Black-Eyed Pea Buddha Bowl

The first time I made this bowl, I was trying to use up random things from my pantry after a long week. Now it is one of those meals I crave when my body needs something real and honest. The combination of warm roasted vegetables and cool creamy dressing just hits different.

I served this to my skeptical friend who thought plant-based bowls would leave him hungry. He went back for seconds and asked for the recipe before he even left my apartment.

Ingredients

• Quinoa: Rinse it really well to remove any bitter coating then cook it with a pinch of salt for flavor that goes all the way through
• Sweet potato: Cut into uniform cubes so they roast evenly and get those beautifully caramelized edges
• Black-eyed peas: These bring a creaminess that pairs perfectly with the smoky vegetables
• Tahini: Whisk vigorously until smooth and adjust the water until you reach a pourable consistency
• Fresh greens: Baby spinach holds up better than delicate lettuces and wilts slightly under the warm toppings

Instructions

Get your vegetables roasting:

Toss the sweet potato bell pepper red onion and zucchini with olive oil smoked paprika salt and pepper then spread them on a baking sheet and roast at 425°F for 25 minutes

Cook the grain base:

Rinse the quinoa under cold water then simmer it with water and salt for 15 minutes before letting it steam covered for another 5 minutes

Warm the black-eyed peas:

Heat them gently in a skillet with cumin and garlic powder just until they are fragrant and warmed through

Make the tahini dressing:

Whisk together tahini lemon juice maple syrup water minced garlic and salt until completely smooth adding more water as needed

Build your bowls:

Start with a base of quinoa then arrange roasted vegetables black-eyed peas and fresh greens on top before drizzling with dressing

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This recipe became my go-to for dinner parties because everyone can customize their own bowl and leave full and happy.

Making It Your Own

Swap in roasted chickpeas or black beans if black-eyed peas are not your favorite. The beauty of a buddha bowl is that it adapts to whatever you have on hand.

Meal Prep Magic

Store the quinoa roasted vegetables and black-eyed peas in separate containers for up to 4 days. Keep the dressing in a small jar and give it a good shake before using.

Serving Suggestions

Add some toasted pumpkin seeds or sunflower seeds for extra crunch. A crisp white wine like Sauvignon Blanc cuts through the richness of the tahini beautifully.

• Warm the quinoa slightly before assembling if you have been storing it in the refrigerator
• Massage the kale with a little olive oil if using it instead of spinach to make it more tender
• Double the dressing because you will want it on everything

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Hope this bowl brings as much comfort to your kitchen as it has to mine.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare all components up to 3 days in advance. Store the quinoa, roasted vegetables, black-eyed peas, and dressing separately in airtight containers. Assembly takes just minutes when ready to serve.

→ What other grains work well in this bowl?

Brown rice, farro, wheat berries, or millet make excellent substitutions for quinoa. Adjust cooking time according to grain package directions and maintain the 2:1 water-to-grain ratio.

→ How can I add more protein?

Increase protein by adding roasted chickpeas, hemp seeds, or a dollop of Greek yogurt. For a vegan boost, sprinkle nutritional yeast or add extra black-eyed peas and avocado.

→ Can I use frozen vegetables instead of fresh?

Frozen vegetables work in a pinch, though fresh yields better texture. If using frozen, thaw and pat dry thoroughly before roasting to prevent sogginess and reduce roasting time by 5-7 minutes.

→ What vegetables roast well together?

Root vegetables like carrots, beets, and parsnips pair beautifully. Brussels sprouts, cauliflower, and butternut squash also roast at similar temperatures and complement the tahini dressing.