Preheat your oven to 375°F.

For couscous: Bring at least 1 cup of water to a boil. Combine the couscous and 1 cup of boiling water in a bowl, cover, and let sit for 10 minutes. Fluff with a fork.

For GF option: Bring 1 cup of water and quinoa to a boil. Reduce to a simmer, cover, and cook for 11 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss the cubed tempeh and cabbage with a splash of oil, then spread them on a lined baking sheet. Bake for about 17 minutes, stirring 3/4 of the way through, until evenly browned on the edges.

When your vegetables and tempeh have about 5 minutes left in the oven, heat a large pan over medium-high heat. Add your jerk marinade and bring it to a gentle bubble. Once the roasted tempeh and vegetables are finished cooking, transfer the tempeh to the pan. Cook for an additional 5 minutes, stirring occasionally, until the sauce coats evenly.

Start with a base of couscous at the bottom of your bowl. Add layers of jerk tempeh, roasted cabbage, fresh spinach, and mango salsa. Finish with a drizzle of sour cream and a sprinkle of pumpkin seeds for the perfect touch.