Vegan (or Not) Caribbean Bowl
This easy vegan Caribbean bowl can be adapted for carnivores, and features Jamaican-inspired flavors like jerk, coconut, sauteed greens, and more. 4 simple steps to a healthy, tasty dinner.
Servings Prep Time
3-4mains 25minutes
Servings Prep Time
3-4mains 25minutes
  1. Mix all ingredients together. Halve tempeh down center, then cube. If using other protein, cut in uniform slices or cubes. Add protein to marinade and let soak for a minimum of 30 minutes.
  1. While protein marinades, begin rice. Add liquids, rice, coconut, and salt to medium saucepan. Bring to a boil over medium high heat. Reduce heat to simmer/medium low, and cover for 20 minutes. Turn of heat and let rice stand.
  1. While rice cooks, slice collards or kale very thin. Separately, slice thin or shred cabbage, and julienne red pepper. Place cabbage and red pepper in a bowl; squeeze on half a lime. Thinly slice remaining lime for garnish if desired.
  1. Heat pan over medium high heat, then add coconut oil. Remove tempeh or other protein from marinade and place in hot oil, browning well on each side. If you feel you need more oil, drizzle in another teaspoon or so of sesame oil. Squeeze in half an orange.
  2. Remove tempeh from pan. Add dark greens, and pour in marinade. Sauté over low heat until desired doneness, approximately 10 minutes. Place rice, protein, raw veggies, cooked veggies, and garnish on the plate or in the bowl as you like. Add desired garnishes.

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