Vegan Jamaican Power Bowl

Picture yourself sitting down on a cozy evening or hosting a lively summertime lunch: vibrant hues of roasted vegetables, the deep aroma of spices, fluffy quinoa, and creamy avocado on a wide platter or in a glowing bowl. This Vegan Jamaican Power Bowl is inspired by Caribbean flavors and rooted in tradition, offering a comforting, nourishing, and nutrient-rich experience for any occasion.

This recipe borrows inspiration from Jamaican Ital cuisine and the vibrant food traditions often enjoyed by Rastafarian communities, where fresh, plant‑based ingredients are celebrated. Created to pay homage to those traditions—embracing whole foods, natural spices, and bold flavors—the Vegan Jamaican Power Bowl is ideal for honoring family gatherings, heart‑warming weeknight dinners, or bright summer meals. It’s a bowl that feels like sunshine in each bite.

What Is a Vegan Jamaican Power Bowl?

A Vegan Jamaican Power Bowl is a hearty assembly of plant-based ingredients layered with bold Jamaican jerk seasoning and traditional Caribbean-style stewed peas. At its core, this dish combines:

• Roasted jerk-seasoned butternut squash

• Herb‑roasted Brussels sprouts, baby potatoes, and sweet peppers

• Stew peas made from coconut milk and kidney beans

• Nutty quinoa

• Herb-roasted tomatoes

• Creamy avocado

• Dairy‑free lemon-garlic dressing

Each element offers contrasting textures and flavors—from spicy and sweet to savory and tangy—bringing together a complete, nourishing meal in a single bowl.

Why You’ll Love This Bowl

• Flavorful Complexity: Jerk seasoning adds smokiness, warmth, and spice. The stew peas lend creaminess with a gentle heat from Scotch bonnet peppers. Avocado and lemon‑garlic dressing balance it all.

• Nutrition-Packed: Quinoa and beans supply plant‑based protein, fiber, and essential nutrients while vegetables lend vitamins, minerals, and antioxidants.

• Versatile & Customizable: Swap quinoa with rice, use other beans or veggies—this recipe is flexible to adapt to tastes or availability.

• Perfect for Meal Prep: Most components can be prepared in advance and assembled when needed.

• A Homage to Caribbean Culture: Rooted in Ital principles of whole, plant‑based eating, acknowledging Rastafarian food philosophy—“Ital is vital,” meaning natural, unmodified foods.

Ingredients

Here’s an overview of ingredients. Exact quantities and step‑by‑step details follow below.

Roasted Jerk Butternut Squash

• 1 small butternut squash (~1 lb), peeled and cubed

• 1 Tbsp extra‑virgin olive oil

• 2 Tbsp jerk seasoning (homemade recipe below)

Jerk Seasoning (Homemade)

• 1 Tbsp onion powder

• 1 Tbsp garlic powder

• 2 tsp cayenne pepper

• 2 tsp salt & black pepper

• 2 tsp dried thyme

• 2 tsp brown sugar

• 1 tsp ground allspice

• 1 tsp dried parsley

• 1 tsp paprika

• ½ tsp red pepper flakes

• ½ tsp cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground clove

• ¼ tsp ground cumin

Herb‑Roasted Veggies

• 2 lb baby Yukon (or red) potatoes

• 1 lb Brussels sprouts, halved

• 8–10 mini sweet peppers, halved

• ¼ cup olive oil

• Seasonings: salt, black pepper, garlic powder, dried oregano, basil, parsley, smoked paprika, red pepper flakes—ratios per ingredient approx. 1½ Tbsp each

Light Stew Peas

• 1 Tbsp olive oil

• 1 (15 oz) can kidney beans, drained & rinsed

• 1 carrot, chopped

• 1½ cups coconut cream or milk

• 2 Tbsp vegetable stock

• 2 garlic cloves, minced

• ½ red onion, diced

• 2 Scotch bonnet peppers, whole

• Dried seasonings: thyme, parsley, smoked paprika, allspice, salt & pepper—pinch to 1 tsp each

Other Elements

• Cooked quinoa (amount per serving; cook 1 cup into ~3 cups cooked)

• 2 cups herb‑roasted tomatoes (use cherry + vine‑ripe roasted with olive oil and herbs)

• 1 ripe avocado, diced

• Dairy‑free lemon‑garlic dressing (olive oil, lemon juice, garlic, salt, optional herbs)

How to Make It: Step‑by‑Step

1. Preheat & Prepare

Preheat oven to 400 °F (~200 °C). Line two baking sheets with parchment.

