Black-eyed peas and veggies are tossed in spicy buffalo tahini sauce in these easy Black Eyed Peas Veggie Bowls. This is an easy and nutritious way to cook black eyed peas!
These spicy black-eyed pea veggie bowls are made using two of the best veggies that late summer has to offer: bell peppers and okra.
If you're looking for a black eyed pea recipe other than the classic New Year's combo of stewed black eyed peas and collard greens, these veggie bowls are a great option!
They highlight the earthy flavorful of black-eyed peas and are overall very easy to throw together using frozen black eyed peas.
Pair sautéed Cajun-seasoned veggies with black-eyed peas, rice and a spicy, creamy buffalo tahini sauce for a flavor-packed weeknight dinner.
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Recipe highlights
- New to cooking with black-eyed peas? This is a great place to start!
- This recipe makes enough for 3-4 veggie bowls that can easily be divided into individual containers for meal prep.
- The buffalo tahini sauce dressing is a highlight. It's gently spicy, and really pulls together the earthy flavor of the peas and sweet flavor of the peppers. Not a fan of spicy flavors? Use this lemon tahini dressing instead.
Ingredients
- Black-eyed peas: Most canned black-eyed peas at my grocery store in the South are seasoned, usually with pork. Seasoning-free black eyed peas can be found in the freezer aisle, and are the best option for this recipe.
- Okra: This recipe works best with fresh okra, but frozen okra works in a pinch. Thaw the okra completely before pan-frying it. It will have a slightly softer texture than fresh okra.
- Peppers: I like to use red, orange, or yellow bell pepper, but feel free to add any variety of peppers. Add a spicy pepper like jalapeno or serrano to up the heat level.
- Tahini buffalo sauce: Tahini can be found in the nut butter or International aisles. It's gently nutty and adds a lot of depth to the sauce. Any variety of Buffalo sauce or "Buffalo wing sauce" works.
- Cajun seasoning: I love Tony Chachere's Cajun seasoning (it's in the green container), but any variety works. If using a salt-free seasoning, make sure to adjust the salt to taste.
Step-by-step instructions
- Heat olive oil in a medium pan over high heat. Once hot, add peppers and sliced okra. Sauté on high heat for 3-4 minutes to sear the okra and peppers. This will lightly blacken the veggies without softening them too much.
- Add kale and Cajun seasoning to the veggies. Sauté for a minute more, until kale is wilted.
- Make the spicy dressing by mixing together buffalo sauce, tahini and cajun seasoning.
- To make one bowl combine ⅔ cup cooked rice, ½ cup black-eyed peas, ¼ of the vegetable mixture and 1-2 tablespoons dressing.
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Black Eyed Pea Veggie Bowls
Black eyed peas, rice and sauteed summer veggies are combined with a spicy buffalo tahini sauce in this easy meal prep recipe.
Ingredients
- 2 cups frozen black-eyed peas see note
- 1 cup dry jasmine rice
- 1 ½ cups water
- 1 tablespoon olive oil
- ¾ pound okra sliced in ½" pieces
- 1 medium red bell pepper diced
- 3 cups loosely packed kale, torn into bite-sized pieces
- ½ teaspoon Cajun seasoning divided
- ½ cup buffalo sauce
- ¼ cup tahini
Instructions
- To prepare jasmine rice: Rinse rice in cool running water until water runs clear (this will keep the grains of rice from sticking to each other). You can do this by placing the rice in a water-filled bowl or by using a fine-mesh strainer.
- Add rinsed jasmine rice and 1 and ½ cups water to a small stockpot. Bring to a rapid simmer on medium-high heat, then cover with a lid. Reduce to a simmer, simmering for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- Prepare black-eyed peas according to package instructions (see notes for more options).
- In a medium skillet, heat 1 tablespoon oil over high heat. Once hot, add sliced okra and diced bell pepper. Saute for 3-4 minutes, until okra and peppers are lightly blackened.
- Reduce heat to medium. Add torn kale to the okra and peppers and sprinkle with ¼ teaspoon of Cajun seasoning. Saute until kale is wilted, about 1-2 minutes.
- To prepare buffalo tahini sauce: combine buffalo sauce, tahini and ¼ teaspoon Cajun seasoning in a small mixing bowl. Mix until combined.
- To make one bowl: Add ⅔ cup cooked rice, ½ cup black-eyed peas, ¼ veggies, and 2 tablespoons sauce in a bowl. Stir together and enjoy!
Notes
- Black-eyed peas: If frozen black-eyed peas aren't available, you can use canned or cook from dry. One 15 ounce can will yield ~1.5 cups black eyed peas. Drain and rinse the canned black-eyed peas before using. If cooking from dry, ⅔ cup dry black-eyed peas will yield 2 cups cooked.
- Jasmine rice: One cup of dry jasmine rice will yield 3 cups of cooked rice. You can also prepare jasmine rice using a rice cooker or Instant Pot.
- Buffalo sauce: Also branded as buffalo wing sauce. Not all storebought buffalo sauce brands are dairy-free, but Frank's Red Hot Original Buffalo Wing Sauce is vegan.
- You can use frozen okra and peppers in place of fresh. Thaw before sauteing according to recipe instructions.
Nutrition
Calories: 451kcalCarbohydrates: 71gProtein: 17gFat: 13gSaturated Fat: 2gSodium: 962mgPotassium: 925mgFiber: 10gSugar: 5gVitamin A: 6696IUVitamin C: 119mgCalcium: 203mgIron: 5mg
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