Black-Eyed Pea Grain Bowl (Printable view)

Tender black-eyed peas layered over nutty grains with roasted vegetables and fresh herbs.

# What You 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 non-vegan preparation
15 - 1/4 cup toasted pumpkin seeds or sunflower seeds
16 - Lemon wedges for serving

# How To Make:

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 portion 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 faster than you'd expect, and most of the work is just chopping and roasting.
  • The flavors deepen as it sits, making it a weekday lifesaver for meal prep.
  • You can build it exactly how you want each time, swapping vegetables or grains based on what's in your fridge.
02 -
  • Don't skip the paprika and cumin, they're subtle but they're the reason this tastes intentional instead of random.
  • Taste the grains as they cook and drain them while they still have a slight firmness, overcooked grains will absorb all the bowl's character.
03 -
  • Taste and adjust seasoning as you go, salt levels vary depending on whether you use broth or water for the grains.
  • Keep a lemon in your bag or fridge just for this, the brightness of citrus is what turns a bowl from nutritious into craveable.
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