Black-Eyed Pea Grain Bowl (Printable)

Hearty bowls with black-eyed peas, farro, and roasted vegetables for a wholesome vegetarian 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 - Set oven to 425 degrees Fahrenheit
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 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 in the oven for 20 to 25 minutes, stirring halfway through, until tender and caramelized
05 - Heat 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 Tips:

01 -
  • It's forgiving enough to use whatever vegetables are lingering in your fridge, but structured enough to feel like a real meal.
  • You can make it once and eat it all week, or assemble fresh bowls whenever the mood strikes.
  • There's something deeply satisfying about layering grains, legumes, and roasted vegetables into one bowl that tastes better than the sum of its parts.
02 -
  • If your grains stick together in a clump, they've been sitting too long after cooking. Add a splash of water or broth and fluff with a fork while warming them up.
  • Roasting vegetables on a crowded pan steams them instead of browning them. Give them space, and watch how the flavor changes completely.
03 -
  • Make extra grains and vegetables on Sunday and assemble fresh bowls throughout the week. Everything keeps beautifully, and breakfast bowls are underrated.
  • Toast your seeds in a dry skillet for a minute before adding them. This releases their oils and makes them taste completely different.
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