Bol energético jamaicano

Ingredientes

• 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
• 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
• 2 lbs Baby Yukon Potatoes
• 1 lb Brussels Sprouts
• 8-10 Mini Sweet Peppers
• 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
• 1 tablespoon 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 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 Allspice
• Cooked Quinoa
• 2 cups Herb Roasted Tomatoes
• Hass Avocado, peeled and diced
• Homemade Dairy-free Lemon Garlic Dressing

Preparación

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss cubed butternut squash with olive oil and jerk seasoning. Spread on a baking sheet and roast for 25-30 minutes.

3. 3

   In the same bowl, add halved Brussels sprouts and baby Yukon potatoes, drizzle with olive oil, season, and mix well. Roast for an additional 15-20 minutes until golden.

4. 4

   In a skillet over medium heat, sauté garlic, onion, and carrot in olive oil for about 2 minutes. Add dried herbs and spices; cook for another 30 seconds.

5. 5

   Stir in kidney beans, vegetable stock, and coconut cream/milk; add whole Scotch bonnet peppers. Bring to a gentle boil then simmer on low for 8-10 minutes.

6. 6

   Assemble bowls by spooning quinoa as the base, topping with roasted veggies, stew peas, diced avocado, and drizzle dressing.