Jerk Tempeh Bowl with Coconut and Lime Quinoa and a Charred Corn and Avocado Salsa

It looks like the beautiful weather that we have been enjoying has disappeared for the time being and been replaced by rain, but on the bright side, this means more jobs around the house will be achieved and of course more cooking and baking.

I do find if I can’t go out that I can’t help myself than be in the kitchen so I have been whipping up more recipes which I will be sharing with you but firstly I want to share this easy and almost tropical recipe with you using some simple ingredients.

Jerk is a great seasoning and easily picked up in supermarkets and I find it works so well with vegetarian options such as tempeh or tofu but also works beautifully with meat such as pork belly or chicken so this dish is pretty adaptable to what you have at home.

If you don’t have quinoa, don’t worry, just make up a batch of long grain rice or even Jasmin rice. And using corn from the freezer Makes this a really simple dish.

Jerk Tempeh with coconut quinoa and a charred corn and avocado salsa

1 block plant power tempeh

2 tsp jerk seasoning

1/2 cup quinoa

1 cup water

1/4 cup desiccated coconut

1 lime

1/ cup sweetcorn

1 avocado

6 cherry tomatoes


In a bowl add the the jerk seasoning and some olive oil to produce a marinade along with some salt and add the chopped tempeh (cut into small chunks) And leave to marinate for around 30 minutes

In a pan add a little olive oil over a medium heat and once hot add the quinoa along with some salt and toast the quinoa slightly and then add in the water And the juice of half a lime. Turn the heat low (to a gently simmer) pop the lid on and cook for approx 20 minutes until the quinoa has absorbed the water. When cooked season well, add the toasted desiccated coconut and Lime zest and stir through.

In a small pan add the corn and cook until it starts to char on the edges and then remove and add to a bowl along with the avocado cut into small pieces, tomato cut into small pieces, lime zest, salt and chopped coriander.

You can cook the tempeh either in the oven for approximately 29 minutes or your can pan fry until juice and crisp.

Serve the coconut quinoa, topped with the Jerk Tempeh and then add the delicious salsa. I served ours with more roasted veggies too but you could also serve with some warm flatbreads, sweet potato fries or whatever you fancy.

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