A vibrant plant-based bowl with black-eyed peas, roasted vegetables, quinoa, and creamy tahini dressing.
# Needed Ingredients:
→ 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
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
# Preparation Steps:
01 - Heat oven to 425°F.
02 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, smoked paprika, salt, and pepper. Spread on 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 saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
04 - In small skillet over medium heat, warm black-eyed peas with cumin and garlic powder for 3 to 4 minutes until heated through.
05 - In bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt until smooth. Add more water 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.
