Refer to this Caribbean jerk tempeh bowl recipe
The Caribbean jerk tempeh bowl is a vibrant, flavorful dish that brings Caribbean flavors to your table, using no meat or eggs. Originating from the Caribbean islands' rich culinary traditions, it features tempeh as a protein substitute, perfect for vegetarians and vegans. Infused with spices and accompanied by various vegetables, it's both nutritious and delicious. Let's get cooking.
Gather the following ingredients
For this recipe, you'll need a 200-gram block of tempeh, two tablespoons soy sauce, one tablespoon maple syrup, one teaspoon allspice, half a teaspoon cayenne pepper (to taste), one teaspoon dried thyme, two minced garlic cloves, lime juice, and salt. For the bowl: one cup brown rice, an avocado (sliced), half a cup black beans, a sliced red bell pepper, and cilantro for garnish.
Preparing the tempeh marinade
Begin by cutting the tempeh into your preferred shape, either cubes or thin slices. In a mixing bowl, whisk together soy sauce, maple syrup, allspice, cayenne pepper, dried thyme, minced garlic, lime juice, and a pinch of salt until well combined. Thoroughly coat each piece of tempeh in this marinade. Let the tempeh marinate for at least 30 minutes to fully absorb the flavors.
Cooking the tempeh
After marinating, heat a skillet on medium and add the tempeh with the remaining marinade. Cook for five to seven minutes on each side until browned and caramelized. Watch closely to prevent burning and ensure even cooking. This process helps in achieving a flavorful and appealing texture for the tempeh, enhancing the overall taste of the dish.
Assembling the bowl
While the tempeh is cooking, prepare your bowl components. Cook the brown rice following package instructions. Slice an avocado. Rinse canned black beans or warm them if cooked from scratch. Also, cut a red bell pepper into thin strips. This preparation ensures each element of your Caribbean Jerk Tempeh Bowl is ready for assembly, enhancing the dish's flavors and textures.
