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Jamaican Power Bowl Recipe

Jamaican Power Bowl

Savor the vibrant flavors of the Caribbean with this Jamaican Power Bowl Recipe. This nutritious dish combines roasted butternut squash, colorful vegetables, and creamy avocado, all layered over a bed of fluffy quinoa. Infused with homemade jerk seasoning, every bite is a delightful experience filled with bold spices and wholesome ingredients. Perfect for weeknight dinners or meal prep, this customizable power bowl can be tailored to suit your taste preferences and seasonal produce availability. With its rich textures and lively flavors, you’ll nourish your body while treating your taste buds to an unforgettable meal.

  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed into 1-inch pieces
  • 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
  • 2 teaspoons 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, halved
  • 1 lb Brussels Sprouts, halved
  • 8–10 Mini Sweet Peppers, halved
  • 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
  • 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

  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.
  3. Toss halved Brussels sprouts, baby Yukon potatoes, and mini sweet peppers in olive oil and seasonings; spread on the second baking sheet.
  4. Roast both trays for 25-30 minutes until tender.
  5. In a medium skillet over medium-high heat, heat olive oil. Sauté minced garlic, diced red onion, and chopped carrot until fragrant.
  6. Stir in kidney beans, vegetable stock, coconut cream, then bring to boil. Carefully add whole scotch bonnet peppers.
  7. Reduce heat to low; cover skillet and let simmer gently for about 8-10 minutes.
  8. Remove scotch bonnet peppers from stew peas. Assemble individual bowls by layering cooked quinoa first followed by roasted vegetables, jerk butternut squash, herb-roasted tomatoes, stew peas, diced avocado topped with dressing.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 bowl (about 450g)
  • Calories: 550
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 27g
  • Saturated Fat: 9g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 74g
  • Fiber: 15g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Adjust spice levels in the jerk seasoning to suit your preference. Feel free to swap out vegetables based on what's in season or available in your kitchen.

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