Caribbean Winter Warm Bowl with Tempeh

Peel and cube the sweet potato into 2cm pieces, toss with 1 tbsp coconut oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper, and roast at 210°C/410°F for 25 minutes until the edges are deeply caramelized and the flesh is fork-tender.

Slice the tempeh into thick strips, coat generously with the jerk seasoning, and sear in 1 tbsp coconut oil over medium-high heat for 3 minutes per side until a dark, smoky crust forms and the spices become fragrant and toasty.

Drain and rinse the black beans, then simmer with the coconut milk, fresh thyme sprigs, 1/4 tsp fine sea salt, and 1/4 tsp black pepper over medium heat for 8 minutes, stirring occasionally until the sauce reduces to a velvety, creamy consistency.

Slice the ripe plantain on the diagonal into 1cm rounds and fry in the remaining 1 tbsp coconut oil over medium heat for 2 minutes per side until deeply golden and yielding sweet, caramel-soft bites.

Mince half the scotch bonnet pepper, combine with the juice of the blood orange and the lime, and stir until the drizzle is fiery, floral, and tangy with a sunset-orange hue.

Spoon the coconut black beans into bowls, layer on the roasted sweet potato and jerk tempeh strips, tuck in the fried plantain slices, and finish with the scotch bonnet-citrus drizzle.