Name: Jamaican Power Bowl Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Caribbean
Ingredients: 1 small butternut squash; 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

Description

Discover a flavorful Jamaican Power Bowl Recipe packed with roasted veggies and protein. Try this vibrant dish today!

Ingredients

Scale

1 small butternut squash
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
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 bowl; spread on one baking sheet and roast for 25-30 minutes.
In the same bowl, combine halved Brussels sprouts, potatoes, and mini peppers with olive oil and seasonings; spread on the second baking sheet and roast for 15-20 minutes.
Sauté garlic, onion, and carrot in olive oil in a skillet; add kidney beans, coconut cream, vegetable stock, and whole scotch bonnet peppers; simmer for 8-10 minutes.
Assemble bowls by placing quinoa as the base and topping with roasted vegetables and stew peas mixture.
Finish with diced avocado and drizzle of dairy-free lemon garlic dressing.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: Caribbean

Nutrition

Serving Size: 1 bowl (400g)
Calories: 540
Sugar: 7g
Sodium: 850mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg

Keywords: Feel free to swap out seasonal vegetables or proteins like grilled chicken or turkey. Adjust spice levels by varying the amount of cayenne pepper or omitting scotch bonnet peppers if needed.