If you're craving bold island flavors without the meat, these Vegan Jerk Tempeh Bowls with Rice and Beans bring the heat, the depth, and the satisfaction you expect from traditional Caribbean food—minus the animal products. This is not just another tofu bowl or a sad salad pretending to be a meal. This bowl is a full-on flavor bomb, layered with spicy-sweet jerk-marinated tempeh, fluffy coconut rice, seasoned black beans, and quick-pickled veggies for a punchy finish. Whether you’re a long-time fan of vegan Caribbean food or just exploring plant-based alternatives to classic Jamaican recipes, this one deserves a permanent spot in your rotation.
Vegan Jerk Tempeh Bowls with Rice and Beans
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Caribbean
Non-stick skillet or cast-iron pan For searing the marinated tempeh with a charred crust
Medium saucepan For cooking coconut rice and beans
Mixing bowls For marinating and pickling
Knife and Cutting Board For prepping vegetables and tempeh
Measuring cups and spoons
For the Jerk Tempeh
- 1 8-ounce package tempeh, sliced into thin strips or cubes
- 2 tablespoons olive oil
- 3 tablespoons jerk marinade homemade or store-bought
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- Juice of 1 lime
Homemade Jerk Marinade (if making your own)
(This quick jerk sauce recipe brings out real depth in your vegan protein.)
- 1 tablespoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon ground thyme or 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- 2 cloves garlic minced
- 1 Scotch bonnet or habanero pepper use half if you prefer less heat
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1/4 cup chopped green onions
- 1 tablespoon grated ginger
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Coconut Rice and Beans
- 1 cup jasmine or basmati rice
- 1 cup canned coconut milk
- 1 cup water
- 1 15-ounce can black beans, drained and rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon allspice
For the Pickled Veggies (optional but highly recommended)
- 1/2 cup thinly sliced red onions
- 1/2 cup julienned carrots
- 1/2 cup shredded cabbage
- 1/4 cup white vinegar
- 1 tablespoon sugar
- Pinch of salt
Toppings
- Sliced avocado
- Fresh cilantro or parsley
- Lime wedges
- Scotch bonnet hot sauce optional, but highly traditional
Step 1: Prep and Marinate the Tempeh
Slice your tempeh into thin strips or bite-sized cubes. If desired, steam it for 10 minutes to reduce bitterness—this step is optional but helpful for those new to tempeh. While the tempeh steams or rests, mix the jerk marinade ingredients in a bowl or use your favorite store-bought version from the Caribbean aisle.
Toss the sliced tempeh in the marinade along with olive oil, soy sauce, maple syrup, and lime juice. Let it sit for at least 20 minutes—overnight if you're after maximum jerk flavor. This base works great for vegan BBQ recipes and carries all the depth you’d expect from classic jerk pork recipes.
Step 2: Make the Coconut Rice and Beans
Rinse the rice under cold water to remove excess starch. In a saucepan, combine the rice, coconut milk, water, salt, thyme, and allspice. Bring to a boil, then reduce to a simmer, cover, and cook for about 10–12 minutes until the rice is fluffy.
Stir in the drained black beans, cover, and let sit for another 5 minutes off heat. The steam will finish softening everything together. This rice and bean combo is a beloved staple in many Caribbean recipes and is the perfect counterpart to jerk proteins.
Step 3: Quick-Pickle the Veggies
In a small bowl, combine vinegar, sugar, and salt. Stir until dissolved. Add the onions, carrots, and cabbage, then mix to coat. Let sit at room temperature while everything else cooks. These tangy veggies add crunch and cut through the richness of the dish—common in many vegan Jamaican food setups.
Step 4: Cook the Tempeh
Heat a non-stick skillet over medium-high heat. Add a drizzle of oil, then cook the marinated tempeh in a single layer. Let it sear for about 3–4 minutes on each side until golden brown and slightly crispy.
If using a grill pan, press the tempeh down to get nice grill marks—like you’d find in a traditional jerk chicken meal.
Step 5: Assemble the Bowls
Scoop coconut rice and beans into your bowls. Layer on the jerk tempeh. Add a handful of pickled veggies, some avocado slices, and fresh herbs. Finish with a drizzle of hot sauce or a fresh squeeze of lime. The result is a rainbow of textures, temperatures, and deep, spicy flavor.
Pairings
These jerk tempeh bowls are wonderfully versatile and pair well with both traditional and contemporary dishes:
- Plantains: Fried or baked, they bring a touch of sweetness that cools down the heat from the jerk marinade.
- Mango Salsa: The fresh sweetness of mango balances the savory spices and adds a bright Caribbean flair.
- Caribbean Slaw: A tangy cabbage slaw with citrus and a pinch of sugar makes a crisp counterpoint.
- Sorrel Drink or Hibiscus Iced Tea: Refreshing and classic, perfect for washing down spicy bites.
- Coconut Cornbread: A hearty side that nods to Southern and Caribbean fusion, excellent with jerk recipes of all kinds.
These pairings make the meal feel festive, like a backyard celebration or a tropical getaway—even if you're just sitting at your kitchen table.
FAQs
1. Can I use tofu instead of tempeh?
Absolutely. This dish adapts beautifully with tofu, especially extra-firm or super-firm varieties. Press the tofu to remove excess water, marinate it in the jerk sauce, and pan-fry or grill it just like you would for any caribbean tofu recipes or jerk tofu dishes.
2. Is this dish spicy?
Yes, but you control the heat. Scotch bonnet peppers are traditional in jamaican jerk seasoning, but you can reduce or omit them for a milder version. If using store-bought marinade, check the label for heat level.
3. What kind of rice works best?
Jasmine rice gives a slightly sticky texture perfect for bowls, while basmati offers a fluffier finish. You can also use brown rice for a nuttier, fiber-rich option—though it takes longer to cook.
4. How long does jerk tempeh last in the fridge?
Cooked jerk tempeh will keep in an airtight container in the fridge for 4–5 days. It’s great for meal prep and reheats well in a skillet or microwave.
5. Can I grill the tempeh instead of pan-frying it?
Yes! Grilled tempeh brings smoky depth and more char—much like what you'd find in a caribbean jerk chicken recipe or jerk pork. Just make sure to oil the grill grates to prevent sticking.
