This Vegan Jamaican Power Bowl is a colorful mix of grains, beans, and fresh veggies that delivers a tasty tropical vibe! It’s healthy, filling, and oh-so-fun to make!
Nothing beats the vibrant flavors of this bowl that make my taste buds dance! I love serving it with lime juice on top—it really gives it that extra zing! 🌱🍋
Key Ingredients & Substitutions
Quinoa: This is the base of your power bowl, offering protein and texture. If you’re looking for a different grain, try bulgur or couscous. They’ll add a unique spin while maintaining a similar consistency.
Kidney Beans: These beans bring protein and fiber. Black beans or chickpeas are great substitutes if you prefer those over kidney beans. Just make sure to rinse them well!
Sweet Potato: Sweet potatoes give natural sweetness and creaminess. If you don’t have any, regular potatoes or butternut squash can work nicely as alternatives.
Jerk Seasoning: This unique spice mix gives the dish its vibrant flavor. If you can’t find it, a mix of paprika, cayenne, allspice, and thyme can mimic the taste. Adjust to your preferred spice level!
Herbs: Fresh cilantro or parsley adds brightness. Use whichever you prefer! If neither is available, a sprinkle of green onions or basil can provide a different yet refreshing taste.
How Do I Roast Vegetables Perfectly?
Roasting brings out the sweet flavors and creates a lovely texture. Here’s how to do it right:
- Preheat your oven to a high temperature (425°F or 220°C) to get a good caramelization.
- Cut vegetables evenly to ensure they cook at the same rate.
- Don’t crowd the baking sheet; spread them out so they roast instead of steam.
- Toss with olive oil and seasoning for flavor. Add more oil for crispiness if needed.
- Check halfway through cooking and give them a toss to ensure even roasting.
With these tips, your veggies will be tender on the inside and crispy on the outside! Enjoy your cooking!
How to Make a Vegan Jamaican Power Bowl
Ingredients You’ll Need:
For the Bowl:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup mini bell peppers, halved
- 1 medium sweet potato, diced
- 1 teaspoon olive oil (plus more for roasting)
- 1 teaspoon Jamaican jerk seasoning
- Salt and pepper to taste
- 1 avocado, diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 teaspoon thyme (fresh or dried)
- Lemon or lime juice, for serving
How Much Time Will You Need?
This delicious Vegan Jamaican Power Bowl will take you about 15 minutes of prep time and around 30-35 minutes of cooking time. That’s a total of about 45-50 minutes to create a nutritious and flavorful meal!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by preheating your oven to 425°F (220°C). In a pot, combine the quinoa and water or vegetable broth. Bring it to a boil, then lower the heat to low, cover it up, and let it simmer for about 15 minutes, until the quinoa is cooked and the liquid is fully absorbed. When done, fluff the quinoa with a fork and set it aside.
2. Roast the Vegetables:
While your quinoa is cooking, it’s time to prepare the veggies! In a large bowl, mix together the diced sweet potato, halved cherry tomatoes, and halved mini bell peppers. Drizzle a little olive oil over the veggies, and sprinkle with Jamaican jerk seasoning, salt, and pepper. Give everything a good toss to coat evenly.
3. Bake the Veggies:
Spread the seasoned veggies out on a baking sheet in a single layer. Place the baking sheet in your preheated oven and roast for about 25-30 minutes. Keep an eye on them; you want the sweet potatoes to be tender and the cherry tomatoes to burst with flavor!
4. Heat the Beans:
While the vegetables are roasting, take a small saucepan and heat the red kidney beans over medium heat. Add the thyme, salt, and pepper to taste, letting them warm up until they’re nice and cozy.
5. Assemble Your Power Bowl:
Now it’s time to bring it all together! Start by adding a generous scoop of cooked quinoa as your base in a bowl. Top it with the roasted sweet potatoes, bell peppers, burst cherry tomatoes, warm kidney beans, and diced avocado.
6. Garnish and Serve:
Finish off your Vegan Jamaican Power Bowl with a sprinkle of chopped cilantro or parsley. Don’t forget to squeeze some fresh lemon or lime juice over the top for a bright touch. Serve it warm, dig in, and enjoy this tasty, nutritious meal!
Can I Substitute Any Ingredients?
Absolutely! If you don’t have quinoa, you can use brown rice or couscous as a substitute. For the kidney beans, you can swap in chickpeas or black beans. Feel free to get creative with the veggies too—zucchini or corn would work great!
Can I Make This Bowl Ahead of Time?
Yes, you can prep this bowl in advance! You can cook the quinoa and roast the vegetables ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. When ready to eat, simply reheat everything and assemble your bowl.
What’s the Best Way to Store Leftovers?
Store any leftover power bowl components in separate airtight containers in the fridge. The quinoa and beans can last up to 4-5 days, while the roasted vegetables are best consumed within 3 days to maintain their texture. Reheat gently on the stove or microwave before serving.
Can I Use Different Seasonings?
Absolutely! If you’re not a fan of jerk seasoning, consider using Cajun spice for a different flavor profile. You could also create your own mix with chili powder, garlic powder, and cumin. Just make adjustments to suit your taste!
