Description
Enjoy a vibrant Jamaican Power Bowl Recipe loaded with flavors! Perfectly roasted veggies paired with quinoa make for a delightful meal. Try it now!
Ingredients
Scale
- 1 small butternut squash (about 1 lb)
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Homemade Jerk Seasoning
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Salt + Black Pepper
- 2 teaspoons Dried Thyme
- 2 teaspoons Brown Sugar
- 1 teaspoon Ground Allspice
- 1 teaspoon Dried Parsley
- 1 teaspoon Paprika
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Clove
- ¼ teaspoon Ground Cumin
- 2 lbs Baby Yukon Potatoes
- 1 lb Brussels Sprouts
- 8–10 Mini Sweet Peppers
- ¼ cup Extra Virgin Olive Oil
- 1 ½ tablespoons Sea Salt
- 1 ½ tablespoons Black Pepper
- 1 ½ tablespoons Dried Oregano
- 1 ½ tablespoons Dried Basil
- 1 ½ tablespoons Garlic Powder
- 1 ½ tablespoons Dried Parsley
- 1 ½ tablespoons Smoked Paprika
- 1 teaspoon Red Pepper Flakes
- 1 tablespoon Extra Virgin Olive Oil
- 1 (15 oz) can Kidney Beans, drained and rinsed
- 1 Carrot, peeled and chopped
- 1 ½ cups Full-Fat Coconut Cream or Milk
- 2 tablespoons Organic Vegetable Stock
- 2 Garlic Cloves, minced
- ½ Red Onion, diced
- 2 Scotch Bonnet Peppers, left whole
- 1 teaspoon Sea Salt
- (Pinch of Black Pepper)
- (1 teaspoon Dried Parsley)
- (1 teaspoon Dried Thyme)
- (½ teaspoon Smoked Paprika)
- (¼ teaspoon Ground Allspice)
- Cooked Quinoa
- 2 cups Herb Roasted Tomatoes
- Hass Avocado, peeled and diced
- Homemade Dairy-free Lemon Garlic Dressing
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Toss cubed butternut squash with olive oil and jerk seasoning in a large bowl. Spread on one baking sheet and roast for 25–30 minutes until tender.
- In the same bowl (no need to wash), mix halved Brussels sprouts, baby Yukon potatoes, and mini sweet peppers with olive oil and spices. Spread on the second baking sheet and roast for 15–20 minutes until golden.
- Sauté minced garlic, diced red onion, and chopped carrot in olive oil until fragrant.
- Stir in herbs and spices, then add kidney beans, vegetable stock, and coconut cream; bring to a gentle boil.
- Add whole scotch bonnet peppers and simmer for 8–10 minutes before removing them.
- Assemble bowls by placing cooked quinoa at the base and topping with roasted veggies and stew peas.
- Garnish with diced avocado and drizzle with dairy-free lemon garlic dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg