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Jamaican Jerk Beef Bowls

Jamaican Jerk Beef Bowls

Easy beef bowl with great caribbean flavors.

Jamaican Jerk Beef Bowls

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I made Jamaican Jerk Beef Bowls when I had very little left in the fridge and desperately needed to go grocery shopping. 

One thing I do love about this recipe is that you more than likely have what you need to make it.

Ingredients for Jamaican Jerk Beef Bowls 

  • 1 cup of rice (White or brown rice
  • 1 ¼ cup of vegetable stock (or water for rice)
  • 1 tablespoons avocado oil 
  • 1 clove of garlic, minced
  • 1 lb 97/3 lean ground beef
  • 3-4 tablespoons Jamaican Jerk seasoning
  • 1 habanero pepper (or scotch bonnet), finely chopped
  • 1 tablespoon coconut aminos
  • 1 yellow bell pepper diced
  • 2 tablespoons of green onions
  • 1 avocado
  • Juice of one lime

Can you use Jerk seasoning on beef?

Jamaican Jerk Beef Bowl

Jerk Chicken is probably the most popular way you may see jerk seasoning used, but it’s good on most proteins and veggies too. 

It is pretty strong in flavor, so be prepared for it to take over your dish. 

Recipe for Jamaican Jerk Beef Bowls

Let your rice come to a boil. Once it reaches a boil, turn it down to low heat, and cover. Cook rice until fluffy and done (brown rice will be more dense). 

Add your oil to the pan and let it heat. 

Then, add garlic, lean ground beef, jerk seasoning, habanero and coconut aminos. Cook, being sure to stir thoroughly.

Add diced bell peppers and green onions toward the end. Cook 4-5 minutes. 

Add rice to your bowl, and top with lime juice, sliced avocado and more green onion. 

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Jamaican Jerk Beef Bowl

Jamaican Jerk Beef Bowls

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This recipe is not authentically Jamaican, but it does use some of my favorite staple spices, and it’s a flavorful recipe when you only have a few ingredients to work with.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup of rice (White or brown rice)
  • 1 1/4 cup of vegetable stock (or water for rice)
  • 1 tablespoons avocado oil
  • 1 clove of garlic, minced
  • 1 lb 97/3 lean ground beef
  • 34 tablespoons Jamaican Jerk seasoning
  • 1 habanero pepper (or scotch bonnet), finely chopped, seeds and all
  • 1 tablespoon coconut aminos
  • 1 yellow bell pepper diced
  • 2 tablespoons of green onions
  • 1 avocado

  • Juice of one lime

Instructions

  1. Let your rice come to a boil. Once it reaches a boil, turn it down to low heat, and cover. Cook rice until fluffy and done (brown rice will be more dense). 
  2. Add your oil to the pan and let it heat. 
  3. Then, add garlic, lean ground beef, jerk seasoning, habanero and coconut aminos. Cook, being sure to stir thoroughly.
  4. Add diced bell peppers and green onions toward the end. Cook 4-5 minutes. 

  5. Add rice to your bowl, and top with lime juice, sliced avocado and more green onion. 

Notes

  • I love a ton of heat, but you can always dial it back by seeding your habanero. 
  • Avocado is not really Jamaican, but I love it for the cooling factor and a little bit of healthy fat. 
  • Author: Mila Clarke Buckley
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Jamaican
  • Diet: Diabetic

Nutrition

  • Serving Size: 1/4 yield
  • Calories: 252
  • Sugar: 1.9g
  • Sodium: 328mg
  • Fat: 16g
  • Carbohydrates: 29.3g
  • Fiber: 4.8g
  • Protein: 27.9g
  • Cholesterol: 67.8mg

Keywords: Jamaican Jerk Beef, Jamaican Food, Jamaican Bowl

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Mila Clarke sits on a couch and smiles at camera

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

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I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

 

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10 Responses

  1. I was looking for a way to use up some ground beef I had (I don’t eat it often) and I just happened to have the ingredients for this. Let me tell you, it’s delicious! I used 4tbsp of the jerk seasoning but next time would do 3. I ended up using 2 limes for the entire recipe, one for the rice after it was cooked, and then 1/4 lime per portion of the recipe once everything was plated. The acidity was really nice on top of everything. Thank you for the recipe!

    1. I love that you had the ingredients for this, and you enjoyed it! Your tweaks sound amazing! Thanks for taking the time to leave a kind comment!

  2. I made this for a quick lunch while working from home. I usually try to avoid rice dishes in the afternoon so as not to feel heavy but the bowl was balanced and light. It was exactly what I needed and very tasty.

  3. Made these for dinner last night and everyone cleaned their plates. We used a jerk blend from our favorite Jamaican restaurant and will be making this recipe on the regular now!

  4. These were amazing! I love the flavors, and the avocado was such a great addition to calm down some of the Heat. Thanks for a fantastic, easy recipe!

  5. I always love everything you post and this was no different! This was fresh! It was filling and it was definitely super delicious!!! I will be trying this out again soon too!

  6. I love, love, love this recipe. It’s so quick and easy to make and packed with flavor. It’s now part of my regular weeknight rotation. I replaced the habanero with jalapeno because I don’t like too much heat.

  7. We had this for dinner last night and wow, there was so much flavor in this dish! I paired it with avocado and it was truly a hit! We’ll definitely be making this again!

  8. I bought coconut aminos for no good reason and when I saw it was listed as an ingredient I felt so much better about myself. The scotch bonnets in this recipe are not to be overlooked, they really added another element of flavor to an already amazing dish.

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