Hearty bowls with black-eyed peas, farro, roasted sweet potato, bell pepper, and zucchini finished with herbs and crunchy seeds.
# 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 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 & Toppings
13 - 1/4 cup fresh parsley or cilantro, chopped
14 - 1/4 cup crumbled feta cheese, optional for vegan
15 - 1/4 cup toasted pumpkin seeds or sunflower seeds
16 - Lemon wedges for serving
# How to Make It:
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 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.
