Description

This Vegan Jamaican Power Bowl is the perfect plant-based dish packed with bold and flavorful ingredients like roasted jerk butternut squash, roasted veggies, light stew peas, and a zesty lemon garlic dressing. It’s a balanced meal with spicy, sweet, and savory flavors, and it’s sure to satisfy everyone at the table!

Ingredients

For the Roasted Jerk Butternut Squash:

1 small butternut squash, peeled and cubed (about 1 lb.)

1 tablespoon extra virgin olive oil

2 tablespoons homemade jerk seasoning (recipe below)

For the 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

For the 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 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

For the Light Stew Peas:

1 tablespoon extra virgin olive oil

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

Others:

Cooked quinoa (cook according to packaging)

2 cups herb roasted tomatoes (see recipe)

Hass avocado, peeled and diced

Homemade dairy-free lemon garlic dressing

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Instructions

Roast the Jerk Butternut Squash:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the cubed butternut squash with olive oil and jerk seasoning until evenly coated.
Spread the squash in a single layer on the baking sheet and bake for 25-30 minutes, or until charred, tender, and crispy.
Roast the Veggies:
In a separate bowl, mix the Brussels sprouts, potatoes, and sweet peppers with olive oil and herb seasonings.
Spread the veggies on a second baking sheet, making sure they’re evenly spaced. Bake for 15-20 minutes until golden, wilted, and crisp.
Make the Light Stew Peas:
Heat olive oil in a medium skillet over medium-high heat.
Add the garlic, onion, and carrot and sauté for 1-2 minutes until tender and fragrant.
Stir in the seasonings, then add the kidney beans, vegetable stock, and coconut cream. Bring to a boil.
Once boiling, add the scotch bonnet peppers and reduce the heat. Let the stew simmer for 8-10 minutes, then remove from heat.
Assemble the Bowl:
In a large bowl or platter, layer the cooked quinoa, roasted potatoes, roasted tomatoes, roasted sweet peppers, light stew peas, roasted jerk veggies, and top with diced avocado.
Drizzle with the homemade lemon garlic dressing.

Notes

Spice Level: Adjust the heat by adding more or less scotch bonnet pepper and cayenne in the jerk seasoning.
Add More Veggies: Feel free to add roasted cauliflower, zucchini, or sweet potato to the veggie mix.
Make it Oil-Free: Skip the olive oil in the roasting and sautéing steps and use vegetable broth instead.
Toppings: Top with additional cilantro, lime wedges, or a sprinkle of sesame seeds for extra flavor and crunch.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American