20 min active25 min total3 servings

Jerk Tempeh with Plantains & Nectarine Salsa

Catch island vibes with this easy sheet-pan dinner, featuring marinated tempeh and fluffy plantains. Instead of mango, seasonal stone fruit stars in a sweet, spicy, and tantalizing salsa.

Ingredients Included

  • Tempeh
  • Jerk marinade
  • Plantains
  • Nectarines
  • Cilantro
  • Lime
  • Jalapeño
  • Cooked black-eyed peas
  • Cooked brown rice

You'll Need

  • Canola oil
  • Salt
Allergen Note: Contains soy.

Step 1

Preheat the oven to 450°F. Pull out a baking sheet lined with foil or a cast-iron skillet. Slice the tempeh, place in a bowl, drizzle with the jerk marinade, and toss to coat. Arrange in the pan.

Step 2

Peel the plantains and cut them into 1-inch chunks. Place the plantains in a bowl, drizzle with 1 tablespoon canola oil, season with a pinch of salt, and toss to coat. Arrange around the tempeh in the pan. Roast until the plantains are soft and creamy, about 20 minutes.

Step 3

Meanwhile, dice the nectarines, cutting around and discarding the pit. Pick a handful of cilantro leaves, toss the stems, and chop the leaves. In a bowl, stir together the nectarines and cilantro with the juice of ½ lime and a pinch of salt. Mince the jalapeño, and add it according to taste, depending on how much heat you like.

Step 4

Toward the end of roasting, in a small saucepan over medium heat, reheat the black-eyed peas with a splash of water, about 3 minutes. Reheat the brown rice in the microwave, according to package instructions.

Step 5

Place the jerk tempeh on plates, with the plantains, black-eyed peas, and rice on the side. Spoon the nectarine salsa over everything and serve warm.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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