The Orchids and Sweet Tea recipes are completely plant-based.
Enliven your weekday supper with this vegan power bowl, which boasts bold flavors and ingredients to keep you warm in the cold of winter.
“Good Morning America” food eliminates guesswork from dinner time and helps you find delicious and fast food to liven up any night of the week.
Shanika Graham-White, food blogger and cookbook author for Orchids and Sweet Tea, shared a recipe for a vegan Jamaican power bowl below.
“This vegan Jamaican power bowl is the ultimate plant-based dish for the whole family. Spicy, sweet and tasty notes create a beautiful balance of texture and flavor in one bite,” she said of the dish. “In Jamaican culture, Rastafarians usually eat vegan bowls, because part of their belief is to consume all the natural ingredients. And I know some Rastas. I pay homage to them because I love their philosophy of life. In Rastafarian’s words, “Ital is essential” means that you have to eat the food grown from the earth as it is. Means.
Preparation time: 25 minutesCooking time: half an hour
material
1 small butternut squash, peeled + cube (about 1 lb)
1 tbsp extra virgin olive oil
2 tablespoons of homemade jerk seasoning (recipe below)
Homemade jerk seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons of cayenne pepper
2 teaspoons of salt and peppercorn
2 teaspoons drying time
2 teaspoons of brown sugar
1 teaspoon of all spices
1 teaspoon of 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 cloves
1/4 teaspoon cumin
Roasted vegetables
2 lbs baby you component (see note)
1 lb Brussels sprouts, half
8-10 mini peppers, half
1/4 cup extra virgin olive oil
1 1/2 tablespoon sea salt
1 1/2 tablespoon black pepper
1 1/2 tablespoon of dried oregano
1 1/2 tablespoon dried basil
1 1/2 tablespoon garlic powder
1 1/2 tablespoon of dried parsley
1 1/2 tbsp smoked paprika
1 teaspoon red pepper flakes
Light stew peas:
1 tbsp extra virgin olive oil
1 (15 oz.) Green beans, drainer + rinse can
1 carrot, peeled and chopped
1 1/2 cup full fat coconut cream or milk
2 tablespoons of organic vegetables
2 pieces of garlic, chopped
1/2 red onion, diced
I left two Scotch bonnet peppers as they are!
1 teaspoon sea salt
Black pepper pinch
1 teaspoon of dried parsley
1 teaspoon drying time
1/2 teaspoon smoked paprika
1/4 teaspoon of all spices
Cooked Kinoa (cooked according to package) 2 cups of roasted herb tomato Hass avocado, peeled and diced homemade dairy-free lemon garlic dressing
..
