Jerk Tempeh Bowl

Method

1. Transfer all the jerk marinade ingredients to a small blender and blend until smooth. Add the tempeh to a dish and pour over the marinade, then use your hands to mix the tempeh until every piece is covered in the marinade. Cover and leave in the fridge for at least 2 hours.
2. When the tempeh is ready, transfer the panko breadcrumbs to a plate and mix in the all-purpose seasoning. Next add the flour to a separate plate and transfer the plant-based milk to a shallow bowl.
3. Preheat the oven to 180°C / 356°F fan-assisted. Coat the tempeh first in the flour, then dip it in the milk until it’s fully coated, before rolling it in the breadcrumbs until it’s fully coated. Repeat until all the tempeh is covered in breadcrumbs. Transfer the breaded tempeh to a large baking tray. Transfer the plantain to a bowl and lightly drizzle with vegetable oil, then add it to the baking tray. Bake the tempeh and plantain for 25-30 minutes.
4. Meanwhile, add the basmati and kidney beans to a saucepan and pour in the light coconut milk along with 2 tbsp of water. Add a pinch of salt and give everything a stir. Bring to a gentle boil, then lower and simmer with the lid on for 10-15 minutes or until the rice is cooked. Combine the coleslaw ingredients with pinches of salt and pepper in a bowl, then leave to one side.
5. When everything is ready, add the rice to the bowls, followed by the coleslaw, coriander, breaded jerk tempeh and plantain. Top with the spring onion and squeeze over fresh lime to finish! Epic.