Name: Vegan Jamaican Power Bowl Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Jamaican
Ingredients: 1 small butternut squash, peeled and cubed (about 1 lb.); 1 Tbsp extra virgin olive oil; 2 Tbsps homemade jerk seasoning (blend of onion powder, garlic powder, cayenne pepper, salt, black pepper, dried thyme, brown sugar, ground allspice, dried parsley, paprika, red pepper flakes, ground cinnamon, ground nutmeg, ground clove, ground cumin); 2 lbs baby Yukon potatoes; 1 lb Brussels sprouts, halved; 8-10 mini sweet peppers, halved; 1/4 cup extra virgin olive oil; 1 1/2 Tbsps sea salt; 1 1/2 Tbsps black pepper; 1 1/2 Tbsps dried oregano; 1 1/2 Tbsps dried basil; 1 1/2 Tbsps garlic powder; 1 1/2 Tbsps dried parsley; 1 1/2 Tbsps smoked paprika; 1 tsp red pepper flakes; 1 Tbsp extra virgin olive oil; 1 (15 oz.) can kidney beans, drained and rinsed; 1 carrot, peeled and chopped; 1 1/2 cups full-fat coconut cream or milk; 2 Tbsps organic vegetable stock; 2 garlic cloves, minced; 1/2 red onion, diced; 2 scotch bonnet peppers, left whole; 1 tsp sea salt; Pinch of black pepper; 1 tsp dried parsley; 1 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 tsp ground all-spice; Cooked quinoa (amount per packaging, approx. 1 1/2 cups cooked)

Jump to Recipe

The Vegan Jamaican Power Bowl is an absolute celebration of bold flavors, vibrant colors, and comforting textures all in one wholesome dish. Imagine tender roasted butternut squash seasoned with homemade jerk spices, crispy baby potatoes and Brussels sprouts, sweet roasted peppers, and a cozy coconut-based light stew with kidney beans and scotch bonnet peppers for that authentic kick. Nestled on a bed of fluffy quinoa and crowned with creamy avocado and zesty lemon garlic dressing, this bowl is more than just a meal—it’s a joyful experience that brings warmth and satisfaction with every bite. If you are craving a nutritious, plant-powered feast that transports your taste buds straight to the Caribbean, this Vegan Jamaican Power Bowl will not disappoint.

Vegan Jamaican Power Bowl Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first exciting step towards creating this flavorful masterpiece. Each component is carefully chosen to provide a balance of spice, sweetness, earthiness, and creaminess, ensuring every forkful is packed with delightful contrasts and depth.

Butternut squash: Peeled and cubed to provide a sweet, soft base with a lovely caramelized edge when roasted.
Extra virgin olive oil: Essential for roasting and sautéing, ensuring everything crisps up beautifully while adding rich, fruity notes.
Homemade jerk seasoning: A complex mix of spices like cayenne, allspice, thyme, and more to infuse that unmistakable Jamaican heat and aroma.
Baby Yukon potatoes: Their creamy texture roasts to a golden perfection that complements the spiciness perfectly.
Brussels sprouts: Halved to roast crispy and add a lovely bitterness that balances the bowl.
Mini sweet peppers: Vibrantly colored and sweet, they add a pop of freshness and color.
Kidney beans: Protein-rich and hearty, perfect for the light coconut stew to add depth and substance.
Carrot, garlic, and red onion: For the stew’s base, layering in savory sweetness and aroma.
Full-fat coconut cream or milk: Brings a creamy consistency and tropical flavor to the stew.
Scotch bonnet peppers: Left whole in the stew to provide heat without overpowering, allowing control over spice level by the diner.
Quinoa: Cooked to fluffy perfection as the nourishing grain base for the bowl.
Herb roasted tomatoes: Bursting with flavor, they add acidity and succulence.
Hass avocado: Creamy and smooth, it cools the palate and rounds out the dish.
Homemade dairy-free lemon garlic dressing: A bright, tangy drizzle that ties all the elements together beautifully.

How to Make Vegan Jamaican Power Bowl

Step 1: Roast the Jerk Butternut Squash

Start by preheating your oven to 400 degrees Fahrenheit and lining two baking sheets with parchment paper to ensure easy cleanup and even roasting. In a large bowl, toss the peeled and cubed butternut squash with a generous tablespoon of extra virgin olive oil and your flavorful homemade jerk seasoning. Make sure every piece is evenly coated—the spices will sing once roasted. Spread the squash out on one of the baking sheets in a single layer to help them roast to tender, slightly charred perfection. Bake for 25 to 30 minutes, flipping halfway through to get that perfect roasted crispness and caramelized edges.

