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Jamaican Power Bowl Recipe

Jamaican Power Bowl Recipe
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Experience the vibrant flavors of Jamaica with this Jamaican Power Bowl Recipe. This colorful and nourishing dish features roasted butternut squash, a medley of seasoned vegetables, and creamy coconut stew peas, all artfully layered over a base of fluffy quinoa. Topped with fresh avocado and a zesty dressing, this power bowl is perfect for meal prep, family dinners, or impressing guests at gatherings. With its explosion of flavors and nutrient-dense ingredients, you can enjoy a satisfying and healthy meal that celebrates Caribbean cuisine.

Ingredients

Scale
  • 1 small butternut squash
  • 2 lbs baby Yukon potatoes
  • 1 lb Brussels sprouts
  • 8–10 mini sweet peppers
  • 1 can kidney beans
  • 1 ½ cups full-fat coconut cream or milk
  • Cooked quinoa
  • Fresh avocado
  • 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
  • ¼ cup Extra Virgin Olive Oil for roasting the vegetables
  • 1 ½ tablespoons Sea Salt
  • 1 ½ tablespoons Black Pepper
  • 1 ½ tablespoons Dried Oregano
  • 1 ½ tablespoons Dried Basil
  • 1 ½ tablespoons Dried Parsley for the vegetable medley
  • 1 ½ tablespoons Smoked Paprika
  • 1 teaspoon Red Pepper Flakes for the vegetable medley
  • 1 tablespoon Extra Virgin Olive Oil for stew peas
  • 1 Carrot, peeled and chopped
  • ½ Red Onion, diced
  • 2 Garlic Cloves, minced
  • 2 tablespoons Organic Vegetable Stock

Instructions

  1. Preheat your 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 and roast for 25-30 minutes.
  3. In the same bowl, mix halved Brussels sprouts, baby Yukon potatoes, and mini sweet peppers with olive oil and seasonings. Roast on the second baking sheet for 15-20 minutes.
  4. For the stew peas, sauté garlic, red onion, and carrot in olive oil until fragrant. Add spices, kidney beans, vegetable stock, and coconut cream; gently boil then simmer with whole scotch bonnet peppers for about 10 minutes.
  5. Assemble bowls by layering cooked quinoa with roasted vegetables and stew peas. Top each bowl with diced avocado and serve.

Nutrition

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

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