Recipe: Sweet Potato, Black-Eyed Pea and Broccoli Bowl
Cooking time: 35 minute(s)
Summary: A one-bowl Meatless Monday dinner with potato, peas and broccoli, fragrant with Mexican spices and garnishes.
Ingredients
- 2-3 yams or sweet potatoes, peeled and diced (about 1 1/2 pounds total)
- 1 large onion (about 3/4 pound), cut into a large dice
- 2 tablespoons taco seasoning (about 1/2 a commercial packet)
- 2 tablespoons olive oil
- 1 (11- ounce) container pre-soaked black-eyed peas
- Broccoli florets
- Grated Cheddar cheese
- Garnishes: minced cilantro, chopped tomato or salsa, lime wedges to squeeze over
Instructions
- Heat oven to 375 degrees. In a large bowl, toss sweet potato, onion, taco seasoning and olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
[1] - Roast for 30 minutes, stirring halfway through the cooking time.
- While that mixture is roasting, boil blackeyed peas in water for about 18 minutes; drain.
- In the meatime, steam or microwave the broccoli florets until just barely tender. They should still be bright green.
- When potato mixture is done, toss cooked peas with potato mixture.
- To serve, place steamed broccoli in wide bowls, top with some of the potato-pea mixture, and sprinkle on some grated Cheddar cheese.
- Garnish as you like, with suggestion above, or anything else you like. Pass the hot sauce!
- Serves 4-5.
Quick notes
Adapted from a recipe on One Lovely Life [2]. [2]
Cooking time: 35 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (General)