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 red 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 handful of fresh coriander
- 2 sweet potato
- 1 mango
- 40g cashew nuts (Nuts)
- 1 avocado
- 2 unwaxed lime
- 1 chilli
- 1 sweetheart cabbage
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 2 portobello mushrooms
- 480g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 240g chestnut mushrooms
Nutritional Information
Calories: 533
Protein: 12g
Carbs: 62g
Fat: 27g
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 red 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 potatoes into wedges. Place onto a lined baking tray and toss with 1 tbsp oil, 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 and spread onto another lined baking tray in an even layer. Toss with the jerk seasoning, 1 tbsp oil, and a pinch of sea salt and black pepper. Halfway through roasting the sweet potatoes, add the mushrooms to the oven to bake 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 1 lime. Add a pinch of sea salt and the juice from 1 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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