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Vegan Jamaican Power Bowl

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A vibrant and nourishing meal inspired by Jamaican flavors and Ital cooking. This plant-based power bowl features roasted jerk butternut squash, herbed vegetables, creamy stew peas, and fresh avocado, making it a perfect wholesome dish for any day of the week.

Ingredients

Scale

For the Roasted Jerk Butternut Squash

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

  • 1 tbsp olive oil

  • 2 tbsp jerk seasoning

Homemade Jerk Seasoning

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 2 tsp cayenne pepper

  • 2 tsp salt

  • 2 tsp 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

For the Herb-Roasted Veggies

  • 2 lb baby Yukon or red potatoes, halved

  • 1 lb Brussels sprouts, halved

  • 8–10 mini sweet peppers, halved

  • ¼ cup olive oil

  • 1½ tbsp garlic powder

  • 1½ tbsp dried oregano

  • 1½ tbsp dried basil

  • 1½ tbsp dried parsley

  • 1½ tbsp smoked paprika

  • 1½ tbsp red pepper flakes

  • Salt and pepper to taste

For the Stew Peas

  • 1 tbsp olive oil

  • 1 can (15 oz) kidney beans, drained and 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 (left whole)

  • ½ tsp dried thyme

  • ½ tsp dried parsley

  • ½ tsp smoked paprika

  • ½ tsp ground allspice

  • Salt and black pepper to taste

Other Components

  • 1 cup quinoa (yields ~3 cups cooked)

  • 2 cups cherry or vine tomatoes, roasted

  • 1 ripe avocado, cubed

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

Instructions

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

  • Toss butternut squash cubes with olive oil and jerk seasoning. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly charred.

  • In a large bowl, toss Brussels sprouts, potatoes, and peppers with olive oil and all dry herbs and spices. Spread on the second baking sheet and roast for 15–20 minutes until crispy and golden.

  • In a skillet, heat olive oil over medium-high. Add onion, garlic, and carrot; sauté for 2–3 minutes.

  • Stir in kidney beans, coconut cream, stock, and spices. Add Scotch bonnet peppers whole. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes. Remove the peppers before serving.

  • Cook quinoa according to package instructions. Fluff and set aside.

  • Roast tomatoes separately with a drizzle of olive oil and season with herbs until caramelized.

  • Prepare the lemon garlic dressing by whisking all ingredients until smooth.

  • To assemble, layer cooked quinoa, jerk squash, roasted vegetables, stew peas, roasted tomatoes, and avocado into bowls. Drizzle with dressing and garnish with fresh herbs if desired.

Notes

  • Remove Scotch bonnet peppers after cooking to avoid overpowering heat.

  • Use rice or bulgur as a quinoa alternative.

  • This dish is excellent for meal prep—store components separately and assemble when ready to eat.

  • Adjust spice levels by using less cayenne or omitting red pepper flakes.

Find it online: https://cookingworthy.com/vegan-jamaican-power-bowl/