Jerk mushrooms with coconut rice & kidney beans

Who said jerk had to be chicken? Our Mindful Chef spin uses oven-roasted mushrooms and peppers instead – and serves up the Jamaican-inspired blend on indulgent coconut rice, studded with protein-dense kidney beans and spinach. Calories: 540 Protein: 21g Carbs: 78g Fat: 16g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Add the creamed coconut to a measuring jug and pour in 450ml boiling water, mixing to dissolve. Rinse the brown rice, place in a saucepan with the creamed coconut and a pinch of sea salt, then place a lid on the pan, Simmer for 20-25 mins until the rice is cooked and the coconut-infused water has been absorbed.

Step 2

Cut the mushrooms into quarters, dice the yellow pepper and thinly slice the red onion. Place the mushrooms, yellow pepper and just half the sliced red onion onto a large baking tray. Drizzle with 1/2 tbsp oil, then season with sea salt and black pepper. Place just half the whole fresh thyme stalks over the top and mix all together. Bake in the oven for 20 mins until cooked.

Step 3

Peel and finely dice or grate the garlic. Remove the leaves from the remaining thyme stalks then roughly chop the leaves. Heat a large frying pan with 1/2 tbsp oil on a medium heat. Add the remaining red onion, the garlic, the jerk seasoning and the chopped thyme. Cook for 2-3 mins until softening then add the tomato puree and cook for a further 2 mins. Remove from the heat.

Step 4

Cut the cherry tomatoes in half and add to the pan. Drain and rinse the kidney beans and add just half to the pan. Return the pan to the heat and cook for a further 3 mins. Pour in 200ml boiling water, then season with sea salt and black pepper. Leave to simmer for 5 mins, until slightly reduced.

Step 5

Place the spinach in a bowl, cover with boiling water from the kettle, stir and leave to wilt.

Step 6

Remove the tray from the oven and add the roasted vegetables to the sauce in the pan. Cut the lime in half. Squeeze the juice from just half the lime into the pan and stir. Simmer for 5 mins.

Step 7

Drain the spinach and squeeze out any excess water. Add the spinach and remaining kidney beans to the cooked rice and stir all together. Spoon the rice into two warm bowls and serve the jerk vegetables on top. Squeeze the juice from the remaining half lime over the rice (to taste).