Jerk Tempeh Bowls with Mango-Tahini Sauce

By Jamie Vespa

Jerk Tempeh Bowls with Mango-Tahini sauce are a vegan and gluten-free option for weeknight dinners or meal prep lunches.

Ingredients

• 1 8-oz. pkg. tempeh, sliced into triangular cubes
• 3 Tbsp. lower-sodium tamari or 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 dry white rice
• 2 cups lower-sodium 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)
• 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. 1

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

2. 2

   Meanwhile, prepare Mango-Tahini Sauce by combining mango, tahini, lemon juice, ginger, salt, turmeric, and cayenne in a food processor. Blend for 1 minute, adding up to 3 Tbsp. water to thin out, until sauce is smooth. Set aside.

3. 3

   Cook rice according to package instructions in vegetable broth. Once liquid is absorbed and rice can be fluffed with a fork, 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. 4

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

5. 5

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