Step 2: Roast the Vegetables

Using the second baking sheet, combine the halved Brussels sprouts, baby Yukon potatoes, and sweet mini peppers with 1/4 cup of olive oil and an aromatic blend of dried oregano, basil, garlic powder, parsley, smoked paprika, sea salt, black pepper, and red pepper flakes. Toss until all veggies are fully coated and arranged in their own sections for even roasting. Pop them into the oven alongside the squash, letting them roast for 15 to 20 minutes until the Brussels sprouts and peppers are wonderfully golden, tender, and slightly crisp. This step adds a beautiful texture and vibrant color that elevates the whole bowl.

Step 3: Make the Light Coconut Stew

Heat 1 to 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the minced garlic, diced red onion, and chopped carrot, sautéing for a couple of minutes until fragrant and lightly softened. Stir in sea salt, black pepper, dried parsley, thyme, smoked paprika, and a pinch of ground allspice to build the stew’s warm spice profile. Next, add the drained and rinsed kidney beans, 2 tablespoons of organic vegetable stock, and full-fat coconut cream or milk. Bring the mixture to a boil, then gently nestle the whole scotch bonnet peppers into the stew. Reduce the heat and let it simmer for 8 to 10 minutes, allowing all the flavors to marry beautifully. Remove from heat and set aside—the peppers infuse heat without overpowering, so this stew can be enjoyed as spicy as you like.

Step 4: Assemble the Vegan Jamaican Power Bowl

Time for the fun and colorful part! On a large platter or individual bowls, arrange the cooked quinoa as the base. Neatly spoon the roasted baby potatoes, herb roasted tomatoes, roasted sweet mini peppers, and light coconut stew side by side so every serving is bursting with a spectrum of flavors and textures. Add the roasted jerk butternut squash and Brussels sprouts to complete the vibrant lineup. Top everything off with creamy diced avocado and a generous drizzle of your homemade dairy-free lemon garlic dressing, which adds a refreshing zing and brightens each bite. Trust me, your eyes will feast before your taste buds do, and this bowl will leave you feeling energized and deeply satisfied.

How to Serve Vegan Jamaican Power Bowl

Garnishes

For an extra touch of freshness and texture, consider sprinkling freshly chopped cilantro or parsley on top. A wedge of lime on the side is fantastic for squeezing over, adding a zesty brightness that complements the richness of the coconut stew and the smoky jerk flavors. If you like a bit more crunch, some toasted pumpkin seeds or chopped roasted peanuts make wonderful toppings that fit the Caribbean vibe perfectly.

Side Dishes

While this Vegan Jamaican Power Bowl is a complete meal on its own, pairing it with some lightly dressed mixed greens or a crisp mango salsa can elevate your dining experience even more. The sweet and tangy salsa works beautifully with the warm spices in the bowl, creating a balanced, refreshing side that keeps things light yet flavorful.

Creative Ways to Present

Serving this bowl at a casual gathering? Present the ingredients in separate bowls, allowing guests to build their own Vegan Jamaican Power Bowl exactly how they prefer. This interactive approach sparks conversation and adds a social element to your meal. You can also serve it layered in glass jars for meal prep or picnic-perfect portions that are as visually stunning as they are delicious.

Make Ahead and Storage

Storing Leftovers

This power bowl stores beautifully in the fridge for up to 4 days. Keep the components separate if possible to maintain freshness—especially the avocado and dressing, which are best added just before serving. Store the roasted veggies, quinoa, and stew in airtight containers to preserve their textures and flavors.

Freezing

If you want to keep the Vegan Jamaican Power Bowl longer, the hearty stew and roasted vegetables freeze very well. Portion them into freezer-safe containers and freeze for up to 3 months. Quinoa also freezes fine, but the avocado is best fresh for the best taste and texture on thawing.

Reheating

To reheat, thaw frozen components overnight in the fridge and warm in a skillet or oven until heated through. The coconut stew warms gently on the stovetop, and roasted vegetables come back to life with a quick toss in a hot pan to crisp up again. Add fresh avocado and lemon garlic dressing just before eating to keep those bright flavors intact.

FAQs

Can I make the Vegan Jamaican Power Bowl less spicy?

Absolutely! You can reduce or omit the cayenne and red pepper flakes in the jerk seasoning and stew. You may also remove the scotch bonnet peppers or keep them whole in the stew to infuse milder heat without overwhelming the dish.

Is this bowl gluten-free?

Yes! All the ingredients are naturally gluten-free, especially when you stick with basic quinoa and avoid any store-bought seasoning blends that might contain additives.

Can I substitute the butternut squash?

Yes, sweet potatoes or pumpkin cubes are excellent alternatives and provide a similarly sweet, roasted flavor that pairs perfectly with the jerk spices.

What can I use instead of coconut cream?

