Jerk Tempeh Mango Bowl

Ingredients

  • 8 oz fresh tempeh, sliced into triangular cubes

  • 3 tbsp. soy sauce

  • 1 1/2 tbsp. jerk seasoning

  • 1 tbsp. maple syrup

  • 2 tsp lime zest plus 2 tbsp. fresh lime juice, divided

  • 2 tbsp. olive oil

  • 1 cup white rice

  • 2 cups vegetable broth

  • 3/4 cup canned black beans, rinsed and drained

  • 1/2 cup frozen and thawed corn

  • 1/4 cup thinly sliced green onion plus more for garnish

MANGO SAUCE

  • 3/4 cup chopped fresh mango

  • 3 tbsp. tahini

  • 1 tbsp. fresh lemon juice

  • 1/2- inch piece peeled ginger

  • 1/2 tsp salt

  • 1/4 tsp ground turmeric

  • 1/4 tsp cayenne pepper

Instructions

  1. Place tempeh in a bowl with soy sauce, jerk seasoning, maple syrup, 1 tsp lime zest, 1 tbsp. lime juice, and 1 tbsp. oil; toss to coat. Cover and refrigerate 1 hour.

  2. Meanwhile, prepare Mango Sauce by combining all sauce ingredients in a food processor. Blend for 1 minute until smooth, adding up to 3 Tbsp. water to thin out. Set aside.

  3. Cook rice according to package instructions in vegetable broth. Once rice is ready, stir in remaining 1 tsp lime zest, 1 tbsp. lime juice, black beans, corn, and green onion. Keep covered until bowls are ready to be assembled.

  4. Heat remaining 1 tbsp. oil in a large skillet over medium heat. Add tempeh and marinade to pan; cook until tempeh is crisp, about 5 minutes.

  5. Divide rice mixture evenly into each of 4 bowls; top with tempeh and spoon Mango Sauce overtop. Garnish with additional green onion, if desired.