Black-Eyed Pea Grain Bowl (View Print Version)

Tender black-eyed peas with nutty grains and roasted vegetables for a nourishing meal.

# What You'll Need:

→ Grains

01 - 1 cup farro or wild rice, uncooked
02 - 2 cups water or vegetable broth
03 - 1/2 teaspoon salt

→ Black-Eyed Peas

04 - 1 1/2 cups cooked black-eyed peas or 1 15-ounce can, drained and rinsed

→ Roasted Vegetables

05 - 1 medium sweet potato, peeled and cubed
06 - 1 red bell pepper, diced
07 - 1 zucchini, sliced
08 - 1 red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper to taste

→ Fresh Herbs and Toppings

13 - 1/4 cup fresh parsley or cilantro, chopped
14 - 1/4 cup crumbled feta cheese, optional for vegan version
15 - 1/4 cup toasted pumpkin seeds or sunflower seeds
16 - Lemon wedges for serving

# Method:

01 - Preheat the oven to 425°F.
02 - In a medium saucepan, combine farro or wild rice, water or broth, and salt. Bring to a boil, then reduce to a simmer, cover, and cook according to package instructions, approximately 25 to 30 minutes for farro or 40 to 45 minutes for wild rice. Drain any excess liquid.
03 - While the grains cook, toss sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
04 - Roast vegetables in the oven for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
05 - Warm the cooked black-eyed peas in a small saucepan or microwave if desired.
06 - Divide the cooked grains among four bowls. Top each with black-eyed peas and roasted vegetables.
07 - Garnish each bowl with fresh herbs, feta cheese if using, and toasted seeds. Serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in less than an hour and tastes like you spent way more time than you actually did.
  • You can prep everything on a Sunday and assemble different combinations throughout the week.
  • The combination of textures and flavors feels nourishing without being heavy or fussy.
02 -
  • Don't overcrowd your baking sheet with vegetables or they'll steam instead of roast, and you'll miss that caramelized edge that makes everything taste better.
  • Rinsing canned black-eyed peas properly makes a real difference in the final flavor, removing that canned taste completely.
03 -
  • Make your grains and roast your vegetables on a Sunday, then you can assemble different bowls throughout the week depending on your mood and what's available.
  • Keep your lemon wedges close because a squeeze of fresh lemon over the warm bowl lifts everything and reminds you why this simple combination works so well.
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