Black-Eyed Pea Grain Bowl (Printable)

Hearty bowl with black-eyed peas, farro, 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 - 1.5 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
15 - 1/4 cup toasted pumpkin seeds or sunflower seeds
16 - Lemon wedges for serving

# How to Make It:

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 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 under an hour and tastes even better the next day as a cold lunch.
  • Every element can be customized based on what's lingering in your pantry, so you're never stuck making the same bowl twice.
02 -
  • Don't skip the step of spreading your vegetables in a single layer on the baking sheet, because if they're crowded they'll steam instead of roast, and that's where the flavor lives.
  • The difference between just-cooked grains and overcooked ones is noticeable, so set a timer and check at the lower end of the suggested cooking time.
03 -
  • Toast your seeds in a dry pan for just a minute or two before adding them to the bowl, because that's when their flavor really wakes up.
  • Don't drain your canned black-eyed peas aggressively, as a light rinse is enough and keeps some of their starch, which helps everything hold together better.
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