Hearty bowl with black-eyed peas, farro, roasted vegetables, and fresh herbs for a satisfying meal.
# What You Need:
→ Grains
01 - 1 cup farro or wild rice, uncooked
02 - 2 cups water or vegetable broth
03 - 1/2 tsp salt
→ Black-Eyed Peas
04 - 1 1/2 cups cooked black-eyed peas (or 1 15-oz can, drained and rinsed)
→ Roasted Vegetables
05 - 1 medium sweet potato, peeled and cubed
06 - 1 red bell pepper, diced
07 - 1 zucchini, sliced
08 - 1 red onion, cut into wedges
09 - 2 tbsp olive oil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - Salt and pepper, to taste
→ Fresh Herbs & 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
# Directions:
01 - Preheat the oven to 425°F (220°C) to prepare for roasting vegetables.
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 (about 25–30 minutes for farro, 40–45 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 20–25 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 with black-eyed peas and roasted vegetables.
07 - Garnish each bowl with fresh herbs, feta (if using), and toasted seeds. Serve with lemon wedges.
