Hearty bowl with black-eyed peas, farro, roasted sweet potato and vegetables, fresh herbs, and toasted seeds.
# Ingredient List:
→ 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 1/2 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 medium 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 for vegan variation
15 - 1/4 cup toasted pumpkin seeds or sunflower seeds
16 - Lemon wedges for serving
# Steps:
01 - Preheat the oven to 425°F
02 - In a medium saucepan, combine farro or wild rice with water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package instructions, approximately 25-30 minutes for farro or 40-45 minutes for wild rice. Drain any excess liquid when tender.
03 - While grains cook, toss sweet potato cubes, diced bell pepper, sliced zucchini, and onion wedges with olive oil, smoked paprika, cumin, salt, and pepper. Distribute evenly across a baking sheet.
04 - Place baking sheet in preheated oven and roast for 20-25 minutes, stirring halfway through, until vegetables are tender with caramelized edges.
05 - Heat cooked black-eyed peas in a small saucepan or microwave until warmed through.
06 - Divide cooked grains equally among four serving bowls. Layer black-eyed peas and roasted vegetables over the grain base.
07 - Garnish each bowl with fresh chopped herbs, feta cheese if desired, and toasted seeds. Serve with lemon wedges on the side.
