May 10, 2023

Plant-Based Caribbean Power Bowl

This Plant-Based Caribbean Power Bowl is the perfect dish for those needing a high-protein meal. It has flavors from all over the Caribbean and is perfect for a quick and easy weeknight meal. 

If you love Carribean food and also love Chipotle, then you are going to absolutely love this power bowl. It has flavors of jerk, cilantro, and lime. I love how easy it is to make and how perfect it is to meal prep. It is packed full of nutrients and protein and will leave you very satisfied.

What goes into the bowl

  • Cilantro lime cauliflower rice. Inspired by the Spanish-speaking countries of the Caribbean, this cilantro lime cauliflower rice is probably one of my favorite parts of the bowl. Rice is a staple in many Caribbean dishes, and this cauliflower rice works as a great replacement. 
  • Jerk roasted carrot and sweet potato. You can’t have a Carribean bowl and not have something with jerk flavors. of all the root vegetables, carrots and sweet potatoes are the best for standing up to the flavors of jerk. It adds a much-needed spicy component to the bowl, and with each bite, you’ll be going back for more.
  • Stewed kidney beans. Beans are a huge part of Caribbean culture and are a great source of protein. These beans are stewed in coconut milk with onion, thyme and green bell pepper, and add a level of comfort food to the bowl.
  • Vegetable salad. You cannot have any meal in the Carribean without a slaw or salad of some sort. This slaw adds a bunch of acid to round out all the flavors in the bowl.
  • Avocado. It wouldn’t be a power bowl if there isn’t a dose of healthy fat.

Other things you can add to your Caribbean Power Bowl:

  • Black beans
  • Pigeon peas
  • Chickpeas
  • Stewed tomatoes
  • Callaloo
  • Lentils
  • Tofu

For more delicious power bowls we can’t get enough of, check out our recipe roundup here.

Plant-Based Caribbean Power Bowl

Recipe and photos by Andy McIntosh

Plant-Based Caribbean Power Bowl

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


Stewed Beans

  • 1 can kidney beans drained and rinsed
  • 1/2 onion chopped
  • 1/2 green bell pepper chopped
  • 3 stalks green onion chopped
  • 1 tbsp all-purpose seasoning
  • 2 tsp garlic powder
  • 2 tsp dried thyme


  • 1 package cole slaw mix
  • 3 tbsp apple cider vinegar
  • 3 tsp olive oil
  • 1 tsp garlic powder

Cilantro Lime Cauliflower Rice

  • 1 package frozen cauliflower rice
  • 1 tbsp cilantro finely chopped
  • 1/2 lime
  • salt to taste

Jerk-Roasted Carrots and Sweet Potatoes

  • 1 large sweet potato diced
  • 2 medium carrots chopped
  • 1 tbsp jerk seasoning
  • 1 tbsp all-purpose seasoning
  • 1 tbsp coconut aminos
  • 1 tbsp olive oil


  • MAKE stewed beans. Rinse and drain beans, In a large skillet over medium heat, add oil. Once hot, add in onion, bell pepper and green onion, then sauté until onions are translucent. Add in beans and the rest of the ingredients and stir. Cover and bring pot to a boil, then reduced to a simmer. Let simmer for 15-20 minutes, stirring occasionally.
  • MAKE slaw. Add cole slaw mix to a bowl. in a separate small bowl, combine the rest of the ingredients to make the vinaigrette. Dress the slaw with vinaigrette.
  • MAKE cilantro lime cauliflower rice. Heat a skillet on high heat. once hot, add frozen cauliflower rice and cook to package instructions. During the last 1-2 minutes, add in the cilantro and lime juice, then turn off heat. stir to combine.
  • MAKE air fryer jerk roasted carrots and sweet potato. In a bowl, add all the ingredients and mix. preheat air fryer to 400°F. Once heated, add in the seasoned carrot and sweet potato and cook for 10-15 minutes. If not using an air fryer, follow the same instructions in the oven and extend the cooking time by 10-15 minutes.
Andy McIntosh wearing a light gray shirt and smiling at the camera.

Andy McIntosh

Andy McIntosh (he/him) is a flight attendant and recipe developer who shares Jamaican and Caribbean dishes as well as travel tips across his social media channel, TriangleTravelingCaveman. He moved from Jamaica just before he turned 15 and has lived in many major US cities including NYC, Phoenix, Houston and Chicago. His grandfather was a butcher, while his grandmother and mother taught him everything he knows about cooking.Andy has a passion and love for sharing recipes that are as traditional as you can get – but with Whole30 compatible ingredients. His goal is to show that doing a Whole30 doesn’t mean giving up Jamaican and Caribbean food.