2. Roast the Jerk Squash

Toss cubed butternut squash with olive oil and jerk seasoning until well coated. Spread on one baking sheet in a single layer. Roast for 25–30 minutes, until squash is tender and lightly charred.

3. Roast the Veggies

Combine halved Brussels sprouts, potatoes, and sliced peppers in a large bowl. Toss with olive oil and dried herb/spice mixture. Spread on the second baking sheet, grouping veggies for aesthetic if you like. Roast for 15–20 minutes until golden and crisp at edges.

4. Make the Stew Peas

In a skillet over medium-high, heat 1 Tbsp olive oil. Add garlic, onion, carrot; sauté briefly. Add spices, coconut cream, stock, beans, and whole Scotch bonnet peppers. Bring to a simmer, then reduce heat and cook 8–10 minutes. Remove peppers before serving (they flavor without overpowering).

5. Cook Quinoa

Meanwhile, cook quinoa per packaging (usually 1 cup quinoa to 2 cups water or stock). Simmer ~15 min until fluffy.

6. Roast Tomatoes & Make Dressing

Toss tomatoes with olive oil and herbs; roast separately until they wilt, brown, and intensify in flavor. Whisk together lemon juice, garlic, olive oil, salt, pepper, and optional fresh herbs for the dressing.

7. Assemble the Bowl

Arrange components side by side on a serving platter or individual bowls: quinoa base, roasted potatoes + tomatoes, sweet peppers, stew peas, jerk squash, avocado cubes. Drizzle dressing over top and serve. Garnish with cilantro or parsley as desired.

Optional Variations & Toppings

• Substitute grains: Use rice and peas, brown rice, bulgur, or couscous if quinoa isn’t preferred.

• Alternate beans: Black beans, chickpeas, or pigeon peas lighten or alter texture.

• Add other Jamaican sides: Consider curried collard greens (callaloo), plantains, callaloo stew—traditional Caribbean accompaniments.

• Protein boost: Add jerk tofu or jerk roasted chickpeas if you’d like more plant-based protein.

• Spice level: Remove seeds from Scotch bonnet peppers for milder heat or substitute a milder chili.

Tips for Success

• Even roasting: Cut vegetables into uniform sizes so they cook at the same pace.

• Don’t crowd the pans: Overcrowding causes steaming instead of roasting.

• Roasting temperature: Use 400 °F (≈200 °C) for all roasting for proper caramelization.

• Prep ahead: Squash, potatoes, peppers, beans, quinoa, tomatoes—all can be made a day ahead and assembled quickly later.

• Heat control: Keep chili spice balanced—Scotch bonnet adds heat but you can adjust for preference.

• Leftover storage: Store cooked components separately—fridge up to 3–4 days. Reheat before assembly for best texture.

Common Questions & Answers

• Can I swap quinoa for rice or another grain?
  Absolutely. Brown rice, couscous, bulgur, or rice and peas are excellent alternatives and align with Caribbean flavors.

• Can I use canned or precooked vegetables?
  Yes—pre‑roasted or steamed veggies work well, just toss with seasoning and quickly reheat to enhance flavor.

• How spicy will it be?
  With Scotch bonnet peppers in the stew, expect medium-high heat. Removing or substituting them yields milder results. Adjust jerk seasoning or omit pepper flakes if preferred.

• Is it freezer-friendly?
  Beans and grains freeze well. Veggies may lose texture when frozen; best to refrigerate roasted items if you plan to freeze.

• Can I make it gluten‑free?
  Yes—all ingredients are naturally gluten‑free. Just ensure your spices and dressings are certified gluten‑free.

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