Description
Experience the vibrant flavors of the Caribbean with this Jamaican Power Bowl Recipe, a wholesome dish that combines the sweetness of roasted butternut squash, colorful vegetables, and creamy avocado. Tossed with a zesty dressing and layered over protein-rich quinoa, each bite is bursting with nutrition. Ideal for busy weeknights or leisurely weekends, this bowl is not only filling but also highly customizable. You can easily swap out vegetables or grains to suit your preferences or what’s in your pantry. Delight in the explosion of flavors while enjoying a nutrient-dense meal that will keep you energized throughout the day.
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
- 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 oven to 400°F (200°C).
- In a large bowl, toss cubed butternut squash with olive oil and jerk seasoning. Spread on a baking sheet and roast for 25-30 minutes.
- In the same bowl, add halved Brussels sprouts and baby Yukon potatoes, drizzle with olive oil, season, and mix well. Roast for an additional 15-20 minutes until golden.
- In a skillet over medium heat, sauté garlic, onion, and carrot in olive oil for about 2 minutes. Add dried herbs and spices; cook for another 30 seconds.
- Stir in kidney beans, vegetable stock, and coconut cream/milk; add whole Scotch bonnet peppers. Bring to a gentle boil then simmer on low for 8-10 minutes.
- Assemble bowls by spooning quinoa as the base, topping with roasted veggies, stew peas, diced avocado, and drizzle dressing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 540
- Sugar: 9g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg