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Jamaican Power Bowl Recipe

Jamaican Power Bowl Recipe
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Experience the vibrant flavors of the Caribbean with this Jamaican Power Bowl Recipe, designed to satiate your cravings while providing a nutritious boost. A delightful medley of roasted butternut squash, Brussels sprouts, and Yukon potatoes is combined with hearty quinoa and a rich stew base made from kidney beans and coconut cream. The homemade jerk seasoning adds an irresistible warmth and depth to every bite. This dish is not only visually stunning but also versatile, allowing you to customize it based on your preferences or seasonal produce. Perfect for any meal, this power bowl is sure to become a favorite in your household.

Ingredients

Scale
  • 1 small butternut squash
  • 1 lb Brussels sprouts
  • 2 lbs baby Yukon potatoes
  • 8–10 Mini Sweet Peppers
  • 1 can kidney beans
  • 1 ½ cups coconut cream or milk
  • Quinoa
  • 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
  • 1 tablespoon Extra Virgin Olive Oil (for sautéing)
  • 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 baking sheets with parchment paper.
  2. Toss cubed butternut squash with olive oil and jerk seasoning, then roast for 25-30 minutes until tender.
  3. In a mixing bowl, combine Brussels sprouts, Yukon potatoes, and mini sweet peppers with olive oil and seasonings; roast for an additional 15-20 minutes.
  4. For the stew base, sauté garlic, onion, and carrot in olive oil before adding kidney beans, coconut cream, organic vegetable stock, and spices; simmer gently.
  5. Assemble bowls by layering cooked quinoa at the bottom, topped with roasted vegetables and stew peas.

Nutrition

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

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