Description
Indulge in the vibrant flavors of the Caribbean with this Jamaican Power Bowl Recipe. This delightful dish features a medley of roasted vegetables, creamy avocado, and a rich coconut stew, all topped with a homemade jerk seasoning that packs a flavorful punch. Perfect for meal prep or gathering with family and friends, this power bowl not only pleases the palate but also provides a nourishing balance of nutrients. Each bite transports you to the sunny shores of Jamaica with its colorful presentation and wholesome ingredients. Enjoy a bowl that’s as satisfying as it is visually appealing!
Ingredients
Scale
- 1 small butternut squash
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Homemade Jerk Seasoning
- 2 lbs Baby Yukon Potatoes
- 1 lb Brussels Sprouts
- 8–10 Mini Sweet Peppers
- ¼ cup Extra Virgin Olive Oil
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Salt
- 2 teaspoons 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
- 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) and line baking sheets with parchment paper.
- Toss cubed butternut squash with olive oil and jerk seasoning; spread on one baking sheet.
- Roast for 25-30 minutes until tender.
- In the same bowl, mix baby Yukon potatoes, Brussels sprouts, and mini sweet peppers with olive oil and seasonings; roast for 15-20 minutes on a second sheet.
- For the stew, sauté garlic, onion, and carrot in olive oil until fragrant. Add kidney beans, vegetable stock, coconut cream, spices, and whole scotch bonnet peppers; simmer for 10 minutes.
- Discard the pepper; assemble bowls by layering quinoa, roasted vegetables, stew peas, diced avocado, and drizzle with lemon garlic dressing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approximately 480g)
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg