The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jerk Mushroom Taco Bowl
Bring Mexican flavours to your weeknight dinners with this jerk mushroom taco bowl. Roast mineral-dense mushrooms with jerk seasoning. Add crunch with a sweetheart cabbage slaw and a bright avocado and mango salsa. Sweet potato wedges and crunchy cashew black beans to keep it filling and fresh chilli for kick.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp jerk seasoning (use a quarter) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 handful of fresh coriander (use half)
- 1 avocado (use half)
- 1 unwaxed lime (use half)
- 1 sweet potato (use half)
- 240g black beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 1 mango (use a quarter)
- 1 chilli (use half)
- 20g cashew nuts (use half) (Nuts)
- 1 sweetheart cabbage (use half)
- 0.5 tsp ground allspice (use half) (Pimento (Ground Allspice))
- 240g chestnut mushrooms (use half)
Nutritional Information
Calories: 634
Protein: 14g
Carbs: 64g
Fat: 37g
Ingredients
- 1 chilli
- 240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 1 sweet potato
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 240g chestnut mushrooms
- 20g cashew nuts (Nuts)
- ½ tsp ground allspice (Pimento (Ground Allspice))
- 1 sweetheart cabbage
- 1 avocado
- 1 handful of fresh coriander
- 1 mango (use half)
- 1 unwaxed lime
Nutritional Information
Calories: 634
Protein: 14g
Carbs: 64g
Fat: 37g
Jerk Mushroom Taco Bowl
Bring Mexican flavours to your weeknight dinners with this jerk mushroom taco bowl. Roast mineral-dense mushrooms with jerk seasoning. Add crunch with a sweetheart cabbage slaw and a bright avocado and mango salsa. Sweet potato wedges and crunchy cashew black beans to keep it filling and fresh chilli for kick.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into wedges. Place onto a lined baking tray and toss with 2 tsp oil, half the allspice, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden. In the final 3-4 minutes, add the cashews to the tray and roast until golden.
- Thinly slice the mushrooms. Place onto another lined baking tray and toss with 2 tsp oil, half the jerk seasoning, the remaining allspice, a pinch of sea salt and black pepper. Halfway through roasting the sweet potato, place the mushrooms into the oven and roast for 12-15 mins, until golden and soft.
- Make the pickled cabbage; trim and finely slice the cabbage and place into a small bowl. Zest the lime. Add a pinch of sea salt and the juice from half the lime to the cabbage and mix together thoroughly with your hands. Set aside.
- Make the salsa; dice the avocado and mango into 1cm cubes. Roughly chop the coriander. Finely dice half the chilli (remove the seeds for less heat), and finely slice the remaining. Put the avocado, mango, half the coriander and the diced chilli (to taste) in a mixing bowl with the juice from the remaining lime, 2 tsp olive oil and a pinch of sea salt. Mix well.
- Drain and rinse the black beans. Add to a large mixing bowl, along with half the coriander, the lime zest, and the roasted cashews. Season with sea salt and black pepper.
- Arrange the cabbage, salsa, black beans and sweet potatoes in a bowl topped with the jerk mushrooms. Scatter over the remaining chilli (to taste).
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