Jerk Tempeh Bowls

These tempeh bowls are both beautiful and delicious, satisfying and nutritious, sweet and spicy. Marinate Tofurky 5 Grain Tempeh in Jamaican Jerk seasoning, fry it up, and serve it over quinoa with a vibrant mango tahini sauce made with mango puree, tahini, lemon, and ginger.

Makes 4-6 servings

what you’ll need:

1 tablespoon tamari or soy sauce
1 tablespoon olive oil
1 tablespoon maple syrup
2 teaspoons jerk seasoning
½ teaspoon fine sea salt
1 package Tofurky Organic Five Grain Tempeh

1 tablespoon olive oil
1 cup medium grain rice
1 teaspoon fine sea salt
1 ¾ cup coconut water (or regular water)
⅓ cup chopped fresh cilantro
Juice of 1 lime

1 cup chopped fresh mango
¼ cup water
2 tablespoons tahini
Juice of 1 lime
2 teaspoons fresh grated ginger
¼ teaspoon fine sea salt
Pinch of cayenne pepper, optional

1 (15-ounce) can black beans, rinsed and drained
¾ cup frozen corn, defrosted and drained
2 green onions, chopped

how to make:

1. Preheat oven to 400˚F. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, whisk to combine tamari, oil, syrup, jerk seasoning and salt. Cut Five
Grain Tempeh into ½” cubes, add to the bowl and toss until well coated. Marinate for at
least 10 minutes.

3. In a large skillet with a tight fitting lid over medium-high heat, warm oil. Stir in rice and
salt, stirring continuously until rice begins to toast and is lightly golden, about 3-5
minutes. Add coconut water, bring to a boil then reduce heat to low. Cover and cook for
20 minutes. Remove from heat and cool for 10 minutes, still covered. Remove lid, fluff
with a fork and stir in cilantro and lime juice.

4. Transfer tempeh to a baking sheet and bake for 10 minutes.

5. In a blender, add all ingredients for mango sauce (mango, water, tahini, lime juice,
ginger, salt and cayenne) and process until smooth.

6. Assemble bowls by placing scoops of rice in each bowl followed by tempeh, beans and
corn. Drizzle with mango-tahini sauce and sprinkle with green onion.