Jerk Tempeh Bowl

We use our very own homemade jerk marinade, along with a simple and fresh DIY coleslaw to create this gorgeous bowl.

Ingredients

-1 people+

Metric

Method

1. 1

   Put all the jerk marinade ingredients into a small blender and blend until smooth. Put the tempeh into 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. 2

   When the tempeh is ready, transfer the panko breadcrumbs to a plate and mix in the all-purpose seasoning. Put the flour on a separate plate and pour the plant-based milk into a shallow bowl.

   
3. 3

   Preheat the oven to 180°C fan / 400°F. Coat the tempeh first in the flour, then dip it in the milk until it’s fully coated, then roll it in the breadcrumbs until it’s fully coated. Repeat until all the tempeh is covered with breadcrumbs. Transfer the breaded tempeh to a large baking tray. Put the plantains into a bowl and lightly drizzle with vegetable oil, then add to the baking tray. Bake the tempeh and plantain for 25–30 minutes.

   
4. 4

   Meanwhile, put the basmati and kidney beans into a saucepan and pour in the light coconut milk along with 2 tablespoons 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. 5

   When everything is ready, serve the rice into bowls, followed by the coleslaw, coriander, breaded jerk tempeh and plantain. Top with the spring onions and squeeze over fresh lime to finish! Epic.