Jerk Sauce

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 4 medium garlic cloves, minced
• 1 heaping tablespoon minced fresh ginger
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili flakes (or less for a milder heat)
• 1/4 cup freshly squeezed lime juice (from 1 juicy lime)
• 3 tablespoons tamari
• 2 tablespoons brown sugar, coconut sugar, or maple syrup
• 2 tablespoons water, if needed

ROASTED VEGETABLES

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch broccoli, chopped into florets (approx. 4 cups)
• 1 red bell pepper, diced
• 1/2 a red onion, thinly sliced
• 1 1/2 tablespoons extra virgin olive oil, divided
• Couple pinches each fine sea salt and freshly ground black pepper

TOFU

• 1 (454 gram) block organic firm or extra firm tofu, sliced into triangles, chopped into cubes, or crumbled, depending on your preparation method (see instructions)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon tamari
• 1 tablespoon arrowroot starch
• 1/3 cup+ Jerk Sauce

Quinoa

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/4 teaspoon fine sea salt

Hemp Ranch

• 3/4 cup hemp hearts (hulled hemp seeds)
• 1/4 cup freshly squeezed lime or lemon juice, or to taste
• 1 tablespoon nutritional yeast
• 1 large garlic clove
• 1/2 tablespoon pure maple syrup
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 1/2 cup fresh herbs (I used cilantro)
• 1/4 cup water, plus more as needed