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      1. Preheat your oven to 375°F.

      2. Bring a kettle or pot of water to a boil. You will need at least 1 cup of boiling water. Once the water is hot, combine your couscous and 1 cup of boiling water in a bowl. Cover and let it sit for approximately 10 minutes. Fluff with a fork.For

      GF option:Bring your quinoa and 1 cup of water to a boil. Once boiling, turn down the heat to a simmer, cover, and let it sit for 11 minutes.

      3. Cut your veggies as shown below. Dice your cilantro and fold into your salsa if you like cilantro. you can also use as garnish over whole dish.

      4. Toss your cubed tempeh and cabbage in a splash of oil and transfer them to a lined baking sheet. Cook in the oven for approximately 17 minutes or until they are well browned on the edges. Take out the baking sheet 3/4 of the way through the cooking time and give it a mix to ensure even cooking.

      When your vegetables have approximately 5 minutes left on the oven timer, heat a large pan over medium-high heat and add your jerk marinade. The marinade should be just bubbling. Add in your roasted tempeh when it is finished cooking in the oven and let it cook for about 5 more minutes or until the sauce is clinging onto the tempeh.

      Build your bowl by starting with couscous at the bottom. Layer with jerk tempeh, roasted cabbage, spinach, and mango salsa. Garnish with a drizzle of sour cream and sprinkle pumpkin seeds on top.

      6. Enjoy! 😋 😋👌