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.
Allergen Note: Contains soy.
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.
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.
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.
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.
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.