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Vegan Jamaican Power Bowl
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4.34 from 3 votes

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.
Course Main Course
Keyword beans, dairy-free, dinner, healthy bowl, Jamaican, lunch, spicy, vegan, veggies
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

ROASTED JERK BUTTERNUT SQUASH:

  • 1 small butternut squash, peeled + cubed  (About 1 lb.)
  • 1 Tbsp Extra virgin olive oil
  • 2 Tbsps Homemade Jerk Seasoning

HOMEMADE JERK SEASONING:

  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsps cayenne pepper
  • 2 tsps salt + black pepper
  • 2 tsps dried thyme
  • 2 tsps brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/4 tsp ground cumin

ROASTED VEGGIES:

  • 2 lbs. baby yukon potatoes  (See Notes!)
  • 1 lb. Brussels sprouts, halved
  • 8-10 mini sweet peppers, halved
  • 1/4 cup Extra virgin olive oil
  • 1 1/2 Tbsps sea salt
  • 1 1/2 Tbsps black pepper
  • 1 1/2 Tbsps dried oregano
  • 1 1/2 Tbsps dried basil
  • 1 1/2 Tbsps garlic powder
  • 1 1/2 Tbsps dried parsley
  • 1 1/2 Tbsps smoked paprika
  • 1 tsp red pepper flakes

LIGHT STEW PEAS:

  • 1 Tbsp Extra virgin olive oil
  • 1 (15 oz.) can kidney beans, drained + rinsed
  • 1 carrot, peeled + chopped
  • 1 1/2 cups full-fat coconut cream or milk
  • 2 Tbsps organic vegetable stock
  • 2 garlic cloves, minced
  • 1/2 red onion, diced
  • 2 scotch bonnet peppers, left whole!
  • 1 tsp sea salt
  • Pinch of black pepper
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground all-spice

OTHERS:

  • Cooked quinoa (Cook according to packaging)
  • 2 cups Herb roasted tomatoes
  • Hass Avocado, peeled + diced
  • Homemade Dairy-free Lemon Garlic Dressing

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.
  • POTATOES: For an extra kick, you can always substitute Yukon potatoes with baby red potatoes, sweet potatoes (sliced in rounds), etc.
  • OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
  • DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
  • COCONUT MILK: Makes things nice + creamy; If using the canned coconut milk instead of canned coconut cream, be sure to refrigerate overnight to make it thick.
  • HERB ROASTED TOMATOES: To make this, see my recipe here.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.