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Caribbean Red Beans and Turmeric Rice - Good Old Vegan

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Caribbean Red Beans and Turmeric Rice

This Caribbean Red Beans and Turmeric Rice is comfort food meets tropical island flavor! It’s easy to make, flavor-packed, and full of nutrients and plant-protein.

Couldn’t think of a better recipe to post from sea than this delicious bowl of tropical island goodness! 😍 Flavorful and filling, this recipe is very hearty but perfect for summer with the bright and bold flavors. 😋

I touched on this yesterday, but one of my 🌟FAVORITE SIMPLE TIPS🌟 to look and feel your absolute BEST is to fill half of your plate with fresh greens. This can be any green you love: massaged kale, shredded iceberg, chopped romaine, spring greens, arugula, and more! 🥬

Why is this such an amazing tip?

🌟 Greens are extremely FILLING but have a LOW CALORIC DENSITY
🌟 They add a delicious BRIGHTNESS and contrast in texture
🌟 They LIGHTEN UP any meal by CUTTING YOUR CARBS in half
🌟 They IMPROVE DIGESTION and REDUCE BLOATING – helloOoOo FLAT TUMMY
🌟 They are incredibly NUTRIENT RICH and full of ANTIOXIDANTS

What recipe are you going to try it with first? 😍 Check out the recipe below for some inspo 😘

Caribbean Red Beans and Turmeric Rice

This Caribbean Red Beans and Turmeric Rice is comfort food meets tropical island flavor! It’s easy to make, flavor-packed, and full of nutrients and plant-protein.

Course Dinner, Lunch

Cuisine Caribbean-Inspired

Keyword Caribbean Red Beans, Easy, Vegan Turmeric Rice

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Jackie

Ingredients

1 tsp coconut oil or water if oil free
2 cloves garlic minced
2 TBSP fresh ginger minced
1 tsp cumin seed
1 tsp turmeric
1/2 tsp salt
1 C white rice
1 3/4 C water
2 limes zested and juiced
2 carrots shredded
1 cucumber finely chopped
1/4 C unsweetened shredded coconut
1/3 C unsweetened dried cranberries
1/2 C almonds sliced, toaster
1/2 C cilantro finely chopped
1 14oz can red kidney beans
1 tsp jerk seasoning
1 tsp liquid aminos or soy sauce
1 bunch lacinto kale chopped and massaged for 30 seconds with juice of 1 lemon + 1 tsp EVOO
hot sauce

Instructions

Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Meanwhile, prepare kale and add beans to a small saucepan with jerk seasoning and aminos. Heat until warm.
Once rice is ready, stir in carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes:
Add all ingredients to bowls with optional hot sauce.