Southwestern Black-Eyed Pea Bowl
Ingredients
Cilantro Lime Rice
- 1 cup hot cooked white jasmine rice (use brown rice if you wish)
- 1/4 cup freshly grated carrots
- 2 teaspoons roughy chopped cilantro
- 1/4 teaspoon lime zest
- 1 teaspoon lime juice
- Pink sea salt, to taste
Vegetables & Black-Eyed Peas
- 1/2 teaspoon avocado oil or olive oil
- 1/2 cup small dice zucchini
- 1/4 cup frozen sweet corn
- 1 teaspoon fresh lime juice
- 1/4 cup salsa (I used Trader Joe's refrigerated medium spice tomato salsa)
- 1/2 cup cooked black-eyed peas (I used Melissa's packaged steamed black-eyed peas)
- Hot sauce, to taste (I use Aardvark Habanero)
- 1 teaspoon roughly chopped cilantro
- Pink sea salt, to taste
Toppings
- 1/2 medium avocado, sliced
- Pink sea salt, to taste
- 1 small handful mixed greens
- 1 tablespoon crumbled vegan feta (I use Trader Joe's vegan feta)
Instructions
- For the rice, in a medium bowl mix the hot rice, grated carrot, 2 teaspoons cilantro, lime zest and 1 teaspoon juice, plus salt until well combined. Set aside.
- For the vegetables and peas, heat a medium-large nonstick skillet over medium heat. Add the oil, followed by the zucchini. Cook for a few minutes until crisp-tender, stirring occasionally. Add the corn and 1 teaspoon lime juice, then cook for a minute more, or until the corn is hot. Fold in the salsa and the black-eyed peas, then season with hot sauce. Cook for a couple minutes, until hot. Remove from heat then fold in 1 teaspoon cilantro and salt, to taste.
- Top the cilantro lime rice with the vegetable and pea mixture, then top with avocado slices (seasoned with salt), mixed greens and vegan feta.