Ingredients
Roasted Jerk Butternut Squash
- 1 small butternut squash, peeled and 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
- 2 teaspoons 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
Roasted Veggies
- 2 lbs. baby Yukon potatoes
- 1 lb. Brussels sprouts, halved
- 8-10 mini sweet peppers, halved
- ¼ cup extra virgin olive oil
- 1½ tablespoons sea salt
- 1½ tablespoons black pepper
- 1½ tablespoons dried oregano
- 1½ tablespoons dried basil
- 1½ tablespoons garlic powder
- 1½ tablespoons dried parsley
- 1½ tablespoons smoked paprika
- 1 teaspoon red pepper flakes
Light Stew Peas
- 1 tablespoon extra virgin olive oil
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 carrot, peeled and chopped
- 1½ 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
- 1 teaspoon sea salt
- Pinch of black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon ground allspice
Others
- Cooked quinoa (prepared according to packaging instructions)
- 2 cups herb roasted tomatoes
- 1 Hass avocado, peeled and diced
- Homemade dairy-free lemon garlic dressing
Instructions
- Prepare the Jerk Seasoning: In a small bowl, combine onion powder, garlic powder, cayenne pepper, salt, black pepper, dried thyme, brown sugar, ground allspice, dried parsley, paprika, red pepper flakes, ground cinnamon, nutmeg, clove, and cumin thoroughly to make the homemade jerk seasoning blend.
- Roast Jerk Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil and 2 tablespoons of the homemade jerk seasoning until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
- Prepare and Roast Vegetables: In a large bowl, combine baby Yukon potatoes, halved Brussels sprouts, and halved mini sweet peppers. Drizzle with ¼ cup olive oil and sprinkle with sea salt, black pepper, dried oregano, dried basil, garlic powder, dried parsley, smoked paprika, and red pepper flakes. Toss thoroughly to coat. Arrange in a single layer on a baking sheet and roast in the same oven as the butternut squash for 30-35 minutes, stirring halfway through, until veggies are tender and golden.
- Cook the Light Stew Peas: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and diced red onion, sautéing until fragrant and translucent, about 3-4 minutes. Add chopped carrot, kidney beans, full-fat coconut cream, vegetable stock, scotch bonnet peppers (whole), sea salt, black pepper, dried parsley, dried thyme, smoked paprika, and ground allspice. Stir to combine and simmer gently on low heat for 20-25 minutes, allowing flavors to meld and the stew to thicken. Remove scotch bonnet peppers before serving.
- Cook the Quinoa: Prepare quinoa according to package instructions, fluffing with a fork when done.
- Assemble the Dish: On serving plates or bowls, layer the cooked quinoa as the base. Top with roasted jerk butternut squash, roasted seasoned vegetables, and a generous scoop of light stew peas. Add herb roasted tomatoes and diced Hass avocado on the sides.
- Dress and Serve: Drizzle with homemade dairy-free lemon garlic dressing over the assembled dish for a bright, zesty finish. Serve warm and enjoy the harmonious blend of Caribbean spices and fresh ingredients.
Notes
- For the baby Yukon potatoes, ensure they are similar in size for even roasting.
- You can adjust the heat level by reducing or removing the scotch bonnet peppers in the stew.
- The homemade jerk seasoning can be stored in an airtight container for up to 3 months.
- Use full-fat coconut cream for a richer stew or coconut milk for a lighter texture.
- Herb roasted tomatoes can be made by roasting cherry tomatoes with herbs, olive oil, salt, and pepper at 400°F for 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Caribbean
- Diet: Vegan
