Vegan Jamaican Power Bowl
This Vegan Jamaican Power Bowl is the ultimate plant-based dish for the entire family. Notes of spicy, sweet, and savory which create a beautiful balance of texture and flavor in one bite.
Servings: 4 servings
Calories: 926kcal
Ingredients
ROASTED JERK BUTTERNUT SQUASH:
- 1 small butternut squash, peeled + cubed (About 1 lb.)
- 1 tablespoon Extra virgin olive oil
- 2 Tbsps Homemade Jerk Seasoning
HOMEMADE JERK SEASONING:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tsps cayenne pepper
- 2 tsps salt + black pepper
- 2 tsps dried thyme
- 2 tsps 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
ROASTED VEGGIES:
- 2 lbs. baby yukon potatoes (See Notes!)
- 1 lb. Brussels sprouts, halved
- 8-10 mini sweet peppers, halved
- ¼ cup Extra virgin olive oil
- 1 ½ Tbsps sea salt
- 1 ½ Tbsps black pepper
- 1 ½ Tbsps dried oregano
- 1 ½ Tbsps dried basil
- 1 ½ Tbsps garlic powder
- 1 ½ Tbsps dried parsley
- 1 ½ Tbsps smoked paprika
- 1 teaspoon red pepper flakes
LIGHT STEW PEAS:
- 1 tablespoon Extra virgin olive oil
- 1 (15 oz.) can kidney beans, drained + rinsed
- 1 carrot, peeled + chopped
- 1 ½ cups full-fat coconut cream or milk
- 2 Tbsps 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 all-spice
OTHERS:
Instructions
TO ROAST THE JERK BUTTERNUT SQUASH:
- Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining them with parchment paper.
- In a bowl, add the butternut squash along with the olive oil and jerk seasoning, gently mixing everything together until the squash is fully coated.
- Add the butternut squash unto one of the baking sheet (in a single layer) and and bake for 25-30 minutes or until they are charred, tender, and crisp.
TO ROAST THE VEGGIES:
- Add the brussels sprouts, potatoes and sweet peppers in a bowl with olive oil + herb seasonings, mixing everything together until veggies are fully coated. Place veggies unto the other prepared baking sheet separately grouped and bake for 15-20 minutes or until the brussels sprouts and sweet peppers are golden, wilted, and crisp.
TO MAKE THE LIGHT STEW:
- Add 1-2 Tbsps of olive oil to a medium 10-inch skillet over medium-high heat.
- Add in the garlic, onion, and carrot and Sauté for 1-2 minutes until slightly tender and fragrant. Stir in the seasonings.
- Next, add the beans, veggie stock, and coconut cream/milk, stirring everything together and bringing it all to a boil. Once it begins to boil, add the scotch bonnet peppers and reduce heat to low and let simmer for 8-10 minutes. Remove from heat once done.
ASSEMBLY:
- To assemble: in a bowl or a large platter---evenly spoon the ingredients side by side as follows: cooked quinoa, roasted potatoes, roasted tomatoes, roasted sweet pepper, light stew peas, roasted jerk veggies and top with diced avocado and a drizzle of lemon-garlic dressing.
- Bon Appetit!
Notes
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
- DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
- HERB ROASTED TOMATOES: To make this, see my recipe here.
Nutrition
Calories: 926kcal | Carbohydrates: 108g | Protein: 19g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 3589mg | Potassium: 2962mg | Fiber: 25g | Sugar: 19g | Vitamin A: 29268IU | Vitamin C: 270mg | Calcium: 375mg | Iron: 13mg