Spiced Beef: Heat oil in large skillet set over medium-high heat. Cook beef until browned. Drain off fat.
2. In the same skillet set over medium heat, add jerk seasoning paste. Cook until fragrant and beef is well coated.
3. Pour in 1 cup (250 mL) water. Cook until beef is cooked through and water has evaporated. Cool, cover and refrigerate.
4. Pineapple Salsa: Stir pineapple with red onion and jalapeño. Whisk honey with lime zest, lime juice, white vinegar and salt; pour over pineapple mixture and stir to combine. Cover and refrigerate. Just before service, stir cilantro into Pineapple Salsa.
5. Coconut Cabbage Slaw: Toss coleslaw blend with kale and red pepper. Cover and refrigerate. Whisk coleslaw dressing with coconut milk, pineapple juice, apple cider vinegar and jerk seasoning paste. Cover and refrigerate. Just before service, toss slaw mixture with dressing.

Service

1. Warm ⅔ cup (150 mL) beef mixture in skillet until heated through.
2. Spoon ¾ cup (175 mL) warm rice in a wide, shallow bowl.
3. Arrange toppings over rice: ¾ cup (175 mL) Coconut Cabbage Slaw, ½ cup (125 mL) roasted sweet potato, ⅓ cup (75 mL) black-eyed peas, ¼ cup (60 mL) Pineapple Salsa, 2 tbsp (30 mL) plantain chips and 1 tbsp (15 mL) green onion.
4. Top with heated beef mixture. Serve with lime wedge.

Beef Cuts