Jerk Butternut Squash

• 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)

Herb Roasted Vegetables

• 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

Light Coconut Bean Stew

• 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

Additional Components

• Cooked quinoa (amount per packaging, approx. 1 1/2 cups cooked)
• 2 cups herb roasted tomatoes
• 1 Hass avocado, peeled and diced
• Homemade dairy-free lemon garlic dressing (for drizzling)