Wholesome bowl with black-eyed peas, roasted vegetables, quinoa, and creamy tahini dressing for a balanced plant-based meal.
# What You'll Need:
→ 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 Components
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
# How To Make It:
01 - Preheat oven to 425 degrees Fahrenheit.
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 additional water to achieve 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.
