Healthy Recipe- Black-Eyed Pea Power Bowls

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  1. Healthy Recipe- Black-Eyed Pea Power Bowls

    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

    Check out another delicious, healthy recipe by clicking: HERE

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(361) 857-5087