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Jamaican Power Bowl

Jamaican Power Bowl Recipe
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Enjoy our flavorful Jamaican Power Bowl Recipe packed with nutrients! Perfectly customizable for any palate—give it a try today!

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!
  • 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. In a large bowl, toss cubed butternut squash with olive oil and jerk seasoning. Spread on one baking sheet.
  3. In the same bowl, combine halved Brussels sprouts, baby Yukon potatoes, and sweet peppers with olive oil and seasonings. Spread on the second baking sheet.
  4. Roast butternut squash for 25-30 minutes until tender; roast the vegetable medley for 15-20 minutes until golden.
  5. In a skillet, sauté garlic, onion, and carrot in olive oil. Add spices, kidney beans, vegetable stock, and coconut cream; bring to a boil.
  6. Simmer stew peas with whole Scotch bonnet peppers for 8-10 minutes.
  7. Assemble each bowl by layering quinoa, roasted veggies, stew peas, diced avocado, and drizzle with lemon garlic dressing.

Nutrition

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