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
Scale
- 8 oz tempeh, cut into bite size triangles
- 2 tsp olive oil
- 1 large mango, cubed
- 1/2 seedless cucumber, peeled and sliced, or 2-3 Persian cucumbers, peeled and sliced
- 1/2 cup chopped cilantro
- 2 1/2 cups shredded carrots
- 20 mint leaves, torn by hand
- Jerk Seasoning:
- 3/4 tsp dried thyme
- 3/4 tsp sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 tsp salt
- 1/4 tsp allspice
- 1/4 tsp red pepper flakes
- 1/4 tsp cinnamon
- 1/4 tsp ginger powder
- Honey Lime Dressing
- 1/4 cup lime juice
- 1 tbsp honey, agave or maple syrup
- 2 tsp Dijon mustard
- 2 tsp olive oil
Instructions
- Preheat the oven to 375F. Line a large baking sheet with parchment paper
- Bring water to a boil in a medium saucepan. Add the tempeh and boil for 5 minutes. Drain well and set aside.
- While tempeh cooks, prepare the jerk seasoning by combining all the spices together in a bowl.
- To prepare the dressing, whisk all the ingredients together in a small bowl until well combined. Refrigerate until ready to use
- 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
- 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: 1/4 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