Jamaican-inspired spicy jerk tempeh served over a hearty spinach salad with fruity mango salsa.
Course dinner, lunch
Cuisine Caribbean, gluten-free, vegan
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 3people
Author Stephanie McKercher, RDN
Ingredients
Mango Salsa:
1cupdiced mango(2 medium)
1red bell pepper,diced
¼cupdiced red onion
¼cupchopped cilantro
3clovesgarlic,minced (1 tablespoon)
½-inchknob ginger,grated
1teaspoonrice vinegar
Salt
Salad:
1 ¼cupcooked red kidney beans(1 can drained and rinsed)
1cuppacked baby spinach,roughly chopped
1cupchopped green cabbage
1cupcooked brown rice
¼cupchopped cilantro
Salt and pepper
Jerk Tempeh:
1(8-ouncblock tempeh
2tablespoonscoconut oil,melted (plus additional to coat pan)
2tablespoonsjerk seasoning(store-bought or homemade — recipe below)
Instructions
Prepare mango salsa:
Stir together mango, red bell pepper, red onion, cilantro, garlic, ginger, rice vinegar, and salt. Set aside until ready to serve.
Prepare salad:
Stir red kidney beans, baby spinach, green cabbage, cooked brown rice, cilantro, and salt and pepper. Set aside until ready to serve.
Cook tempeh:
Brush both sides of the tempeh with melted coconut oil and coat with jerk seasoning.
Place tempeh block in an oil-coated skillet over medium heat. Cook 4 minutes, or until the bottom is crisp and browned. Flip and cook an additional 4 minutes, or until the other side is crisp and browned.
Use a spatula to transfer the tempeh to a cutting board and slice into pieces.
Serve:
Divide salad and tempeh pieces between plates and spoon mango salsa on top. Serve with remaining salsa if desired.
Notes
Meal prep: make the salsa, salad, and tempeh up to 2 days in advance if desired, but store mango salsa separately to prevent sogginess.