Black-Eyed Pea Buddha Bowl (Print View)

Vibrant bowl with black-eyed peas, roasted vegetables, quinoa, and creamy tahini dressing.

# What You'll Need:

→ Grain Base

01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 0.5 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 - 0.5 teaspoon smoked paprika
10 - Salt and black pepper to taste

→ Black-Eyed Peas

11 - 2 cups cooked black-eyed peas
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon garlic powder

→ Fresh Ingredients

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

→ Tahini Dressing

17 - 0.25 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon maple syrup
20 - 2 tablespoons water
21 - 1 small garlic clove, minced
22 - Salt to taste

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • It feels indulgent and nourishing at once, like you're eating something both satisfying and good for you.
  • Everything can be prepped and cooked in under an hour, making weeknight dinners feel less frantic.
  • The tahini dressing is genuinely creamy without dairy, a discovery that changed how I think about plant-based cooking.
02 -
  • Tahini separates because oil and water don't naturally mix, so if your dressing breaks, it's not ruined—keep whisking and add water gradually until it emulsifies into creaminess.
  • The avocado should go on last and should be added just before eating, otherwise it darkens and loses that buttery freshness that makes it worth including.
03 -
  • Prepare your quinoa or rice in the morning and store it in the refrigerator, then everything else comes together quickly at dinnertime without feeling rushed.
  • The key to creamy tahini that doesn't separate is whisking constantly and adding water slowly rather than all at once—patience here yields a dressing worth making again.
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