Black-Eyed Pea Grain Bowl (Printable Copy)

Hearty layers of black-eyed peas, farro, and roasted vegetables create this nourishing bowl perfect for lunch or dinner.

# What You 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 medium 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 and Toppings

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

# How to Make:

01 - Preheat the oven to 425 degrees Fahrenheit.
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.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon cooking.
  • Every component can be prepped ahead, making weeknight dinners feel less chaotic.
  • The bowl is naturally plant-based but so satisfying that no one notices what's missing.
02 -
  • Don't stir the vegetables constantly while roasting, or you'll steam them instead of caramelizing them, a mistake I made twice before learning patience.
  • Taste the grains as they cook, because every stovetop has its own personality and timing varies, which means relying on package instructions alone sometimes leaves you with mushy results.
03 -
  • If your black-eyed peas are from a can, that extra rinsing step washes away the tin taste and makes them taste almost homemade.
  • Roasting at 425°F instead of lower temperatures is the secret to getting those caramelized edges that make everything taste intentional and delicious.
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