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Sweet Potato, Black-Eyed Pea and Broccoli Bowl (Secret Recipe Club)

Recipe: Sweet Potato, Black-Eyed Pea and Broccoli Bowl

Summary: A one-bowl Meatless Monday dinner with potato, peas and broccoli, fragrant with Mexican spices and garnishes.


  • 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


  1. 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.Sweet Potato, Blackeyed Pea and Broccoli Bowl [1]
  2. Roast for 30 minutes, stirring halfway through the cooking time.
  3. While that mixture is roasting, boil blackeyed peas in water for about 18 minutes; drain.
  4. In the meatime, steam or microwave the broccoli florets until just barely tender. They should still be bright green.
  5. When potato mixture is done, toss cooked peas with potato mixture.
  6. To serve, place steamed broccoli in wide bowls, top with some of the potato-pea mixture, and sprinkle on some grated Cheddar cheese.
  7. Garnish as you like, with suggestion above, or anything else you like. Pass the hot sauce!
  8. 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)