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You are here: Home » Salads

Jamaican Jerk Tempeh Mango Bowl

May 22, 2017 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review

Jamaican Jerk Tempeh Mango Bowl. A light, spice and flavor filled dish that has the perfect balance of sweet, tangy and spicy. Ideal for a summer Meatless Monday!

Birds eye view of the Jamaican Jerk Tempeh Mango Bowl over a yellow cloth napkin

What is Jamaican Jerk Seasoning?

Jamaican jerk spice is spicy rub/seasoning of Jamaican origin that is made by mixing allspice, cinnamon, cayenne, garlic powder, onion powder, crushed red pepper flakes, salt, sugar, thyme, ginger and nutmeg. Some mixes use all of these spices, and others use only some of them.

Diced tempeh cooked with jerk seasoning

Since we love playing around with spices, we have created our own combination, that we've used on this delicious, flavor bursting baked tempeh. Combined with crisp cucumber and shredded carrots, sweet mango, fresh mint and cilantro, this Jamaican Jerk Tempeh Mango Bowl is a light, protein packed one bowl meal perfect for the warm months ahead.

Jamaican Jerk Spice ingredients in a metal wide bowl

Do you have your own Jamaican Jerk seasoning mix, or any other spice mix you love? Share it with us! Leave a comment, or share it on our Facebook or Instagram pages !

Jamaican Jerk Spice in a glass jar
Did you like this Jamaican Jerk Tempeh Mango Bowl recipe? Leave us a rating! Did you love it? Share it or leave us comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
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Jamaican Jerk Tempeh Mango Bowl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: https://mayihavethatrecipe.com
  • Total Time: 40 mins
  • Yield: 4
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Description

Jamaican Jerk Tempeh Mango Bowl. A light, spice and flavor filled dish that has the perfect balance of sweet, tangy and spicy. Ideal for a summer Meatless Monday! Check out our other vegan dinner recipes under 300 calories


Ingredients

  • 8 oz tempeh, cut into bite size triangles
  • 2 teaspoon olive oil
  • 1 large mango, cubed
  • ½ seedless cucumber, peeled and sliced, or 2-3 Persian cucumbers, peeled and sliced
  • ½ cup chopped cilantro
  • 2 ½ cups shredded carrots
  • 20 mint leaves, torn by hand
  • Jerk Seasoning:
  • ¾ teaspoon dried thyme
  • ¾ teaspoon sweet paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger powder
  • Honey Lime Dressing
  • ¼ cup lime juice
  • 1 tablespoon honey, agave or maple syrup
  • 2 teaspoon Dijon mustard
  • 2 teaspoon olive oil


Instructions

  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper
  2. Bring water to a boil in a medium saucepan. Add the tempeh and boil for 5 minutes. Drain well and set aside.
  3. While tempeh cooks, prepare the jerk seasoning by combining all the spices together in a bowl.
  4. To prepare the dressing, whisk all the ingredients together in a small bowl until well combined. Refrigerate until ready to use
  5. Combine the tempeh and the jerk seasoning in a bowl and gently toss it, so the tempeh is well coated. Transfer it to the lined baking sheet, drizzle 2 teaspoons of olive oil and bake for 20 minutes
  6. To assemble the bowl, divide the mango, cucumbers, cilantro, carrots, mint leaves and tempeh in 4 separate bowls. Drizzle dressing on top before serving
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Entree
  • Cuisine: Kosher / Vegan

Nutrition

  • Serving Size: ¼ salad
  • Calories: 237
  • Sugar: 16.2
  • Sodium: 382
  • Fat: 8.7
  • Saturated Fat: 1.5
  • Unsaturated Fat: 5.8
  • Trans Fat: 0
  • Carbohydrates: 31
  • Fiber: 8.8
  • Protein: 12.8
  • Cholesterol: 0

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Miriam

    May 22, 2017 at 1:03 pm

    Please excuse the ignorance, but what is the difference between tempeh and tofu?

    Reply
    • Vicky & Ruth

      May 22, 2017 at 2:20 pm

      Hi Miriam,
      Tempeh if made from fermented soybeans, grains and sometimes seeds. Tofu is made from soy milk. They have completely different textures and flavor. Tempeh is more dense, hearty and a little nutty. Tofu is much softer and creamier, and it's flavor is more neutral. Hope this helps!

      Reply
  2. cindy faust

    July 24, 2020 at 8:10 am

    Am making this right now for Shabbos lunch! Substituting tofu for the tempeh- what a great meal for guests!! Can't wait to eat it-YUM!

    Reply
    • Vicky & Ruth

      August 02, 2020 at 8:48 pm

      We hope your guests enjoyed the Jamaican Jerk Tofu.

      Reply
  3. Joyce

    August 04, 2020 at 8:51 pm

    This is delicious!!!!
    The flavoring is wonderful, sooooo tasty and the lightness from the lime dressing is a real summer treat.
    I added some sliced cabbage and put it all over some basmati rice. All to say - thank you!!!!
    Joyce

    Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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