Healthy Recipe- Black-Eyed Pea Power Bowls

Black-eyed peas and sweet potatoes are frequent sidekicks to fried chicken and gravy-laden meats. This recipe, slightly adapted from one in Jocelyn Delk Adams’ “Everyday Grand” (Potter, $32.50), gives these two nutritional powerhouses top billing in a flavor-packed one-bowl meal. Each component can be prepared ahead and refrigerated separately, so you can quickly assemble it after you’ve worked up an appetite. Serves 4.

RECIPE HERE – Susan Puckett

Sweet Potatoes:

1 large or 2 medium sweet potatoes, peeled and cubed (about 1 pound)

1 tablespoon extra-virgin olive oil

¾ teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon smoked paprika

Pinch of cayenne pepper

Black-Eyed Peas:

1 ½ to 2 cups cooked or canned, drained, and rinsed black-eyed peas

¼ cup chicken broth, vegetable broth, or water

2 garlic cloves, minced

2 teaspoons fresh lime juice

1 canned chipotle pepper in adobe sauce, finely chopped

1 teaspoon ground cumin

Kosher salt to taste

Curried Green Goddess Dressing:

1 cup plain full-fat Greek yogurt

1 cup mixed fresh herbs (cilantro leaves, basil leaves, fresh parsley)
2 garlic cloves

1 tablespoon fresh lime juice

1 teaspoon hot Madras or regular curry powder

¾ teaspoon kosher salt

Pinch of cayenne pepper

For serving:

1 ½ cups cooked brown rice (or grain of choice)

¼ cup thinly sliced pickled red onions (see note)

2 avocados, peeled and sliced

Fresh cilantro leaves

1. Roast the sweet potato: Preheat the oven to 400 degrees. In a medium bowl, toss together the sweet potato, olive oil, salt, cumin, paprika, and cayenne.
2. Spread the mixture out on a large, rimmed baking sheet and roast for 20 minutes. Give the mixture a stir and roast 15 minutes longer or until the potatoes are browned and tender.
3. Meanwhile, prepare the black-eyed peas: In a medium saucepan, combine the black-eyed peas, stock or water, garlic, lime juice, chipotle, cumin, and salt, and bring to a boil over medium heat. Reduce the heat to low and simmer until the flavors have melded about 5 minutes. Remove from the heat, cover, and set aside.
4. Make the dressing: In a blender or food processor, combine the yogurt, herbs, garlic, lime juice, curry powder, salt, and cayenne, and blend until smooth.
5. To serve: Divide the grain of choice, peas, sweet potato, and avocado slices among 4 bowls. Top with onion slices, drizzle with dressing and garnish with cilantro leaves.
6. Leftover ingredients may be refrigerated separately in airtight containers for up to 5 days.

NOTE: To make quick-pickled onions: Thinly slice a red onion and place them in a bowl. Sprinkle with a tablespoon of sugar and a teaspoon of salt, then cover with ½ cup each apple cider vinegar and hot water. Stir to coat and let the onions marinate for at least 30 minutes. Serve immediately or refrigerate in a tightly sealed container for up to 2 weeks.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

Check out another delicious, healthy recipe by clicking: HERE