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Jamaican Jerk Beef Bowl

Jamaican Jerk Beef Bowls

  • Author: Mila Clarke Buckley
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Diabetic


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.


  • 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
  • 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


  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. 


  • 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. 
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Jamaican


  • 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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