One Pot Vegan Caribbean Pelau with Beans and Spinach

Introduction

One Pot Vegan Caribbean Pelau with Beans and Spinach is a vibrant, deeply flavorful dish that brings Caribbean comfort straight into your kitchen—no special skills required. This recipe delivers bold spices, creamy coconut rice, hearty beans, and nutrient-rich spinach in a single pot, making it a favorite for weeknight dinners and meal prep alike. With easy cleanup and minimal fuss, it’s perfect for anyone seeking a nutritious, plant-based meal with real island flair.

Why This Vegan Pelau Stands Out

Caribbean pelau is traditionally cooked with chicken, but this vegan adaptation loses nothing in heartiness or taste. Layers of smoky spices mingle with the earthiness of beans and the subtle sweet depth of coconut milk, while fresh spinach adds a welcome burst of color and nutrients. Every ingredient is cooked together, allowing flavors to meld, while the rice absorbs the aromatic essence of garlic, thyme, and allspice. The result? A one-pot wonder that’s mouthwateringly savory, filling, and immensely satisfying.

Streamlined Vegetable Prep for Effortless Cooking

Success with pelau depends on prepping your aromatics and veggies efficiently. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to achieve perfectly diced onions, peppers, and carrots in seconds, saving time and ensuring uniform pieces that cook evenly. It’s ideal for busy cooks who want fresh flavors without the hassle of fine knife work.

Alternatively, a reliable Bamboo Cutting Boards for Kitchen, Set of 3 provides a durable, safe surface for manual chopping and makes transferring prepped veggies into your pot neat and simple. Combine this with a roomy, nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch to avoid sticking and make stirring effortless.

Building Flavor—The Caribbean Way

Start by sautéing onions, garlic, and bell peppers with classic Caribbean spices: allspice, thyme, and smoked paprika. Brown the rice slightly, toast the spices, then add coconut milk for that signature creaminess. The beans (try kidney, pigeon peas, or black beans) offer substance and soak up every savory note. Finally, stir in the spinach right before the end for a burst of freshness and color.

A Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart can make this recipe even faster if you’re short on time—just use the sauté function for aromatics and let the pressure cooking infuse all those amazing flavors.

Serving, Storing, and Enjoying Your Vegan Pelau

Dish up this vegan pelau on its own or with a crisp salad for a complete meal. Pack it for lunch in a leak-proof Bentgo Salad Container – 54 oz Bowl, Khaki Green to keep portions fresh and organized. Pelau freezes beautifully too, making it a smart meal prep choice. For gatherings, keep things tidy with disposable tableware and a Pureegg Plastic Table Cloth Disposable 10 Pack, White to make cleanup fuss-free.

Nutritional Information and Serving Size

This hearty recipe makes 4–6 generous servings. Each serving contains roughly 350–420 calories, packed with plant-based protein, complex carbs, iron, and potassium—mostly from the beans and spinach. It’s a delicious way to eat your greens and beans with all the bold Caribbean seasonings you crave.

One Pot Vegan Caribbean Pelau with Beans and Spinach (Recap)

This dish is all about convenience, flavor, and nourishment—perfect for busy weeknights, lazy Sundays, or whenever you crave the warmth of Caribbean comfort food in a single, simple pot.

Instructions

1. Prep your vegetables using the Mueller Pro-Series Vegetable Chopper or a trusty Bamboo Cutting Board and sharp knife.
2. In a large nonstick skillet, like the SENSARTE Nonstick Frying Pan Skillet, heat oil over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté for 3–4 minutes until softened and fragrant.
3. Add the rice, allspice, smoked paprika, thyme, and whole Scotch bonnet pepper (if using). Toast for 2 minutes, stirring often to coat rice and allow spices to bloom.
4. Stir in the beans, coconut milk, and broth. Season with salt and pepper. Bring to a gentle simmer, then cover and cook over low heat for 20–25 minutes (white rice) or 35–40 minutes (brown rice), until rice is tender and liquid is absorbed. Stir once or twice as needed.
5. Remove the Scotch bonnet pepper. Fold in the spinach and cook for 2 minutes just until wilted. Taste and adjust seasoning as needed.
6. Serve garnished with cilantro or scallions and lime wedges. Pack leftovers in the Bentgo Salad Container for lunch—or keep the table neat with a Pureegg Disposable Table Cloth for easy group dinners.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 30–40 minutes

Total Time: 45–55 minutes

Enjoy the tastes of the Caribbean, made plant-based and utterly simple, with this one pot sensation!