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Jerk-spiced tempeh grain bowls with mango-tahini sauce

Jerk Tempeh Bowls with Mango-Tahini Sauce

Jerk Tempeh Bowls with Mango-Tahini sauce are a vegan and gluten-free option for weeknight dinners or meal prep lunches.
Course Vegetarian
Cuisine asian, jamaican
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 415kcal


  • 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
  • **Mango-Tahini Sauce**
  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1g | Calories: 415kcal | Carbohydrates: 60g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Sodium: 790mg | Fiber: 6g | Sugar: 9g