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Jamaican Power Bowl

Jamaican Power Bowl Recipe
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Discover the vibrant flavors and nourishing elements of the Jamaican Power Bowl Recipe, a delightful dish that embodies the essence of Caribbean cuisine. This colorful bowl features roasted butternut squash, crisp vegetables, and a creamy stew peas mix that harmonizes beautifully with seasoned quinoa. Perfect for family dinners or meal prep, each bite is an explosion of taste, making this dish both satisfying and nutritious. Easy to prepare and customizable, you can adjust the spice levels or swap in your favorite vegetables to make it truly your own.

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 your oven to 400°F (200°C).
  2. On a lined baking sheet, toss cubed butternut squash with olive oil and jerk seasoning; roast for 25-30 minutes until tender.
  3. In the same bowl, add halved Brussels sprouts, potatoes, and sweet peppers with olive oil and seasonings; roast for 15-20 minutes.
  4. Sauté garlic, red onion, and carrot in olive oil until fragrant; then add kidney beans, vegetable stock, coconut cream, and whole scotch bonnet peppers; let simmer for 8-10 minutes.
  5. Assemble by layering cooked quinoa as the base, topped with roasted vegetables and stew peas. Finish with diced avocado and drizzle with lemon garlic dressing.

Nutrition

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