Black-Eyed Pea Buddha Bowl (Printable)

Vibrant bowl with black-eyed peas, roasted vegetables, quinoa, and creamy tahini dressing.

# Components:

→ 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 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

# Method:

01 - Preheat oven to 425°F.
02 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway through, until tender and golden.
03 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small skillet over medium heat, warm black-eyed peas with cumin and garlic powder for 3 to 4 minutes until heated through.
05 - In a bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt until smooth. Add more water as needed for desired consistency.
06 - Divide quinoa between four bowls. Top with roasted vegetables, black-eyed peas, and fresh spinach or kale.
07 - Drizzle with tahini dressing. Garnish with avocado slices and chopped herbs. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and everything can be prepped while the oven does most of the work.
  • Every bite tastes different because you're mixing textures and flavors that shouldn't work but absolutely do.
  • You can make it once and eat it all week without getting bored of it.
02 -
  • Don't skip the resting step for quinoa—it's the difference between fluffy grains and a mushy paste.
  • Season the roasted vegetables heavily at the beginning because they won't pick up as much flavor during cooking as you'd think.
03 -
  • Prep components separately and store them in containers so you can assemble fresh bowls throughout the week without anything getting soggy.
  • Make extra tahini dressing because you'll find yourself using it on salads, grain bowls, and roasted vegetables for days afterward.
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