This Sweet Potato & Jerk Mushroom Bowl Has No Business Being This Good

Smoky Sweet Potatoes, Jerk Mushrooms, Smashed Avocado, And Plantains—All In One Bowl

This Roasted Sweet Potato Bowl is the definition of plant-based joy. You’ve got crispy-edged sweet potatoes coated in garam masala, jerk mushrooms so hearty they might start acting like meat, and smashed avo with just the right amount of lime. Add a spoonful of hummus, a flash of kimchi, and a few golden slices of fried plantain, and you’ve got a bowl that feeds your body and your spirit.

Ingredients

For the Roasted Sweet Potatoes:

• 1 kg sweet potatoes, peeled and cubed
• Olive oil, for drizzling
• 1 tablespoon garam masala
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon sea salt

For the Jerk Mushrooms:

• 200g baby chestnut mushrooms, halved or left whole
• 1 tablespoon jerk marinade
• 1 tablespoon ketchup
• 1 small onion, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon sea salt

For the Smashed Avocado:

• 2 ripe avocados
• Juice of ½ lime
• Sea salt and black pepper, to taste

Extras (Optional but Highly Encouraged):

• Fried plantain
• Hummus
• Kimchi
• Mixed salad leaves
• Cucumber slices

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat oven to 200°C (390°F).
2. In a bowl, toss sweet potatoes with olive oil and all seasonings: garam masala, garlic powder, paprika, oregano, cayenne, and sea salt.
3. Spread on a lined baking tray and roast for 30–40 minutes, until crispy on the outside and tender inside.

Step 2: Cook the Jerk Mushrooms

1. Heat a skillet over medium heat with a splash of oil.
2. Sauté the onion until soft, then add mushrooms, jerk marinade, ketchup, garlic powder, and sea salt.
3. Cook until mushrooms are browned and meaty, about 10–12 minutes.

Step 3: Smash the Avocados

1. Scoop avocados into a bowl and add lime juice, salt, and black pepper.
2. Mash until creamy but still a bit chunky.

Step 4: Assemble the Bowl

1. In a large bowl or plate, add a generous scoop of roasted sweet potatoes.
2. Top with jerk mushrooms, smashed avocado, and extras like fried plantain, hummus, kimchi, salad greens, and cucumber.
3. Serve immediately and enjoy every bold, tangy, smoky bite.

Pro Tips and Serving Suggestions

• Save leftover sweet potatoes for meal prep—reheat and re-style all week.
• Don’t skip the plantain—it adds sweetness and balance to the spice.
• Swap jerk mushrooms for BBQ tofu or roasted chickpeas for variety.
• This bowl works great warm or cold—perfect for lunchboxes, meal prep, or post-yoga fuel.

About the Creator

RG crafts bold, plant-powered plates that are as vibrant as they are flavorful. Known for his cheeky captions and soulful vegan eats, he proves every time that you don’t need meat to make it fire.

Follow rgveganfood on Instagram.

RG | rgveganfood

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