Jerk Tempeh with Black Beans and Quinoa

27 Jun

I don’t know about you, but the warm weather always makes me want spicy food. Apparently, warming foods, those made with spicy ingredients, actually help to regulate the body’s internal temperature when our climate becomes warmer. How does it work?

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

“Chilis like cayenne, jalapeño, and habanero peppers get their heat from the chemical capsaicin, which acts as an irritant for certain animals—including humans. When you ingest capsaicin, it triggers a neural response from your body.

“As Yale professor Barry Green explained in Scientific American: ‘…spicy foods excite the receptors in the skin that normally respond to heat…The central nervous system reacts to whatever the sensory system tells it is going on. Therefore, the pattern of activity from pain and warm nerve fibers triggers both the sensations and the physical reactions of heat, including vasodilation, sweating, and flushing.’

“The ‘burn’ you feel in your mouth from eating spicy food can be followed by a similar warming sensation across the rest of your body, causing you to sweat as you eat. Sweating is one of the primary methods the human body has to regulate its temperature—specifically, it’s the evaporation of sweat that removes heat from your body. So as long as you stay hydrated while eating spicy food, the perspiration that comes from enjoying a good three-alarm chili will force your body to cool itself quickly and more efficiently.” – Quartz’s Jean-Luc Bouchard.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Well, bring on the hot sauces, dried spices, and jalapeños! This recipe for jerk tempeh with black beans and quinoa can easily be modified to your preferred spice level. In the mood for a good sweat? Kick it up a notch when you make the black beans and quinoa! The recipe, as listed, will result in a dish that has just enough heat.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

This also comes together quickly, so you can spend more time sweating while eating, than sweating while cooking 😉 Prepared jerk sauce, of which I used a version from an African-Jamaican fusion restaurant in Milwaukee (shout-out to Irie Zulu!), makes this dinner come together in a flash. No need to marinade the tempeh – the sauce will bake in after 15 minutes in the oven. And the stove top black beans and quinoa take 25 minutes, tops. A healthy, hearty, delicious dinner really can be ready in 30 minutes!

This recipe was also created as part of #CookoutWeek 2017. Be sure to enter the giveaway by July 1 at 11:59 PM est for your chance to win this prize pack, valued at over $400! Enter by following our sponsors and bloggers on social media via a Rafflecopter giveaway


Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Jerk Tempeh with Black Beans and Quinoa

Serves 4

  • 2 packages tempeh
  • 1/2 C prepared Jamaican Jerk sauce
  • 1 tsp avocado oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 C bell pepper, minced
  • 1/2 C uncooked quinoa
  • 1-1/2 C vegetable stock or wheat beer
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne powder
  • Sea salt and black pepper, to taste
  • 2 C cooked black beans

Preheat oven to 350. Line a small baking sheet with foil and grease with a spray oil.

In a stock pot, heat the avocado oil over medium-high. Add the minced onion, garlic, and bell pepper and saute for five minutes. Add in the uncooked quinoa and saute another two minutes.

Then, add the stock or beer, bring to a boil, cover with the lid, and reduce heat to simmer for 20 minutes.

While the quinoa cooks, cut the block of tempeh in half so you have two thin blocks. Then, cut them into bite-sized triangles. Transfer to the prepare baking sheet. Spoon about 1/2 tsp of the Jamaican Jerk sauce onto each piece and spread around with the back of the spoon. Bake at 350 for 10 minutes, then remove, flip the pieces over with a spatula, and spoon another 1/2 tsp of the sauce on the other side of each piece. Return to the oven for 5 minutes.

Once the quinoa finishes cooking, stir in the spices and black beans.

Divide the black beans & quinoa equally among four plates, and then add the jerk tempeh. Serve with fresh vegetables.

An InLinkz Link-up

As one of the bonus entries in the giveaway, leave a comment on this blog post…what dish do you look forward to most at a cookout? I love my Oma’s potato salad!

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18 Responses to “Jerk Tempeh with Black Beans and Quinoa”

  1. Abbey Sharp June 27, 2017 at 1:21 pm #

    What an awesome meatless meal and packed with protein and flavour! Awesome giveaway too! Thanks for the recipe 🙂

  2. Wendy June 27, 2017 at 1:51 pm #

    Believe it or not, I have never had tempeh….this may all change now with this recipe.

  3. GiGi Eats Celebrities June 28, 2017 at 5:01 pm #

    Way to prove that vegetarian can be DELICIOUS!

  4. Carmy @ carmyy.com June 28, 2017 at 5:09 pm #

    I’ll have to show this to the mister and see if he wants to make it!

  5. Chrissy Carroll June 28, 2017 at 5:18 pm #

    I’m pretty much a fan of jerk flavored ANYTHING. It’s soooo good! Whether it’s a sauce or spice rub, the jerk seasonings always add so much flavor.

  6. Deborah @ Confessions of a mother runner June 28, 2017 at 7:18 pm #

    I love spicy tempeh and this looks great!

  7. Miss Whisk (@Miss_Whisk) June 28, 2017 at 8:52 pm #

    I love spicy and jerk flavored foods! This is calling my name.

  8. Natalie June 29, 2017 at 1:58 pm #

    Perfect. It’s nutritious and super healthy. I’m saving this to try.

  9. Tara @ A Daily Dose of Fit June 29, 2017 at 8:59 pm #

    Mmmmm, spicy. This looks great!

Trackbacks/Pingbacks

  1. 4th of July Recipe Roundup | Eat, Drink, Be Healthy! - June 30, 2017

    […] Jerk Tempeh with Black Beans and Quinoa from Eat, Drink, Be Healthy! […]

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