It's a tofu 'jerked' to perfection in a meatless grain bowl. All of which will make your tastebuds dance for joy and the addition of roasted sweet potatoes brings surprise twist!

Ingredients

• 2 cups white rice
• 4 cups water
• Cubed peeled sweet potato (1 large)
• 3 tablespoons coconut oil or vegetable oil, divided as needed
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1 (14 ounce) package extra firm tofu
• 15 ounce can black beans, drained and rinsed
• 1 teaspoon jerk seasoning, or to your taste
• 2 tablespoons jerk marinade

Directions

Step 1

Place water and rice in a saucepan, and bring to boil. Simmer, covered, 20 to 25 minutes until rice is tender and water has been absorbed, reduce heat to medium low. Keep warm.

Step 2

In a separate bowl, mix all ingredients until well combined, then in a large bowl, combine all dry ingredients.

Step 3

Rub 1 tablespoon of oil on cubed sweet potatoes. It's spread evenly on a baking sheet.

Step 4

Sweet potatoes should be roast in the preheated oven, 15 to 20 minutes until tender but not too soft.

Step 5

In a cast iron skillet, heat 1 tablespoon coconut oil up to low heat and add red, green and orange bell peppers and saute 2 to 3 minutes. Set aside and remove from the skillet.

Step 6

To the same skillet add remaining 1 tbsp coconut oil. Add tofu evenly. Then cook for 2 mins, flip them over and gently place on the other side. Turn occasionally and continue cooking until edges of tofu are a little crisp, about 6 to 8 minutes.

Step 7

Mix in jerk marinade on tofu, making sure the tofu is totally covered. When your tofu caramelize from the marinade, set aside.

Step 8

Place warm black beans in a microwave safe dish, heat in microwave until hot, about 2 to 3 minutes, stirring every 30 seconds.

Step 9

Assemble grain bowls: From here cut tofu, peppers, and sweet potatoes up into pieces and divide rice, tofu, peppers, sweet potatoes, and black beans evenly amongst each individual serving bowl.