Name: Jamaican Power Bowl Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Jamaican-inspired Caribbean
Ingredients: 1 small butternut squash (about 1 lb), peeled and cubed1 tablespoon extra virgin olive oil2 tablespoons jerk seasoning1 tablespoon onion powder1 tablespoon garlic powder2 teaspoons cayenne pepper (adjust to taste)2 teaspoons salt2 teaspoons black pepper2 teaspoons dried thyme2 teaspoons brown sugar1 teaspoon ground allspice1 teaspoon dried parsley1 teaspoon paprika½ teaspoon red pepper flakes½ teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon ground clove¼ teaspoon ground cumin; 2 lbs baby Yukon potatoes, halved1 lb Brussels sprouts, trimmed and halved8–10 mini sweet peppers, sliced¼ cup extra virgin olive oil; 1 tablespoon extra virgin olive oil1 (15 oz) can kidney beans, drained and rinsed1 carrot, peeled and chopped1½ cups full-fat coconut milk or cream2 tablespoons vegetable stock2 garlic cloves, minced½ red onion, diced2 Scotch bonnet peppers (left whole); Cooked quinoa2 cups herb roasted tomatoes1 Hass avocado, diced

Ingredients

Scale

For the Roasted Vegetables:
1 small butternut squash (about 1 lb), peeled and cubed
1 tablespoon extra virgin olive oil
2 tablespoons jerk seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cayenne pepper (adjust to taste)
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

For the Main Ingredients:
2 lbs baby Yukon potatoes, halved
1 lb Brussels sprouts, trimmed and halved
8–10 mini sweet peppers, sliced
¼ cup extra virgin olive oil

For the Stew Peas:
1 tablespoon extra virgin olive oil
1 (15 oz) can kidney beans, drained and rinsed
1 carrot, peeled and chopped
1½ cups full-fat coconut milk or cream
2 tablespoons vegetable stock
2 garlic cloves, minced
½ red onion, diced
2 Scotch bonnet peppers (left whole)

For Serving:
Cooked quinoa
2 cups herb roasted tomatoes
1 Hass avocado, diced

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Instructions

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine the cubed butternut squash with olive oil, jerk seasoning, and all listed spices. Toss until evenly coated. Spread onto the baking sheet.
On a separate tray, toss the potatoes, Brussels sprouts, and sweet peppers with olive oil and a pinch of salt and pepper. Spread evenly.
Roast all vegetables for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
Meanwhile, prepare the stew peas. Heat olive oil in a pot over medium heat. Add the diced onion and garlic, sautéing until fragrant and softened.
Stir in the chopped carrot and cook for 3–4 minutes.
Add the kidney beans, coconut milk, vegetable stock, and whole Scotch bonnet peppers.
Bring to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the Scotch bonnet peppers before serving if you prefer less heat.
To assemble, add a serving of cooked quinoa to each bowl. Top with roasted vegetables, stew peas, roasted tomatoes, and diced avocado.
Serve warm and enjoy a balanced, hearty meal.

Author: Emma Moyer
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Jamaican-inspired Caribbean

Nutrition

Calories: 520 kcal per serving