Caribbean Jerk Tempeh Bowl

Rinse the rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until all the liquid is absorbed. Fluff with a fork and set aside.

Peel the sweet potato and cut it into 1/2-inch cubes, keeping the pieces uniform in size so they roast evenly. Toss with a tablespoon of coconut oil, salt, and black pepper.

Spread the sweet potato cubes in a single layer on a parchment-lined baking sheet. Roast at 400°F for 20-25 minutes, flipping halfway through, until the edges are caramelized and the centers are fork-tender.

Slice the tempeh into 1/4-inch thick strips. In a bowl, toss the strips with jerk seasoning, a squeeze of lime juice, and a clove of minced garlic until evenly coated.

Heat coconut oil in a skillet over medium-high heat. Cook the seasoned tempeh strips for 3-4 minutes per side until deeply browned and caramelized, with a slightly crispy exterior. Transfer to a plate.

Shred the cabbage thinly using a sharp knife or mandoline. Toss with a squeeze of orange juice, a splash of lime juice, and a pinch of salt. Let the slaw sit for 5 minutes to soften slightly and absorb the citrus flavors.

Divide the rice between bowls and arrange the roasted sweet potato, seared jerk tempeh, and citrus cabbage slaw alongside. Garnish with sliced scallions, a wedge of lime, and any remaining orange segments. Serve immediately.