Black-Eyed Pea Grain Bowl (Printable)

Hearty bowl with black-eyed peas, farro, and roasted vegetables for a wholesome 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 fifteen-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 pepper to taste

→ Fresh Herbs and 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 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 until heated through.
06 - Divide the cooked grains among four bowls. Top with black-eyed peas and roasted vegetables.
07 - Garnish each bowl with fresh herbs, feta cheese if desired, and toasted seeds. Serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • Black-eyed peas have this earthy, slightly sweet quality that pairs perfectly with roasted vegetables without being heavy.
  • You can prep everything ahead and assemble bowls in minutes, which means it works for meal prep Sundays or last-minute dinners.
02 -
  • Don't skip rinsing canned black-eyed peas—the liquid they come in can make your bowl taste tinny and metallic.
  • The vegetables must be spread in a single layer on the baking sheet or they'll steam instead of roast, and you'll miss out on that crucial caramelization.
03 -
  • Toast your seeds in a dry skillet for two minutes before adding them—it deepens their flavor and makes them taste more like an intentional topping than an afterthought.
  • If your farro finishes cooking before your vegetables are ready, just leave the pan off the heat with the lid on and it will stay warm for 15 minutes without drying out.
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