Black-Eyed Pea Grain Bowl (Printer View)

Hearty grain bowl with tender black-eyed peas, roasted vegetables, and nutty farro or wild rice for a nourishing meal.

# What you'll 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 - 1.5 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 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 black pepper to taste

→ Fresh Herbs and Toppings

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

# Method:

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 portion 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, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The roasted vegetables get caramelized edges while the grains stay tender, creating this satisfying contrast in every spoonful.
  • Black-eyed peas are quietly packed with protein and fiber, so you actually feel full without the heaviness.
02 -
  • Don't skip spreading the vegetables in a single layer on the baking sheet—crowding them causes steaming instead of roasting, and you'll miss out on those caramelized edges that make the whole bowl taste deeper.
  • If your farro or wild rice still looks wet after cooking, drain it through a fine sieve rather than letting it sit in water, which can turn it mushy.
03 -
  • If you're making this for a crowd, roast vegetables in batches rather than overcrowding the pan, even if it means two baking sheets—the extra few minutes are worth the superior texture.
  • The lemon wedge on the side lets everyone control how much brightness they want, which means even people with different preferences end up happy with the same base recipe.
Return