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This Vegan Jamaican Power Bowl is the ultimate plant-based dish for the entire family. Notes of spicy, sweet, and savory which create a beautiful balance of texture and flavor in one bite.

Jamaican Power Bowl [Vegan]

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Cooking Time


Ingredients You Need for Jamaican Power Bowl [Vegan]

Roasted Jerk Butternut Squash:
  • 1 small butternut squash, peeled + cubed  (About 1 lb.)
  • 1 tablespoon Extra virgin olive oil
  • 2 tablespoons Homemade Jerk Seasoning

Homemade Jerk Seasoning:

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons salt + black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon ground cumin

Roasted Veggies: 

  • 2 lbs. baby yukon potatoes  (See Notes!)
  • 1 lb. Brussels sprouts, halved
  • 8-10 mini sweet peppers, halved
  • 1/4 cup Extra virgin olive oil
  • 1 1/2 tablespoons sea salt
  • 1 1/2 tablespoons black pepper
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 tablespoons dried basil
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons dried parsley
  • 1 1/2 tablespoons smoked paprika
  • 1 teaspoon red pepper flakes

Light Stew Peas:

  • 1 tablespoon Extra virgin olive oil
  • 1 (15 oz.) can kidney beans, drained + rinsed
  • 1 carrot, peeled + chopped
  • 1 1/2 cups full-fat coconut cream or milk
  • 2 tablespoons organic vegetable stock
  • 2 garlic cloves, minced
  • 1/2 red onion, diced
  • 2 scotch bonnet peppers, left whole!
  • 1 teaspoon sea salt
  • Pinch of black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground all-spice

Other Toppings:

  • Cooked quinoa (Cook according to packaging)
  • 2 cups Herb roasted tomatoes
  • Hass Avocado, peeled + diced
  • Homemade Dairy-free Lemon Garlic Dressing

How to Prepare Jamaican Power Bowl [Vegan]

To Roast the Jerk Butternut Squash:
  1. Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining them with parchment paper.
  2. In a bowl, add the butternut squash along with the olive oil and jerk seasoning, gently mixing everything together until the squash is fully coated.
  3. Add the butternut squash unto one of the baking sheet (in a single layer) and and bake for 25-30 minutes or until they are charred, tender, and crisp.

To Roast the Veggies:

  1. Add the brussels sprouts, potatoes and sweet peppers in a bowl with olive oil + herb seasonings, mixing everything together until veggies are fully coated. Place veggies unto the other prepared baking sheet separately grouped and bake for 15-20 minutes or until the brussels sprouts and sweet peppers are golden, wilted, and crisp.

To Make the Light Stew:

  1. Add 1-2 Tbsps of olive oil to a medium 10-inch skillet over medium-high heat.
  2. Add in the garlic, onion, and carrot and Sauté for 1-2 minutes until slightly tender and fragrant. Stir in the seasonings.
  3. Next, add the beans, veggie stock, and coconut cream/milk, stirring everything together and bringing it all to a boil. Once it begins to boil, add the scotch bonnet peppers and reduce heat to low and let simmer for 8-10 minutes. Remove from heat once done.

To Assemble:

  1. To assemble: in a bowl or a large platter---evenly spoon the ingredients side by side as follows: cooked quinoa, roasted potatoes, roasted tomatoes, roasted sweet pepper, light stew peas, roasted jerk veggies and top with diced avocado and a drizzle of lemon-garlic dressing.
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  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
  • POTATOES: For an extra kick, you can always substitute Yukon potatoes with baby red potatoes, sweet potatoes (sliced in rounds), etc.
  • OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
  • DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
  • COCONUT MILK: Makes things nice + creamy; If using the canned coconut milk instead of canned coconut cream, be sure to refrigerate overnight to make it thick.
  • HERB ROASTED TOMATOES T:o make this, see my recipe here.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.

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