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Jamaican Power Bowl Recipe

Jamaican Power Bowl Recipe
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Indulge in the vibrant flavors of the Caribbean with this Jamaican Power Bowl Recipe. This colorful dish features a delightful combination of roasted butternut squash, baby Yukon potatoes, Brussels sprouts, and mini sweet peppers, all seasoned with a homemade jerk spice blend. Nestled on a bed of protein-rich quinoa and topped with creamy avocado and herb-roasted tomatoes, it creates a satisfying meal that’s both nutritious and bursting with flavor. Perfect for lunch or dinner, this customizable power bowl is vegan-friendly and easy to prepare, making it an ideal choice for meal prep or a quick weeknight dinner.

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
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 (15 oz) can Kidney Beans
  • 1 Carrot
  • 1 ½ cups Full-Fat Coconut Cream or Milk
  • 2 tablespoons Organic Vegetable Stock
  • 2 Garlic Cloves
  • ½ Red Onion
  • 2 Scotch Bonnet Peppers
  • Cooked quinoa
  • 2 cups Herb Roasted Tomatoes
  • Hass avocado
  • Homemade Dairy-free Lemon Garlic Dressing

Instructions

  1. Preheat your 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. On the second baking sheet, combine halved Brussels sprouts, baby Yukon potatoes, and mini sweet peppers with olive oil and seasonings; roast for 15–20 minutes.
  4. In a skillet, sauté garlic and onion in olive oil, then add kidney beans, coconut cream/milk, vegetable stock, and whole scotch bonnet peppers; simmer for 8–10 minutes.
  5. Assemble by placing cooked quinoa at the base of your bowl; top with roasted veggies, stew peas mix, diced avocado, and herb-roasted tomatoes.

Nutrition

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

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