Name: Jerk Roasted Vegetables and Quinoa Bowl
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Caribbean
Ingredients: 1 small butternut squash; 1 tablespoon 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; 2 lbs Baby Yukon Potatoes; 1 lb Brussels Sprouts; 8-10 Mini Sweet Peppers; 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

Description

A delicious and healthy roasted vegetable and quinoa bowl, infused with homemade jerk seasoning and topped with avocado and a dairy-free lemon garlic dressing.

Ingredients

Scale

1 small butternut squash
1 tablespoon 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
2 lbs Baby Yukon Potatoes
1 lb Brussels Sprouts
8–10 Mini Sweet Peppers
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
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
Cooked Quinoa
2 cups Herb Roasted Tomatoes
1 Hass Avocado, peeled and diced
Homemade Dairy-free Lemon Garlic Dressing

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Instructions

Preheat your oven to 400°F (200°C).
Line two baking sheets with parchment paper.
Toss cubed butternut squash with olive oil and jerk seasoning in a bowl; spread on one baking sheet and roast for 25-30 minutes.
In the same bowl, combine halved Brussels sprouts, potatoes, and mini peppers with olive oil and seasonings; spread on the second baking sheet and roast for 15-20 minutes.
Sauté garlic, onion, and carrot in olive oil in a skillet; add kidney beans, coconut cream, vegetable stock, and whole scotch bonnet peppers; simmer for 8-10 minutes.
Assemble bowls by placing quinoa as the base and topping with roasted vegetables and stew peas mixture.
Finish with diced avocado and drizzle of dairy-free lemon garlic dressing.

Notes

Adjust the heat by removing the Scotch Bonnet Peppers earlier if you prefer less spice.
For a vegan option, ensure that the coconut cream or milk used is dairy-free.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Roasting, Sautéing
Cuisine: Caribbean

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg