Black-Eyed Pea Grain Bowl (Printable Version)

Hearty black-eyed peas over nutty farro with caramelized roasted vegetables, fresh herbs, and toasted seeds 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 & Toppings

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

# Step-by-Step Guide:

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.

# Additional Tips::

01 -
  • It's a one-bowl meal that actually tastes deliberate, not like you're eating your leftovers for the third time.
  • The roasted vegetables get caramelized and sweet while the grains stay tender, creating layers of texture that keep each bite interesting.
  • You can prep most of this while the oven does the heavy lifting, so you're never stuck hovering over the stove.
02 -
  • Don't crowd your baking sheet because cramped vegetables steam instead of roast, which wastes the whole point of caramelization.
  • Taste the grains before they're completely done because package times are suggestions, not absolute truths, and you want them tender but not mushy.
  • The lemon wedge is not optional decoration, it's the final seasoning that pulls the whole bowl together and makes every bite taste brighter.
03 -
  • Roast your seeds in a dry skillet for two minutes before sprinkling them on bowls, it's a tiny step that somehow makes everything taste more intentional.
  • Keep a bottle of really good lemon juice on hand because one squeeze transforms an okay bowl into something you'll crave.
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