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 + 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
- Cooked Quinoa
- 2 cups Herb Roasted Tomatoes
- Hass Avocado, peeled and diced
- Homemade Dairy-free Lemon Garlic Dressing
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss cubed butternut squash with olive oil and jerk seasoning. Spread on one baking sheet and roast for 25-30 minutes until tender.
- In the same bowl, combine halved Brussels sprouts, baby Yukon potatoes, and mini sweet peppers with olive oil and seasoning. Spread on the second baking sheet and roast for 15-20 minutes until golden.
- In a skillet over medium heat, sauté minced garlic, diced red onion, and chopped carrot in olive oil for about 2 minutes. Stir in spices, then add kidney beans, vegetable stock, and coconut cream. Bring to a boil.
- Add whole scotch bonnet peppers to the stew mix and reduce heat to simmer for about 8-10 minutes.
- To assemble, start with cooked quinoa as the base, layering roasted vegetables and stew peas on top. Finish with diced avocado.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 565
- Sugar: 8g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg