Description
This Spicy Cajun Black-Eyed Pea Grain Bowl is a vibrant, hearty, and flavorful meal perfect for cozy weeknights, family dinners, or meal prepping for the week. Inspired by Southern Cajun cuisine, this dish combines protein-packed black-eyed peas, wholesome grains, and fresh vegetables with a kick of spice. It’s a wholesome, colorful bowl that satisfies your taste buds while keeping things healthy and nourishing.
Ingredients
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1 cup black-eyed peas, soaked overnight and drained (or 2 cups canned, drained and rinsed)
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1 cup quinoa or brown rice, rinsed
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1 tablespoon olive oil
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1 medium red bell pepper, diced
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1 medium yellow bell pepper, diced
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1 small red onion, diced
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2 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon Cajun seasoning
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½ teaspoon chili powder
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¼ teaspoon cayenne pepper (adjust to taste)
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Salt and black pepper, to taste
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup cherry tomatoes, halved
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2 cups baby spinach or mixed greens
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¼ cup fresh parsley, chopped
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1 tablespoon lemon juice
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Optional toppings: avocado slices, sliced green onions, or roasted pumpkin seeds
Instructions
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Cook the quinoa or brown rice according to package instructions. Fluff with a fork and set aside.
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If using dried black-eyed peas, place them in a pot with enough water to cover by 2 inches. Bring to a boil, reduce heat, and simmer 45–60 minutes until tender. Drain and set aside. If using canned, rinse and drain.
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Heat olive oil in a large skillet over medium heat. Add red onion, red and yellow bell peppers, and garlic. Sauté 5–7 minutes until tender and fragrant.
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Stir in smoked paprika, Cajun seasoning, chili powder, cayenne, salt, and black pepper. Cook 1–2 minutes to allow spices to bloom.
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Add black-eyed peas and corn to the skillet, tossing gently to coat. Cook 3–5 minutes until heated through.
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Divide cooked grains among serving bowls. Top with black-eyed pea and vegetable mixture, cherry tomatoes, and baby spinach.
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Sprinkle with parsley, drizzle with lemon juice, and add optional toppings. Serve warm.
Notes
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You can prepare grains and black-eyed peas in advance for quicker assembly.
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Adjust cayenne pepper to control spice level.
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Use alternative grains like farro, bulgur, or couscous if desired.
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Add roasted chickpeas or grilled chicken for extra protein.
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Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes