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Jamaican Power Bowl

Jamaican Power Bowl Recipe
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Indulge in the vibrant and hearty flavors of the Jamaican Power Bowl Recipe, a delightful dish that brings the essence of Caribbean cuisine to your table. This colorful bowl features roasted butternut squash, seasoned vegetables, and a creamy coconut stew peas base, all served over fluffy quinoa. Perfect for family dinners or meal prepping, this plant-based power bowl is not only satisfying but also packed with nutrients. The unique blend of spices elevates the taste, making each bite a flavorful experience. Customize it to your liking with seasonal vegetables for added freshness.

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! (handle with care)
  • 1 teaspoon Sea Salt
  • Pinch of Black Pepper
  • Cooked Quinoa
  • 2 cups Herb Roasted Tomatoes
  • Hass Avocado, peeled and diced
  • Homemade Dairy-free Lemon Garlic Dressing

Instructions

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Toss cubed butternut squash with olive oil and jerk seasoning; spread on one baking sheet and roast for 25-30 minutes.
  3. Mix halved Brussels sprouts, baby Yukon potatoes, and mini sweet peppers with olive oil and remaining seasonings; roast on the second baking sheet for 15-20 minutes.
  4. In a skillet, sauté garlic, onion, and carrot in olive oil until fragrant. Add kidney beans, vegetable stock, coconut cream, and whole Scotch bonnet peppers; simmer for 8-10 minutes.
  5. Assemble your bowl by layering quinoa topped with roasted vegetables and stew peas. Garnish with diced avocado.

Nutrition

Find it online: https://kitchenbyskylar.com/jamaican-power-bowl-recipe/