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Jamaican Power Bowl Recipe

Jamaican Power Bowl Recipe
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Experience the vibrant flavors and textures of the Caribbean with this Jamaican Power Bowl Recipe. This nutritious dish features roasted butternut squash, an array of seasoned vegetables, and creamy avocado, all drizzled with a zesty lemon garlic dressing. Perfect for lunch or dinner, each bite is a delightful fusion of hearty ingredients and aromatic spices that will transport you to tropical shores. Whether you’re entertaining guests or enjoying a meal solo, this power bowl is a colorful and healthful choice that’s easy to customize based on your preferences.

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 (for sautéing)
  • 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 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, combine halved Brussels sprouts, potatoes, and mini sweet peppers with olive oil and seasonings. Spread on the second baking sheet and roast for 15-20 minutes until golden.
  4. In a skillet, sauté garlic, onion, and carrot in olive oil until fragrant. Add kidney beans, vegetable stock, and coconut cream; bring to boil.
  5. Add whole scotch bonnet peppers; simmer for 8-10 minutes before removing them.
  6. Assemble bowls by layering quinoa, roasted veggies, stew peas, and diced avocado. Drizzle with lemon garlic dressing.

Nutrition

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