Vibrant bowl featuring black-eyed peas, quinoa, roasted vegetables, and tahini dressing for a wholesome meal.
# What You Need:
→ Grain Base
01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 small zucchini, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - Salt and pepper to taste
→ Black-Eyed Peas
11 - 2 cups cooked black-eyed peas, or 1 can drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon garlic powder
→ Fresh Ingredients
14 - 2 cups baby spinach or kale
15 - 1 avocado, sliced
16 - 2 tablespoons fresh cilantro or parsley, chopped
→ Tahini Dressing
17 - 1/4 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon maple syrup
20 - 2 tablespoons water, plus more as needed
21 - 1 small garlic clove, minced
22 - Salt to taste
# Steps:
01 - Set oven to 425°F and allow to reach temperature.
02 - Combine sweet potato, bell pepper, red onion, and zucchini in a bowl. Drizzle with olive oil and season with smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned vegetables on a baking sheet in single layer. Roast for 25 minutes, stirring halfway through, until tender with golden edges.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water and 1/2 teaspoon salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
05 - In a small skillet over medium heat, add black-eyed peas with cumin and garlic powder. Heat for 3-4 minutes, stirring occasionally, until warmed through.
06 - In a bowl, whisk together tahini, lemon juice, maple syrup, 2 tablespoons water, minced garlic, and salt until smooth. Adjust water gradually to achieve desired consistency.
07 - Divide cooked quinoa evenly among four bowls. Distribute roasted vegetables and warmed black-eyed peas over each portion. Add fresh spinach or kale to each bowl.
08 - Drizzle tahini dressing over each bowl. Top with avocado slices and fresh herb garnish. Serve immediately.
