Jerk Tempeh Bowl

Instructions

1. Slice the tempeh into triangles approximately 15mm / 0.5″ wide. Transfer to a dish.
2. Peel the ginger and garlic cloves. Slice the scotch bonnet in half and remove the stem and seeds. Slice the roots off the spring onion and roughly chop the bulbs and tops. Transfer everything, including all the remaining jerk marinade ingredients, to a small blender and blend until smooth. Then pour the marinade over the tempeh and use your hands to mix the tempeh until every piece is covered in the marinade. Cover and leave to marinate in the fridge for at least 2 hours.
3. When the tempeh is ready, transfer the panko breadcrumbs to a plate and mix in the all-purpose seasoning. Next add the flour to a separate plate and transfer the plant-based milk to a shallow bowl.
4. Preheat the oven to 180°C / 356°F fan-assisted.
5. Using one hand, pick up a piece of tempeh and coat it in the flour. Then, using the same hand, dip it in the milk until it’s fully coated, before dropping it on top of the breadcrumbs. Switching hands, use your fingers to sprinkle breadcrumbs over the piece of tempeh, then roll it in the breadcrumbs until it’s fully coated. Repeat until all the tempeh is covered in breadcrumbs.
6. Transfer the breaded tempeh to a large baking tray. Next, peel and slice the plantain 1cm thick and transfer to a bowl. Lightly drizzle with vegetable oil, then add the plantain to the baking tray. Bake the tempeh and plantain for 25 minutes.
7. Meanwhile, rinse the basmati under cold water in a sieve until the water runs clear. Drain and rinse the kidney beans, then transfer both to a saucepan and pour in the light coconut milk along with 2 tbsp of water. Add a pinch of salt and give everything a stir. Bring it to a gentle boil, then lower and simmer with the lid on for 10-15 minutes or until the rice is cooked, then take it off the heat and leave the saucepan to one side.
8. Next thinly slice the white and red cabbage, and slice the carrots into thin batons. Transfer the veggies to a mixing bowl and add the juice and zest from the lime, along with pinches of salt and pepper. Give it a mix, then leave to one side.
9. Finally, pick the coriander leaves off their leaves and roughly chop a quarter of them. Then slice the lime into quarters and thinly slice the spring onion.
10. When everything is ready, add the rice to the bowls, followed by the coleslaw, coriander leaves, breaded jerk tempeh and plantain. Top with the chopped coriander leaves, spring onion and squeeze over fresh lime to finish! Epic.