If you prefer, full-fat coconut milk works just fine, but coconut cream gives a richer, silkier texture. You could also try cashew cream, though it will change the flavor slightly from the authentic coconut taste.

How do I store leftovers with avocado?

Since avocado browns quickly, store it separately in an airtight container with a little lemon juice to preserve its color and freshness until ready to serve.

Final Thoughts

There is something truly magical about the Vegan Jamaican Power Bowl—it’s vibrant, nourishing, and bursting with bold Caribbean flavors that feel like a warm hug on a plate. Whether you’re new to plant-based cooking or simply craving a hearty and delicious meal, I encourage you to give this recipe a try. It’s an absolute showstopper that brings joy and vitality to your table, every single time.

Vegan Jamaican Power Bowl Recipe

★★★★★

4.7 from 23 reviews

Author: Rafael
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This Vegan Jamaican Power Bowl is a vibrant, nutrient-packed meal featuring roasted jerk butternut squash, herb-seasoned potatoes, Brussels sprouts and sweet peppers, a creamy coconut bean stew, and fresh avocado. Perfectly balanced with bold Caribbean spices and wholesome ingredients, this bowl is a delicious and satisfying option for a healthy plant-based diet.

Instructions

Preheat and prepare baking sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
Season the butternut squash: In a bowl, combine the peeled and cubed butternut squash with 1 tablespoon of extra virgin olive oil and 2 tablespoons of homemade jerk seasoning. Toss gently to ensure all squash pieces are well coated with the spices.
Roast the jerk butternut squash: Spread the seasoned squash in a single layer on one of the prepared baking sheets. Bake in the preheated oven for 25-30 minutes, or until the squash is tender, slightly charred, and crisp on the edges.
Prepare and season the other vegetables: In a large bowl, add the halved Brussels sprouts, baby Yukon potatoes, and halved mini sweet peppers. Drizzle with 1/4 cup extra virgin olive oil and sprinkle with sea salt, black pepper, dried oregano, dried basil, garlic powder, dried parsley, smoked paprika, and red pepper flakes. Toss everything together until the vegetables are fully coated in the seasoning mixture.
Roast the vegetables: Arrange the seasoned veggies on the second baking sheet, grouping them separately for even cooking. Roast in the oven for 15-20 minutes or until the Brussels sprouts and sweet peppers are golden, wilted, and crisp, and potatoes are cooked through.
Sauté aromatics for the stew: Heat 1-2 tablespoons of extra virgin olive oil in a medium 10-inch skillet over medium-high heat. Add minced garlic, diced red onion, and chopped carrot. Sauté for 1-2 minutes until the vegetables are slightly tender and fragrant.
Add spices and beans to the stew base: Stir in the sea salt, black pepper, dried parsley, dried thyme, smoked paprika, and ground allspice. Then add the drained kidney beans, vegetable stock, and full-fat coconut cream or milk. Mix everything well and bring to a boil.
Simmer the stew: Once boiling, add the whole scotch bonnet peppers to the skillet and reduce heat to low. Let the stew simmer gently for 8-10 minutes to allow flavors to meld. Remove from heat once done to keep the peppers whole for flavor infusion without overwhelming heat.
Prepare quinoa and herb-roasted tomatoes: While the vegetables and stew roast and simmer, cook quinoa according to package instructions. Roast tomatoes with herbs to make about 2 cups as a side component.
Assemble the power bowl: On a large bowl or platter, arrange the cooked quinoa, roasted baby Yukon potatoes, herb roasted tomatoes, roasted sweet peppers, the light coconut bean stew, and jerk seasoned roasted butternut squash and vegetables side by side.
Add finishing touches: Top the bowl with diced Hass avocado and drizzle with homemade dairy-free lemon garlic dressing for brightness and extra flavor.
Serve and enjoy: Mix gently if preferred and serve immediately for a hearty, flavorful Jamaican-inspired vegan meal. Bon Appetit!

Notes

Baby Yukon potatoes are preferred for their thin skins and creamy texture, but any small waxy potato variety will work well.
Adjust the amount of cayenne and scotch bonnet peppers according to your spice tolerance; scotch bonnets are very hot.
The jerk seasoning is homemade and includes a blend of multiple spices, allowing customization to your desired heat and flavor profile.
Full-fat coconut cream gives the stew a richer texture, but full-fat coconut milk can be used as a lighter alternative.
Make sure to leave the scotch bonnet peppers whole during cooking to infuse heat without making the stew too spicy.
The lemon garlic dressing adds a fresh, tangy finish; feel free to substitute with your favorite vinaigrette if preferred.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish, Bowl
Method: Roasting, Sautéing, Simmering
Cuisine: Jamaican, Caribbean, Vegan