Black-Eyed Pea Buddha Bowl (Printable)

Protein-rich black-eyed peas with roasted sweet potato, quinoa, and velvety tahini dressing for a satisfying plant-based meal.

# What You'll Need:

→ Grain Base

01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 small zucchini, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - Salt and pepper to taste

→ Black-Eyed Peas

11 - 2 cups cooked black-eyed peas or 1 can, drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon garlic powder

→ Fresh Components

14 - 2 cups baby spinach or kale
15 - 1 avocado, sliced
16 - 2 tablespoons fresh cilantro or parsley, chopped

→ Tahini Dressing

17 - 1/4 cup tahini
18 - 2 tablespoons lemon juice
19 - 1 tablespoon maple syrup
20 - 2 tablespoons water, plus more as needed
21 - 1 small garlic clove, minced
22 - Salt to taste

# How to Make It:

01 - Preheat oven to 425°F.
02 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway through, until tender and golden brown.
03 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a small skillet over medium heat, warm black-eyed peas with cumin and garlic powder for 3 to 4 minutes until heated through.
05 - In a bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt until smooth. Add additional water as needed for desired consistency.
06 - Divide cooked quinoa between four serving bowls. Top each with roasted vegetables, warmed black-eyed peas, and fresh spinach or kale.
07 - Drizzle tahini dressing over each bowl. Garnish with avocado slices and chopped fresh herbs. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under an hour and feels fancy enough for guests but simple enough for a weeknight dinner.
  • The tahini dressing is so good you'll find yourself pouring it over random leftovers for days afterward.
  • Every component can be prepped ahead, making it perfect for meal prep when life gets chaotic.
02 -
  • Don't crowd the baking sheet with vegetables or they'll steam instead of roast; give them space to breathe and brown.
  • If your tahini dressing breaks or separates, whisk in a tablespoon of water at a time until it comes back together smoothly.
03 -
  • Toast some pumpkin seeds or chopped nuts while the vegetables roast to add a satisfying crunch that transforms the whole bowl.
  • If you want extra richness, drizzle a touch of tahini dressing into the warm black-eyed peas before plating, which lets it coat every bean.
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